Beef and Rice Enchiladas

“With a toddler in the house, I look for foods that are a snap to make. Loaded with beef, cheese and a flavourful rice mix, these enchiladas come together without a fuss. But they’re so good that guests think I spent hours in the kitchen.” —Jennifer Smith, Colona, Illinois

Beef and Rice EnchiladasTaste of Home
Servings Prep Time Cook Time
10enchiladas 30minutes 20minutes
Servings Prep Time
10enchiladas 30minutes
Cook Time
Portions: enchiladas
Portions: enchiladas
  1. Preheat oven to 350°. Prepare rice mix according to package directions. Meanwhile, in a large skillet, cook beef over medium heat until no longer pink; crumble meat; drain. Stir in Spanish rice and 1-1/4 cups enchilada sauce.
  2. Spoon about 2/3 cup beef mixture down the centre of each tortilla. Top each with 1 tablespoon cheese; roll up.
  3. Place in an ungreased 13x9-in. baking dish. Top with the remaining enchilada sauce and cheese. Bake, uncovered until the cheese is melted, 20-25 minutes.
Recipe Notes

Nutrition Facts

1 enchilada: 415 calories, 17g fat (8g saturated fat), 47mg cholesterol, 1141mg sodium, 46g carbohydrate (3g sugars, 3g fibre), 20g protein.