Recipe: Beef and Rice Enchiladas (using cooked rice)

BEEF AND RICE ENCHILADAS

1 pound ground round
1 medium onion, chopped
1/2 cup chopped green bell pepper
1 tablespoon minced garlic
1 (6 ounces) can tomato paste
3/4 cup water
1 cup cooked white rice
3 cups shredded cheddar cheese, divided use
1 1/2 teaspoons dried oregano
1/2 teaspoon dried thyme
1/2 teaspoon fennel seed
1 teaspoon garlic salt
1 tablespoon chili powder
12 flour tortillas (about 10-inches), warmed
8 ounces picante sauce (or salsa)
1 can (about 10 ounces) enchilada sauce, divided use

In large saute pan, cook ground round, onion, bell pepper and garlic until meat is thoroughly cooked. Remove from heat and drain excess liquid.

Add tomato paste, water, rice, 2 cups cheese, picante sauce and seasonings. Cook over low heat until mixture is thickened, about 10 minutes.

Spread 1/2 cup of beef mixture on each tortilla and roll it up.

Pour 1/4 cup sauce on bottom of 9-inch baking pan. Place enchiladas, seam side down, in pan. Pour rest of sauce over burritos and sprinkle with remaining 1 cup cheese.

Bake in 350 degree F oven 8 to 10 minutes or until heated through and cheese melts.

Makes 4 servings
Source: Noreen Buczek of Forestville, first prize, ethnic main dish category in the Wisconsin Beef Council Cooking Contest, Wisconsin State Fair, 2002