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Beef 'n' Rice Enchiladas Recipe

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This recipe for Beef 'n' Rice Enchiladas, by , is from Keller Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Dan Keller
Added: Thursday, November 8, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 package (6.8 oz.) Spanish rice and vermicelli mix
1 14 1/2 oz. can diced tomatoes
1 lb. ground beef
2 cans (10 oz. each) enchilada sauce, divided
10 flour tortillas (8 inches), warmed
4 cups (16 oz.) shredded cheddar cheese, divided

Directions:
Directions:
Prepare rice mix according to package directions. Meanwhile, in a large skillet, cook beef over medium heat until no longer pink; drain. Stir in Spanish rice and 1-1/4 cups enchilada sauce. Spoon about 2/3 cup beef mixture down the center of each tortilla. Top each with 1/3 cup cheese; roll up.
Place in an ungreased 13 x 9 baking dish. Top with the remaining enchilada sauce and cheese. Bake, uncovered, at 350 for 8-10 minutes or until the cheese is melted.

Number Of Servings:
Number Of Servings:
10 enchiladas
Preparation Time:
Preparation Time:
30 minutes

 

 

 

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