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Prep Time: 60 Minutes Cook Time: 60 Minutes |
Ready In: 120 Minutes Servings: 8 |
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Ingredients:
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 |
Directions:
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.
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