Spanish Rice Enchiladas - cooking recipe

Ingredients

1 lb ground beef
1 envelope taco seasoning, divided
1 small onion, chopped
2 cloves garlic, minced
2 1/2 cups water, divided
1 (6 7/8 ounce) package Spanish rice, and vermicelli mix
2 tablespoons butter or 2 tablespoons margarine
1 (14 1/2 ounce) can diced tomatoes, undrained
6 flour tortillas (10 inches)
2 cups shredded cheddar cheese, divided
1 (8 ounce) can tomato sauce
Toppings
diced avocado
sliced ripe olives
shredded lettuce
sour cream
taco sauce

Preparation

In a skillet,cook beef,onion and garlic until meat is browned, drain.
Set aside 1 tablespoon of taco seasoning; add remaining seasoning to beef.
Stir in 3/4 c.
water; cover and simmer for 15 minutes.
In a saucepan, saute rice mix in butter over medium heat until golden brown.
Add the tomatoes, contents of rice seasoning packet and remaining water.
Bring to a boil.
Reduce heat; cover and simmer for 15 minutes or until rice is tender.
Stir in beef mixture.
Spread over tortillas to within 1/2 inch of edge.
Sprinkle with 1 cup cheese.
Roll up and place seam side down in a greased 13x9 inch baking dish.
Combine tomato sauce and reserved taco seasoning; pour over the enchiladas.
Sprinkle with remaining cheese.
Cover and bake at 350 degrees for 30 minutes or until heated thoroughly.
Serve with toppings of your choice.