Prepare 1 box
Old El Paso cheesy Mexican rice. I couldn’t find this so I substituted with Rice a Roni four cheese.
While that cooks, brown 1 lb. ground beef. Drain the excess grease and add your favorite taco seasoning and half a cup of water. Let that simmer a few minutes.
Next you will need 4 burrito size tortillas.
Spread 1/4 of a can of refried beans on each one, then 1/4 of the taco meat on each. Spread some rice and some shredded cheese.
Roll them up like a burrito.
Place seam side down on a greased baking dish.
Pour a 19 oz can of red enchilada sauce and top with 2 cups of shredded cheddar cheese.
Bake at 400° for 15 to 20 minutes until the cheese is melted and bubbly. Serve with favorite toppings.
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