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Beef ‘n’ Rice Enchiladas

Name: Beef 'n' Rice Enchiladas
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 10 enchiladas.
Cuisine: North America, Mexican
Ingredients: 1 package (6.8 ounces) Spanish rice and pasta mix; 2 tablespoons butter; 2 cups water; 1 can (14-1/2 ounces) diced tomatoes; 1 pound ground beef; 2 cans (10 ounces each) enchilada sauce, divided; 10 flour tortillas (8 inches), warmed; 1-2/3 cups shredded cheddar cheese, divided; Optional: Chopped fresh cilantro and sour cream

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Total Time

Prep: 30 min. Bake: 20 min.

Makes

10 enchiladas

Updated: Nov. 11, 2022

With a toddler in the house, I look for foods that are a snap to make. Loaded with beef, cheese and a flavorful rice mix, these enchiladas come together without a fuss. But they’re so good that guests think I spent hours in the kitchen. —Jennifer Smith, Colona, Illinois

Ingredients

1 package (6.8 ounces) Spanish rice and pasta mix
2 tablespoons butter
2 cups water
1 can (14-1/2 ounces) diced tomatoes
1 pound ground beef
2 cans (10 ounces each) enchilada sauce, divided
10 flour tortillas (8 inches), warmed
1-2/3 cups shredded cheddar cheese, divided
Optional: Chopped fresh cilantro and sour cream

Directions

Preheat oven to 350°. Prepare rice mix according to package directions using butter, water and diced tomatoes. Meanwhile, in a large skillet, cook beef over medium heat until no longer pink; crumble meat; drain. Stir in Spanish rice and 1-1/4 cups enchilada sauce.
Spoon about 2/3 cup beef mixture down the center of each tortilla. Top each with 1 tablespoon cheese; roll up.
Place in an ungreased 13x9-in. baking dish. Top with the remaining enchilada sauce and cheese. Bake, uncovered until the cheese is melted, 20-25 minutes. If desired, serve with cilantro and sour cream.

Nutrition Facts

1 enchilada: 415 calories, 17g fat (8g saturated fat), 47mg cholesterol, 1141mg sodium, 46g carbohydrate (3g sugars, 3g fiber), 20g protein.

Beef ‘n’ Rice Enchiladas

Ingredients

Directions

Nutrition Facts

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