2 lbs. ground beef
2 cans (10 oz. each) enchilada sauce
1 envelope taco seasoning
1 Tbsp. ground cumin
1 package ready-to-serve Spanish rice
12 flour tortillas (8 inch)
1 can (15 oz.) refried beans
4 cups (16 oz.) shredded Mexican cheese blend
Optional toppings: salsa, sliced avocado, shredded lettuce, taco sauce, sour cream
1. In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in enchilada sauce, tauce seasoning and cumin; heat through.
2. Heat rice according to package directions. Spread 1 cup meat mixture into a greased 13 x 9 baking dish. Layer with 4 tortillas and a third of the rice, a third of the remaining meat mixture and a third of the cheese. Repeat layers. Top with third of the cheese. Repeat layers. Top with remaining torillas, rice and meat mixture (dish will be full).
3. Cover and bake at 350 degrees for twenty minutes. Sprinkle with remaining cheese. Uncover; bake 10-15 minutes longer or until cheese is melted. Let stand for 10 minutes before serving. Serve with toppings of your choice.
One of my favorite Math students...she comes to a lot of the afterschool programs HH and I lead...
Rolo Cookies
My Cooking Partner....
What are you looking forward to this weekend? I don't have anything to do on Saturday until 6:00. OH JOY! We are having Indian Tacos and playing dominos. I'm going to work on my Seminary class, and do some leisure reading.
2 comments:
um...YUM!!!!
Both of these recipes sound incredible!! Those Rolo cookies are first on my list to try once our un-Godly heatwave ends. I can't even THINK about turning the oven on right now! I'd love to make that lasagna TONIGHT for dinner, but it's Friday, so meat tonight. The temps are supposed to drop next week, back to the 50s where they belong (!) so maybe they'll both be on the menu next week.
Made the lasagna tonight for dinner. DELISH!! Can't wait to make it again!
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