Beef N Rice Enchiladas Recipes

Steps:

• 1. Prepare rice mix according to package directions. Cook beef and drain. Stir in Spanish rice. Add 1 1/4 cups enchilada sauce.
• 2. Spoon about 2/3 cup of beef mixture down the center of each tortilla. Top each with 1/3 cup of cheese. Roll up.
• 3. Place in ungreased 9 x 13 dish. Top with remaining sauce and cheese. Bake uncovered at 350º for 8-10 minutes or until cheese is melted.

Steps:

• 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. , 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. , 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 13x9-in. baking dish. Combine tomato sauce and reserved taco seasoning; pour over the enchiladas. Sprinkle with remaining cheese. , Cover and bake at 350° for 30 minutes or until heated through. Serve with toppings of your choice.

Steps:

• Prepare rice mix according to package 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 13-in. x 9-in. x 2-in. baking dish. Top with the remaining enchilada sauce and cheese. Bake, uncovered, at 350° for 8-10 minutes or until the cheese is melted.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Cook and stir ground beef with onion in a skillet over medium heat until meat is crumbly and no longer pink, about 10 minutes. Drain grease. Stir 1 cup Cheddar cheese, sour cream, parsley, taco seasoning, oregano, and black pepper into the ground beef until cheese has melted. Mix in enchilada sauce, chili powder, garlic, and salt; bring to a simmer, reduce heat to low, and simmer until meat sauce is slightly thickened, about 5 minutes.
• Lay a tortilla onto a work surface and spoon about 1/4 cup of meat sauce down the center of the tortilla. Top meat sauce with 1 tablespoon black beans and a sprinkling of black olives. Roll the tortilla up, enclosing the filling, and lay seam-side down into a 9x13-inch baking dish. Repeat with remaining tortillas. Spoon any remaining meat sauce over the enchiladas and scatter any remaining black beans and black olives over the top. Sprinkle tortillas with 1/4 cup Cheddar cheese.
• Bake in the preheated oven until cheese topping is melted and enchiladas and sauce are bubbling, 20 to 22 minutes. Let stand 5 minutes before serving.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). In a medium skillet over medium high heat, cook the ground beef and onion until beef is evenly browned and onion is tender.
• Prepare the enchilada sauce according to package directions. Pour 1/4 cup of the sauce into the bottom of a 9x13 inch baking dish.
• On each flour tortilla, place an equal portion of the ground beef mixture and about 1 ounce of Cheddar cheese, reserving at least 1/2 cup of cheese. Then tightly roll the tortillas and place seam side down in the baking dish.
• Pour the remaining sauce over the top of the enchiladas and sprinkle with the remaining cheese and olives.
• Bake in a preheated oven for 20 minutes, or until the sauce is bubbly and cheese is thoroughly melted.