Spanish Rice Enchiladas

Total Time: 2 hrs
Preparation Time: 1 hr
Cook Time: 1 hr

Ingredients

• Servings: 8


• 1 lb ground beef


• 1 envelope taco seasoning, divided


• 1 small onion, chopped


• 2 cloves garlic, minced


• 2 1/2 cups water, divided


• 1 (6 7/8 ounce) package spanish rice, and vermicelli mix


• 2 tablespoons butter or 2 tablespoons margarine


• 1 (14 1/2 ounce) can diced tomatoes, undrained


• 6 flour tortillas (10 inches)


• 2 cups shredded cheddar cheese, divided


• 1 (8 ounce) can tomato sauce


• diced avocado


• sliced ripe olives


• shredded lettuce


• sour cream


• taco sauce

Recipe

• 1 in a skillet,cook beef,onion and garlic until meat is browned, drain.


• 2 set aside 1 tablespoon of taco seasoning; add remaining seasoning to beef.


• 3 stir in 3/4 c.


• 4 water; cover and simmer for 15 minutes.


• 5 in a saucepan, saute rice mix in butter over medium heat until golden brown.


• 6 add the tomatoes, contents of rice seasoning packet and remaining water.


• 7 bring to a boil.


• 8 reduce heat; cover and simmer for 15 minutes or until rice is tender.


• 9 stir in beef mixture.


• 10 spread over tortillas to within 1/2 inch of edge.


• 11 sprinkle with 1 cup cheese.


• 12 roll up and place seam side down in a greased 13x9 inch baking dish.


• 13 combine tomato sauce and reserved taco seasoning; pour over the enchiladas.


• 14 sprinkle with remaining cheese.


• 15 cover and bake at 350 degrees for 30 minutes or until heated thoroughly.


• 16 serve with toppings of your choice.