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Spanish Rice Enchiladas Recipe

Spanish Rice Enchiladas Recipe

My husband and son love ground geef in every way. It's versatile and delicious in so many recipes. With an assortment of toppings, these enchilas are a meal by themselves.—Corine Kirscher, Auburn, Washington
TOTAL TIME: Prep: 55 min. Bake: 30 min. YIELD:6 servings

Ingredients

  • 1 pound ground beef
  • 1 envelope taco seasoning, divided
  • 2-1/2 cups water, divided
  • 1 package (6.8 ounces) Spanish rice and pasta mix
  • 2 tablespoons butter
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 6 flour tortillas (10 inches)
  • 2 cups (8 ounces) shredded cheddar cheese, divided
  • 1 can (8 ounces) tomato sauce
  • Diced avocado, sliced ripe olives, shredded lettuce, sour cream and/or taco sauce

Directions

  • 1. In a large skillet, cook beef over medium heat until no longer pink; drain. Set aside 1 tablespoon of taco seasoning; add remaining seasoning to beef. Stir in 3/4 cup water; cover and simmer for 15 minutes.
  • 2. Meanwhile, in a large saucepan, saute rice mix in butter over medium heat until golden brown. Add the tomatoes, contents of rice seasoning packet and remaining water. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until rice is tender. Stir in beef mixture.
  • 3. Spread over tortillas to within 1/2 in. of edge. Sprinkle with 1 cup cheese. Roll up and place seam side down in a greased 13-in. x 9-in. baking dish. Combine tomato sauce and reserved taco seasoning; pour over the enchiladas. Sprinkle with remaining cheese.
  • 4. Cover and bake at 350° for 30 minutes or until heated through. Serve with toppings of your choice. Yield: 6 enchiladas.

Nutritional Facts

1 each: 646 calories, 26g fat (14g saturated fat), 87mg cholesterol, 2065mg sodium, 66g carbohydrate (5g sugars, 8g fiber), 31g protein

Reviews for Spanish Rice Enchiladas

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MY REVIEW
Reviewed Jul. 18, 2014

"When satuing rice add a finly diced red & green bell pepper, save a bit for the top. We don't like olives so it adds color."

MY REVIEW
Reviewed Sep. 26, 2009

"I made these for the first time last night & my family loved them! I used 2lbs of ground beef & added garlic salt & green chilies while it was cooking & they turned out awesome!!"

MY REVIEW
Reviewed May. 11, 2009

"I've made these enchiladas several times and they are absolutely delicious. For a more spicey, southwestern type of flavor, I use a can of diced tomatoes with green chilies instead of the plain diced tomatoes."

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