Ingredients
1 package (6.8 ounces) Spanish rice and pasta mix2 tablespoons butter2 cups water1 can (14-1/2 ounces) diced tomatoes1 pound ground beef2 cans (10 ounces each) enchilada sauce, divided10 flour tortillas (8 inches), warmed1-2/3 cups shredded cheddar cheese, divided Optional: Chopped fresh cilantro and sour cream
Preparation
Preheat oven to 350°. Prepare rice mix according to package directions using butter, water and diced tomatoes. 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.
Spoon about 2/3 cup beef mixture down the center of each tortilla. Top each with 1 tablespoon cheese; roll up.
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. If desired, serve with cilantro and sour cream.
