Susans Favorite Beef Enchilada Rice Food

ENCHILADA RICE RECIPE

Steps:

• Heat the olive oil in a medium saucepan over medium heat. Add the onion and saute until soft, about 5 minutes.
• Pour the water into the pan. Bring to a boil. Add the rice, stir, then cover the pan and reduce the heat to a simmer. Let the rice cook for 15 to 18 minutes, until the rice is tender. Turn off the heat and allow it to sit for 5 minutes, then fluff with a fork.
• Pour the enchilada sauce into the rice, followed by the green chiles and the cilantro. Stir to combine.

BEEF ENCHILADA CASSEROLE

Steps:

• Cook the rice according to the package directions. Set aside.
• Heat the olive oil in a large skillet over medium-high heat. Add the beef, onion and garlic and cook, stirring, until the beef is browned, 4 to 6 minutes. Pour off the fat, then add the green chiles, cumin, paprika, salt and pepper to the skillet and stir to combine. Add the tomato and 1 cup water and simmer gently until reduced by half, about 2 minutes. Remove from the heat, stir in the corn and set aside.
• Cover the casserole with foil, tenting it so it doesn't touch the cheese. Place on a rimmed baking sheet and bake for 20 minutes. Uncover and continue baking until bubbly and hot, about 20 minutes more. Switch the oven to broil and broil until just golden on top, about 5 minutes. Let sit for at least 10 minutes. Top with the olives and scallions and serve with sour cream.

BEEF 'N' RICE ENCHILADAS

Steps:

• Prepare rice mix according to package directions. Meanwhile, in a large skillet, cook beef over medium heat until no longer pink; 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, at 350° until the cheese is melted, 20-25 minutes.

ENCHILADAS VERDES

Steps:

• In a large skillet, cook the beef, onion and salt over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in cheddar cheese; set aside., Meanwhile, in a large saucepan, cook and stir the soup, process cheese and milk over medium heat until cheese is melted. Stir in chilies and pimientos., In a large skillet, fry tortillas, one at a time, in oil for 5 seconds on each side or until golden brown. Drain on paper towels. , Place a scant 1/4 cup of reserved meat mixture down the center of each tortilla. Roll up and place seam side down in greased 13-in. x 9-in. baking dish. Pour cheese sauce over the top. , Cover and bake at 350° for 25-30 minutes or until heated through.

SUSAN'S FAVORITE BEEF ENCHILADA RICE

Steps:

• Brown beef in oil and drain.
• Add onions and garlic and saute until fragrant.
• Add remaining ingredients except for rice, parsley and cheese and bring to a full boil.
• Stir in rice and cook 8 minutes, covered, or until liquid is absorbed.
• Sprinkle with parsley and cheese.

BEEF 'N' RICE ENCHILADAS

Steps:

• Prepare rice mix according to package directions. Meanwhile, in a large skillet cook beef over medium heat until no longer pink; 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 1/3 cup cheese; roll up.
• Place in an ungreased 13-in. x 9-in. x 2-in. baking dish. Top with the remaining enchilada sauce and cheese. Bake, uncovered, at 350° for 8-10 minutes or until the cheese is melted.

ENCHILADA RICE

Steps:

• Preheat oven to 375 degrees.
• Cook rice according to the directions on the package (depending on the kind of rice this makes between 2 to 3 cups of rice).
• Let the rice cool for 5 to 10 minutes.
• Combine all the ingredients into a greased baking dish, mix until well blended.
• Cover with foil and bake for 20-25 minutes.
• Top with sour cream and cheese if desired.