Print Options

Back to Spanish Rice Enchiladas >

Include these items:

Select reviews >

Taste of Home Logo

Spanish Rice Enchiladas

 Spanish Rice Enchiladas
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
6 ServingsPrep: 55 min. Bake: 30 min.

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

  • 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.
  • 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.
  • 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.

2 of 2

Spanish Rice Enchiladas (continued)

Directions (continued)

  • baking dish. Combine tomato sauce and reserved taco seasoning; pour
  • over the enchiladas. Sprinkle with remaining cheese.
  • Cover and bake at 350° for 30 minutes or until heated through.
  • Serve with toppings of your choice. Yield: 6 enchiladas.
Nutritional Facts: 1 serving (1 each) equals 646 calories, 26 g fat (14 g saturated fat), 87 mg cholesterol, 2,065 mg sodium, 66 g carbohydrate, 8 g fiber, 31 g protein.