Mexican Rice and Tortilla Stack

One 6 oz. package Farmhouse® Mexican Rice
1 Tablespoon oil
1 cup onion, chopped
1 lb. lean ground beef
1-1/2 cups water
One 14.5 oz. can diced tomatoes, undrained
3 cups grated cheddar and Monterey jack cheese mix
Three 12" flour tortillas
Sour 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.