Beef and Rice Enchiladas
Ranch Wedge Salads
Ingredients
- 2 Tbsp butter
- 1 (6.8-oz) pkg Spanish rice mix
- 2 cups water
- 2 (10-oz) cans enchilada sauce, divided
- 1½ lb ground beef
- 1 (8-oz) pkg shredded Mexican blend cheese, divided
- 1 Tbsp ground cumin
- 10 soft taco flour tortillas
Instructions
- Preheat oven to 400°F. Melt butter in a saucepan over medium heat; add rice mix, and cook 2 minutes or until golden brown. Stir in 2 cups water, 1 can enchilada sauce, and seasoning packet (from rice mix). Bring to a boil, cover, reduce heat, and simmer 15 minutes or until rice is tender.
- Meanwhile, cook beef in a large skillet over medium heat until browned and crumbly; drain, and return to skillet. Stir in rice mixture, 1 cup cheese, and cumin.
- Spoon about ⅔ cup mixture down centers of tortillas; roll up, and place seam side down in a lightly greased baking dish. Pour 1 can enchilada sauce over filled tortillas and sprinkle with 1 cup cheese.
- Bake 25 minutes or until hot and bubbly.
Side Dish Ingredients
- 1 large head iceberg lettuce
- ⅓ cup Ranch dressing
- 1 cup coarsely crushed tortilla chips
Side Dish Instructions
- Cut lettuce into 6 wedges; drizzle with dressing, and sprinkle with crushed tortilla chips.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
776
|
90
|
866
|
| Fat (g) | 33 | 6 | 39 |
| Sat. Fat (g) | 15 | 1 | 16 |
| Protein (g) | 41 | 2 | 43 |
| Carb (g) | 77 | 8 | 85 |
| Fiber (g) | 2 | 2 | 4 |
| Sodium (mg) | 2208 | 145 | 2353 |
| T. Sugs (g) | 8 | 3 | 11 |
| A. Sugs (g) | 1 | 1 | 2 |
Kid-Friendly Meal Plan
This recipe selected from the eMeals Kid-Friendly Meal Plan.
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