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Awesome Beef Enchiladas
Recipe by Christine Titus
Prepare Spanish rice mix according to package directions, using the diced tomatoes and butter (I do this in the microwave). Set aside to cool.
Heat oven to 375 degrees. Lightly grease two 13×9 glass baking dishes.
In a 10-inch skillet, cook beef over medium-high heat, stirring occasionally, until thoroughly cooked; drain. Stir in the prepared Spanish rice, about 1 cup of cheese, and some enchilada sauce (you want it moistened, not drowning).
Spoon enchilada filling onto tortillas; roll up and place steam sides down in baking dish.
Pour remaining enchilada sauce over tops; sprinkle with remaining cheese and black olives.
Bake 15-20 minutes or until hot and bubbly.
Serve with sour cream, salsa, or any of your favorite Mexican toppings.
- Let the enchiladas sit for a few minutes after taking them out of the oven, for easier serving.
- Don’t be afraid to spice this up if you like things spicy. Add jalapenos to your toppings, use hot enchilada sauce instead of mild. Add spicy chiles to the filling.
- Top with your favorite Mexican toppings like sour cream, guacamole, salsa, cilantro, shredded lettuce, fresh chopped tomato, taco sauce, salsa verde. The options are endless.