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!
This recipe makes a big batch. I put generous amounts of filling in each tortilla and easily fill a 9×13 inch pan with still quite a bit of filling mixture left over to use later. So, this could easily make two 9×13 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.
DIRECTIONS:
Prepare rice mix according to package directions (NOTE: if you use a brand other than Rice-a-Roni, the additional ingredients – the butter, Ro-Tel, and water – may be different. I use Ro-Tel in place of plain diced tomatoes.)
While rice is simmering, brown ground beef in large skillet. Once all pink is gone, drain fat off if needed.
Mix Enchilada Sauce Mix and tomato juice together in a bowl. Mix this into the ground beef and heat to simmering. Add rice mixture to hamburger mixture. Stir well and heat through. NOTE: if you are using a different sauce mix, reserve about 2/3 cup for putting over the top of enchiladas in last step.
Place about ½ cup (more or less to your taste) hamburger/rice mixture in tortilla. Sprinkle shredded cheddar cheese on top. Roll up and place seam-side down in a 9×13 inch baking pan. Continue until pan is full or you run out of filling.
Mix 2 tablespoons Enchilada Sauce Mix with 1 cup tomato juice. Ladle this onto the rolled enchiladas in the pan (or ladle reserved 2/3 cup sauce over enchiladas). Sprinkle additional cheese on top. Place in 350 degree oven and bake 8-10 minutes, or until heated through and cheese is melted. Serve with sour cream and shredded lettuce if desired. YUM!
