Description
This is an easy and delicious dinner. Add a tossed green salad and you’ve got a well-rounded meal!
Ingredients
- 1 cup white rice
- 1 ½ cups water
- 1 pound ground beef
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 (1.25 ounce) package taco seasoning
- 1 cup water
- 1 (16 ounce) can refried beans
- 1 cup cottage cheese
- 1 cup shredded Cheddar cheese
- 10 (8 inch) flour tortillas
- 1 (7.75 ounce) can red enchilada sauce
- 1 cup sour cream
- 1 cup shredded Cheddar cheese
Instructions
- Bring rice and 1 1/2 cup water to a boil in a saucepan over high heat. Reduce heat to medium-low
- cover
- and simmer until the rice is almost tender and the liquid has been absorbed
- 15 to 20 minutes.
- Preheat oven to 350 degrees F (175 degrees C). Grease 2 9×13-inch baking dishes.
- Cook beef in a large skillet over medium heat
- breaking it up as it cooks
- until crumbly and browned
- about 10 minutes. Drain excess grease and stir in onion and garlic until thoroughly combined. Stir taco seasoning and 1 cup water into the mixture
- bring to a boil
- and reduce heat to low; simmer 5 minutes to thicken. Gently stir in rice. Cook
- stirring often
- until liquid is absorbed. Mix refried beans
- cottage cheese
- and 1 cup Cheddar cheese into the filling and stir until fully combined.
- Spread about 1/2 cup of filling in a line down the center of each tortilla and roll tortillas; place 5 tortillas with seam sides down into bottom of each prepared baking dish.
- Mix enchilada sauce with sour cream in a bowl and pour half the sauce down the center of each pan of enchiladas; sprinkle tops with 1 cup Cheddar cheese.
- Bake in the preheated oven until the cheese topping is melted and the filling is hot
- 20 to 25 minutes.
Prep Time: 25 mins
Cook Time: 35 mins
Total Time: 1 hr
Servings: 10