Cheesy Beef and Rice Enchiladas
Ranch Wedge Salad
Ingredients
- 2 Tbsp butter
- 1 (6.8-oz) pkg Spanish rice mix
- 2 cups water
- 2 (10-oz) cans enchilada sauce, divided
- ¾ lb ground beef
- 1 (8-oz) pkg shredded Mexican-blend cheese, divided
- ½ Tbsp ground cumin
- 6 soft-taco-size 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 beef is 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
- ½ head iceberg lettuce
- ¼ cup Ranch dressing
Side Dish Instructions
- Cut lettuce into 2 wedges; divide among 2 plates. Drizzle with dressing.
Kid-Friendly Meal Plan
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