Baked Beef and Spanish Rice Enchiladas

Instructions

1. 1

   Preheat the oven to 350°F. Prepare the Spanish rice mix according to package directions. In a large skillet, cook the ground beef over medium heat until no longer pink, then drain any excess grease. Add 1-1/4 cups of the enchilada sauce and the cooked rice mix, stirring to combine.

2. 2

   Place the warm tortillas on a clean work surface. Spoon about 2/3 cup of the beef and rice mixture down the center of each tortilla. Add 1 tablespoon of shredded cheese, then roll the tortillas closed. Arrange the filled tortillas, seam-side down, in a 13x9-inch baking dish. Spread 1/4 cup of the remaining enchilada sauce over the bottom of the dish to prevent sticking.

3. 3

   Pour the rest of the enchilada sauce over the top of the filled tortillas, just enough to coat them without spilling over the sides. Sprinkle the remaining shredded cheese over the top. Bake the enchiladas, uncovered, for 20 to 25 minutes, until the cheese is melted. Let the enchiladas cool for at least 5 minutes before serving.