This dish is a snap to make and goes a long way!
You Will Need:
1 package (6.8 ounces) Spanish rice and vermicelli mix
1 pound ground beef
2 cans (10 ounces each) enchilada sauce, divided
10 flour tortillas (8 inches), warmed
4 cups (16 ounces) shredded cheddar cheese, divided
What to Do:
1. Total Prep Time: 45 minutes or less
2. Prepare rice mix according to package directions. Meanwhile, in a large skillet, cook beef over medium heat until no longer pink; 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 1/3 cup cheese; roll up.
3. Place in an ungreased 13 x 9 x 2-inch baking dish. Top with the remaining enchilada sauce and cheese.
4. Bake, uncovered, at 350° for 8-10 minutes or until the cheese is melted. Yield: 10 enchiladas
Other notes:
*For the kids, I roll up their burritos up seperately, without the enchilada sauce, and set aside. The sauce is a little too spicy for their palates.
*Depending on how much meat/rice mix and burrito shells are left, I can often make up another 8x8 pan or larger of enchiladas to freeze with cooking instructions attached. Then I can later just pull it out of the freezer to defrost in the fridge for 12-24 hours ahead of time. Then cook for 8-10 minutes and dinner is served.
From: Quick Cooking Magazine
No comments:
Post a Comment