Rice and Beef Enchiladas
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 cup jasmine rice1 cup water1.5 lb lean ground beefonion powder to taste1/2 tsp ground pepper1 tsp garlic powder1 1/2 tsp salt2 tsp ground cumin8 soft flour tortillas3 cans enchilada sauce2 coups Mexican blend cheese
Boil one cup of Jasmine Rice using 1/2 cup enchilada sauce and 1 cup water, cover and simmer for about 15 minutes.
Brown ground beef, sprinkling in onion powder. Drain ground beef, add ground pepper, garlic powder, salt, cumin, and about 1/2 cup enchilada sauce. Mix with rice.
Pour some enchilada sauce on the bottom of a 3 quart casserole dish to coat the bottom. Warm flour tortillas (I warm one at a time using a griddle), place two healthy scoops of beef and rice mixture on the tortilla and roll, place in the prepared dish. Repeat with remaining tortillas and beef mixture.
When casserole dish is filled, pour remaining enchilada sauce over the filled tortillas, making sure to coat evenly. Cover with 1.5 to 2 coups cheese. Bake for about 20 to 30 minutes at 350 degrees until warm and bubbly. This is a great make ahead meal, but lightly cover or "tent" the casserole dish with tin foil until the last few minutes of baking - it will take longer to get warm and bubbly if refrigerated.
Serving Size: makes 8 enchiladas
Number of Servings: 8
Recipe submitted by SparkPeople user BETHRAM.
Brown ground beef, sprinkling in onion powder. Drain ground beef, add ground pepper, garlic powder, salt, cumin, and about 1/2 cup enchilada sauce. Mix with rice.
Pour some enchilada sauce on the bottom of a 3 quart casserole dish to coat the bottom. Warm flour tortillas (I warm one at a time using a griddle), place two healthy scoops of beef and rice mixture on the tortilla and roll, place in the prepared dish. Repeat with remaining tortillas and beef mixture.
When casserole dish is filled, pour remaining enchilada sauce over the filled tortillas, making sure to coat evenly. Cover with 1.5 to 2 coups cheese. Bake for about 20 to 30 minutes at 350 degrees until warm and bubbly. This is a great make ahead meal, but lightly cover or "tent" the casserole dish with tin foil until the last few minutes of baking - it will take longer to get warm and bubbly if refrigerated.
Serving Size: makes 8 enchiladas
Number of Servings: 8
Recipe submitted by SparkPeople user BETHRAM.
Nutritional Info Amount Per Serving
- Calories: 406.7
- Total Fat: 13.7 g
- Cholesterol: 63.5 mg
- Sodium: 1,925.2 mg
- Total Carbs: 38.0 g
- Dietary Fiber: 1.1 g
- Protein: 31.5 g
Member Reviews