Mark Errington

Enchilada and Rice

Makes 6 to 8 servings

Ingredients

1 lb of 80/20 lean ground beef
A package of Tortilla (corn patties)
1 can of enchilada sauce (mild)
1 small can of tomato sauce (grated)
chopped green onions
1 small can of sliced black olives
Monterey Jack cheese (grated )
1 cup of rice (long grain rice)

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Directions

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Rice:
Fry ground beef, remove all but 1/4 cup ground meat.
Add rice and green onions.
Brown rice; add 2 cups of water and 1 small can of tomato sauce.
Cover and simmer for about 30 minutes.
Check to see if rice is done, if not, cook longer and add water if needed.

Enchilada:
Heat enchilada sauce.
Place tortilla's in sauce one at a time to soften tortilla.
Roll meat in tortilla, place seam side down and in rows.
Pour extra enchilada sauce over the rolled tortilla's.
Add grated cheese, onions, and olives.
Heat enchilada's though in about 375 degrees over for about 20 to 25 minutes