Mexican Rice and Tortilla Stack
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
One 6 oz. package Farmhouse® Mexican Rice1 Tablespoon oil1 cup onion, chopped1 lb. lean ground beef1-1/2 cups waterOne 14.5 oz. can diced tomatoes, undrained 3 cups grated cheddar and Monterey jack cheese mixThree 12" flour tortillasSour cream and sliced avocado for garnish
1.In medium skillet, heat oil over high heat. Add onion and cook for 5 minutes until soft. Add ground beef and brown; drain excess grease.
2.Add water, diced tomatoes, rice and contents of seasoning packet. Bring to a boil. Reduce heat to low-boil, cover and cook for 25 minutes. Remove from heat, uncover and let stand 5 minutes.
3.Preheat oven to 350° F.
4.On baking sheet, place first tortilla. Put 1/3 of rice mixture on tortilla and spread to 1/2" of edge. Sprinkle with 1 cup cheese.
5.Repeat with remaining tortillas, rice mixture and cheese.
6.Bake for 10-15 minutes. Remove from oven. Cut into quarters and serve with sour cream and avocado garnish.
Serving Size: Makes about four 1 cup servings
Number of Servings: 4
Recipe submitted by SparkPeople user JAMIECEE.
2.Add water, diced tomatoes, rice and contents of seasoning packet. Bring to a boil. Reduce heat to low-boil, cover and cook for 25 minutes. Remove from heat, uncover and let stand 5 minutes.
3.Preheat oven to 350° F.
4.On baking sheet, place first tortilla. Put 1/3 of rice mixture on tortilla and spread to 1/2" of edge. Sprinkle with 1 cup cheese.
5.Repeat with remaining tortillas, rice mixture and cheese.
6.Bake for 10-15 minutes. Remove from oven. Cut into quarters and serve with sour cream and avocado garnish.
Serving Size: Makes about four 1 cup servings
Number of Servings: 4
Recipe submitted by SparkPeople user JAMIECEE.
Nutritional Info Amount Per Serving
- Calories: 1,189.4
- Total Fat: 66.4 g
- Cholesterol: 189.0 mg
- Sodium: 1,838.7 mg
- Total Carbs: 89.2 g
- Dietary Fiber: 5.3 g
- Protein: 57.4 g