Recipe for Beef and Rice Enchiladas -- YUM!

| 9/5/2012 1:53:11 PM

Mexican food is one of my family’s favorites. It’s one of my favorites because it is usually easy to prepare, full of flavor, and easily re-heated for leftovers. Another good point is the relatively low cost of Mexican foods. We are always (especially now!) looking for ways to stretch our grocery budget!

I thought I would share one of our favorite recipes for Beef and Rice Enchiladas. This is easy to prepare and is full of flavor. Since it utilizes a rice mix for part of the filling, it makes it more economical since you don’t need to use as much beef. You could stretch it even farther by adding a can of black beans! 

 Completed pan of Beef and Rice Enchiladas  

This recipe makes a big batch. I put generous amounts of filling in each tortilla and easily fill a 9x13 inch pan with still quite a bit of filling mixture left over to use later. So, this could easily make two 9x13 inch pans if you use a bit less filling in each tortilla.

Here’s the recipe:

1 package Spanish rice and vermicelli mix (such as Rice-a-Roni)
2 Tablespoons butter or margarine
1 can Ro-Tel diced tomatoes and chilies
2 cups water
1 pound ground beef
1/3 cup PLUS 2 Tablespoons Enchilada Sauce Mix (see recipe in a previous post) OR use your favorite enchilada sauce mix, prepare following package directions
2 cups tomato juice
Large flour tortillas
Shredded cheddar cheese
Sour cream and shredded lettuce for garnish, if desired.