Directions
- 1Prepare a 6 oz box of Spanish rice and pasta mix according to the package directions, including butter, water, the seasoning packet, and a can of Rotel.
- 2Sauté 1 small diced onion in some olive oil until tender.
- 3Add in 1 lb lean ground beef, breaking it up into tiny crumbles until no pink remains.
- 4Drain off the grease.
- 5Stir in 1/4 teaspoon each taco seasoning, garlic powder, salt, and pepper.
- 6Stir in the cooked rice and one 10 oz can of enchilada sauce.
- 7Spoon 2/3 of a cup of the mixture onto flour tortillas.
- 8Sprinkle with 1 tablespoon of cheddar cheese.
- 9Roll it up and then place seam side down in a greased 15x10 casserole dish.
- 10Top with another 10 oz can of enchilada sauce.
- 11Sprinkle with a cup or more of cheddar cheese.
- 12Bake uncovered at 350° for 20 to 25 minutes.
- 13Serve with fresh chopped cilantro and sour cream.
Ingredients
- 6 oz box Spanish rice and pasta mix
- butter
- water
- seasoning packet
- 1 can Rotel
- 1 small diced onion
- olive oil
- 1 lb lean ground beef
- 0.25 tsp taco seasoning
- 0.25 tsp garlic powder
- 0.25 tsp salt
- 0.25 tsp pepper
- 10 oz can enchilada sauce
- flour tortillas
- 1 tbsp cheddar cheese
- 10 oz can enchilada sauce
- 1 cup or more cheddar cheese
- fresh chopped cilantro
- sour cream
Equipment
15x10 casserole dish
Tips
- For variations, freezer instructions, and storing leftovers, refer to the full written recipe link.
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