Spanish Rice Enchiladas Recipe

4.5 3 3
Spanish Rice Enchiladas Recipe
Spanish Rice Enchiladas Recipe photo by Taste of Home
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Spanish Rice Enchiladas Recipe

Read Reviews
4.5 3 3
Publisher Photo
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
MAKES:
6 servings
TOTAL TIME:
Prep: 55 min. Bake: 30 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 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 vermicelli mix
  • 2 tablespoons butter or margarine
  • 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
  • Toppings: diced avocado, sliced ripe olives, shredded lettuce, sour cream, taco sauce

Directions

In a 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 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. 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.
Originally published as Spanish Rice Enchiladas in Taste of Home Ground Beef Cookbook 1999, p294

Nutritional Facts

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

  • 1 pound ground beef
  • 1 envelope taco seasoning, divided
  • 2-1/2 cups water, divided
  • 1 package (6.8 ounces) Spanish rice and vermicelli mix
  • 2 tablespoons butter or margarine
  • 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
  • Toppings: diced avocado, sliced ripe olives, shredded lettuce, sour cream, taco sauce
  1. In a 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 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. 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.
Originally published as Spanish Rice Enchiladas in Taste of Home Ground Beef Cookbook 1999, p294

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MY REVIEW
manis User ID: 7535952 43806
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
stinkerbell73 User ID: 4214434 43803
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
Robbyk12 User ID: 4139117 70091
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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