Recipe for Beef and Rice Enchiladas -- YUM!


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


Tags: Recipes, enchiladas, Mexican food, spicy, hamburger, tortillas, Jacqueline Wilt,

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.




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