– 1 package Spanish rice – 1 lb. ground beef – 1 taco seasoning packet – 2 cans enchilada sauce – 10 flour tortillas – 1-2/3 c. shredded cheddar – Optional garnishes: Sour cream, avocado, green onions, cilantro, jalapenos, salsa, black olives
yield: 10 enchiladas
– Cast-iron skillet – Spatula – 13 x 9 dish
While the rice cooks, cook the beef. Drain excess grease, then combine the beef, taco seasoning, 1-1/4 cups of enchilada sauce and the cooked rice.
Preheat oven to 350°F. Spoon 2/3 cup of the beef mixture onto each tortilla. Add cheese and roll closed.
Spread 1/4 cup of enchilada sauce in the baking dish; add the burritos seam-side down. Pour extra sauce on top; sprinkle with cheese.
Bake the enchiladas, uncovered, for 20 to 25 minutes, until the cheese is melted. Let cool and serve with garnishes.