Shelly's Recipe

BEEF AND RICE ENCHILADAS - Easy

Category: Ground

1 pkg (6.8 oz) Spanish rice and vermicelli mix
1 lb ground beef
2 (10 oz) cans enchilada sauce, divided
10 (8 inch) flour tortillas, warmed
4 cups shredded cheddar cheese, divided

Prepare rice mix according to pkg 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.

Place in an ungreased 13x9 inch baking dish. Top with the remaining enchilada sauce and cheese. Bake, uncovered, at 350 for 8-10 minutes or until the cheese is melted.