XL Beef Enchilada image by Cris via Flickr CC license.
I don’t remember where I got this recipe. As with most of the recipes I use, I’ve tweaked it a bit. My son (now 20) will request these every once in a while. It is probably because they are HUGE and have plenty of cheese. He has lived in Wisconsin since just before his first birthday so he is a native Cheesehead.
Beef and Rice Enchiladas
1 pkg. 6.8oz Spanish rice and vermicelli mix (such as Rice-a-roni)
1 lb. ground beef (or pinto beans)
20 oz. enchilada sauce (large can – I’ve used red or green)
10 large tortillas, warmed (could use corn)
4 c. sharp cheddar cheese, shredded (can use less)
Sliced black olives, cilantro, sliced green onions – garnish as desired
Prepare the rice mix according to package directions (The brand I use calls for a 14oz can of diced tomatoes). Brown the beef in a skillet and drain. Combine the beef with the cooked rice mix; add 1 ¼ c. enchilada sauce to this mixture. Save the rest of the sauce for later.
Into each tortilla put:
½ to 2/3 c. rice/beef mix
¼ to 1/3 c. shredded cheese
(and anything else you want to add in there)
Put a little of the enchilada sauce in the bottom of a 13x9x2 baking dish. Place the filled tortillas in the dish. Pour the rest of the sauce over the enchiladas and top with the remaining cheese. Bake uncovered at 350 degrees for 20-30 minutes.
Makes at least 10 large enchiladas.
We usually eat these with refried beans, sour cream and sometimes guacamole and tortilla chips.
Enjoy!
Image of Wisconsin Cheese by Shihmei Barger via Flickr CC license
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