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Ingredients Jump to Instructions ↓

  1. 1 box (6.4 oz) rice and vermicelli mix with Spanish seasonings

  2. 2 tablespoons butter or margarine

  3. 2 1/4 cups water

  4. 1 can (19 oz) Old El Paso® mild enchilada sauce

  5. 1 can (16 oz) pinto beans, drained, rinsed

  6. 1 can (11 oz) Green Giant® Southwestern style corn, drained

  7. 1 package (8 1/5 oz) Old El Paso® flour tortillas for soft tacos & fajitas (ten 6-inch tortillas)

  8. 2 cups finely shredded Mexican cheese blend (8 oz)

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