Beef 'n' Rice Enchiladas

Name: Beef 'n' Rice Enchiladas
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 10
Cuisine: Mexican
Ingredients: 567 grams cans each) enchilada sauce, divided; 10 8-inchs flour tortillas (8 inches), warmed; 454 grams ground beef; 193 grams package Spanish rice and pasta mix; 454 grams cups shredded cheddar cheese, divded

Beef 'n' Rice Enchiladas takes approximately 40 minutes from beginning to end. One serving contains 546 calories, 26g of protein, and 29g of fat. This recipe serves 10. This recipe covers 17% of your daily requirements of vitamins and minerals. It is a rather inexpensive recipe for fans of Mexican food. If you have cheddar cheese, flour tortillas, rice and pasta mix, and a few other ingredients on hand, you can make it. It works well as a main course. If you like this recipe, take a look at these similar recipes: Beef 'n' Rice Enchiladas, Beef Enchiladas, and Beef Enchiladas.

Instructions

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.

Ingredients you will need

Enchilada Sauce

Spanish Rice

Beef

Rice

Equipment you will use

Frying Pan

Spoon about 2/3 cup beef mixture down the center of each tortilla. Top each with 1/3 cup cheese; roll up.

Ingredients you will need

Tortilla

Cheese

Beef

Roll

Place in an ungreased 13-in. x 9-in. baking dish. Top with the remaining enchilada sauce and cheese.

Ingredients you will need

Enchilada Sauce

Cheese

Equipment you will use

Baking Pan

Bake, uncovered, at 350° for 8-10 minutes or until the cheese is melted.

Ingredients you will need

Cheese

Equipment you will use

Oven

Equipment

Frying Pan

Baking Pan

Oven

Ingredients

Servings:

567grams

cans each) enchilada sauce, divided 108-inchs

flour tortillas (8 inches), warmed 454grams

ground beef 193grams

package Spanish rice and pasta mix 454grams

cups shredded cheddar cheese, divded

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are my top picks for Enchilada. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The Hartford Court Russian River Pinot Noir ( half-bottle) with a 4.6 out of 5 star rating seems like a good match. It costs about 22 dollars per bottle.

Hartford Court Russian River Pinot Noir ( half-bottle)

Aromas of black cherry, allspice, black currant and loam are followed by flavors of wild raspberries, dark berries and a crushed rock minerality. The dense entry is followed by a sweet and juicy mouth feel, supported by acidity, silky tannins and a subtle earthy finish.