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.
2Prepare 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.
3Prepare 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.
4Sauté 1 small diced onion in some olive oil until tender.
5Sauté 1 small diced onion in some olive oil until tender.
6Sauté 1 small diced onion in some olive oil until tender.
7Add in 1 lb lean ground beef, breaking it up into tiny crumbles until no pink remains.
8Add in 1 lb lean ground beef, breaking it up into tiny crumbles until no pink remains.
9Add in 1 lb lean ground beef, breaking it up into tiny crumbles until no pink remains.
10Drain off the grease.
11Drain off the grease.
12Drain off the grease.
13Stir in 1/4 teaspoon each taco seasoning, garlic powder, salt, and pepper.
14Stir in 1/4 teaspoon each taco seasoning, garlic powder, salt, and pepper.
15Stir in 1/4 teaspoon each taco seasoning, garlic powder, salt, and pepper.
16Stir in the cooked rice and one 10 oz can of enchilada sauce.
17Stir in the cooked rice and one 10 oz can of enchilada sauce.
18Stir in the cooked rice and one 10 oz can of enchilada sauce.
19Spoon 2/3 of a cup of the mixture onto flour tortillas.
20Spoon 2/3 of a cup of the mixture onto flour tortillas.
21Spoon 2/3 of a cup of the mixture onto flour tortillas.
22Sprinkle with 1 tablespoon of cheddar cheese.
23Sprinkle with 1 tablespoon of cheddar cheese.
24Sprinkle with 1 tablespoon of cheddar cheese.
25Roll it up and then place seam side down in a greased 15x10 casserole dish.
26Roll it up and then place seam side down in a greased 15x10 casserole dish.
27Roll it up and then place seam side down in a greased 15x10 casserole dish.
28Top with another 10 oz can of enchilada sauce.
29Top with another 10 oz can of enchilada sauce.
30Top with another 10 oz can of enchilada sauce.
31Sprinkle with a cup or more of cheddar cheese.
32Sprinkle with a cup or more of cheddar cheese.
33Sprinkle with a cup or more of cheddar cheese.
34Bake uncovered at 350° for 20 to 25 minutes.
35Bake uncovered at 350° for 20 to 25 minutes.
36Bake uncovered at 350° for 20 to 25 minutes.
37Serve with fresh chopped cilantro and sour cream.
38Serve with fresh chopped cilantro and sour cream.
39Serve with fresh chopped cilantro and sour cream.
Ingredients
6 oz box Spanish rice and pasta mix
6 oz box Spanish rice and pasta mix
6 oz box Spanish rice and pasta mix
butter
butter
butter
water
water
water
seasoning packet
seasoning packet
seasoning packet
1 can Rotel
1 can Rotel
1 can Rotel
1 small diced onion
1 small diced onion
1 small diced onion
olive oil
olive oil
olive oil
1 lb lean ground beef
1 lb lean ground beef
1 lb lean ground beef
0.25 tsp taco seasoning
0.25 tsp taco seasoning
0.25 tsp taco seasoning
0.25 tsp garlic powder
0.25 tsp garlic powder
0.25 tsp garlic powder
0.25 tsp salt
0.25 tsp salt
0.25 tsp salt
0.25 tsp pepper
0.25 tsp pepper
0.25 tsp pepper
10 oz can enchilada sauce
10 oz can enchilada sauce
10 oz can enchilada sauce
flour tortillas
flour tortillas
flour tortillas
1 tbsp cheddar cheese
1 tbsp cheddar cheese
1 tbsp cheddar cheese
10 oz can enchilada sauce
10 oz can enchilada sauce
10 oz can enchilada sauce
1 cup or more cheddar cheese
1 cup or more cheddar cheese
1 cup or more cheddar cheese
fresh chopped cilantro
fresh chopped cilantro
fresh chopped cilantro
sour cream
sour cream
sour cream
Equipment
15x10 casserole dish
Tips
For variations, freezer instructions, and storing leftovers, refer to the full written recipe link.