Beef Fiesta Enchiladas

The Record’s “Recipe of the Week”:
Beef Fiesta Enchiladas by Patricia Horn

1 lb. lean ground beef
1/2 cup green onions, diced
2 tsp. garlic, minced
1/4 tsp. pepper
1/2 tsp. salt
1 cup white or brown rice, cooked (can use Minute Rice)
1-1/2 cups tomatoes, diced, divided
3 cups frozen corn, thawed (optional)
1 cup Mexican cheese, shredded, divided
1 cup salsa
12 corn tortillas
10 oz. can mild or hot enchilada sauce
1 cup lettuce, shredded

Spray a 9x13 baking dish with nonstick spray. Set aside.

In a skillet over medium heat, cook the hamburger, onions, garlic, salt & pepper until lightly browned (no longer pink), stirring occasionally. Drain the fat. Add the salsa to the meat.

While the hamburger is cooking, cook the rice. Add 1 cup of the tomatoes, corn, and 1/2 cup of the cheese to the rice. Add to the meat mixture.

Spoon the meat mixture evenly down the center of the tortillas. Roll them up and place them seam side down in the baking dish. Spoon the enchilada sauce over the tortillas. Cover with foil and bake at 350° for 20 minutes or until hot. Take them out of the oven, uncover them, sprinkle with the remaining cheese. Bake for another 5 minutes or until the cheese is melted. Top with the remaining tomatoes and shredded lettuce. Serve immediately.


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Mt. Vernon, MO, 65712


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