• 6servings
  • 85minutes
  • 646calories

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsB1, B2, B3, B6, B9, B12, D
MineralsZinc, Copper, Fluorine, Chromium, Calcium, Chlorine, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 1 pound ground beef

  2. 1 envelope taco seasoning, divided

  3. 2-1/2 cups water, divided

  4. 1 package (6.8 ounces) Spanish rice and pasta mix

  5. 2 tablespoons butter

  6. 1 can (14-1/2 ounces) diced tomatoes, undrained

  7. 6 flour tortillas (10 inches)

  8. 2 cups (8 ounces) shredded cheddar cheese, divided

  9. 1 can (8 ounces) tomato sauce

  10. Diced avocado, sliced ripe olives, shredded lettuce, sour cream and/ or taco sauce

Instructions Jump to Ingredients ↑

  1. Spanish Rice Enchiladas Recipe photo by Taste of Home In a large skillet, cook beef over medium heat until no longer pink; drain. Set aside 1 tablespoon of taco seasoning; add remaining seasoning to beef. Stir in 3/4 cup water; cover and simmer for 15 minutes.

  2. Meanwhile, in a large saucepan, saute rice mix in butter over medium heat until golden brown. Add the tomatoes, contents of rice seasoning packet and remaining water. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until rice is tender. Stir in beef mixture.

  3. Spread over tortillas to within 1/2 in. of edge. Sprinkle with 1 cup cheese. Roll up and place seam side down in a greased 13-in. x 9-in. baking dish. Combine tomato sauce and reserved taco seasoning; pour over the enchiladas. Sprinkle with remaining cheese.

  4. Cover and bake at 350° for 30 minutes or until heated through. Serve with toppings of your choice. Yield: 6 enchiladas.


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