SPICY ENCHILADAS
2 to 3 lb. ground beef
1 medium onion
1 pkg. taco seasoning
1/4 c. cold water
1 can Spanish rice
1 can refried beans
1 can mild enchilada sauce
1 can hot enchilada sauce
1 block Colby cheese
10 flour tortillas
lettuce
tomatoes
green onions
black olives
sour cream
Spray 10 x 13-inch baking pan with no stick.
Combine ground beef and onion in skillet; brown and
drain oil. Return to skillet and add taco seasoning and water;
heat until well mixed. Heat refried beans in saucepan; heat
rice in another pan. Grate cheese. Combine on shell 2 table-
spoons beans, 2 tablespoons Spanish rice and 2 to 3 tablespoons
ground beef. Top with generous amount of cheese. Fold over
and place in pan; hold together with toothpicks. Repeat until
all ingredients are gone. Combine hot sauce and mild sauce in
a bowl. Pour over tortillas. Cover with foil and bake at 350 degrees
for 20 minutes.
Place on plate and top with lettuce, green onions,
tomatoes, black olives, sour cream and extra cheese as you
like.
Note: I've found the hot enchilada sauce is too hot and
the mild is too mild; but the mixture of the 2 gives a better
sauce. This is a recipe from our database at Cookbooks On/Line!
Accuracy is believed to be good, but is not guaranteed.
This recipe posting is intended for personal use only. You can
print a copy for yourself and/or your friends, but you cannot publish
it or post it to any Internet or other public site without our permission.
