Friday, October 1, 2010


This recipe came from my Oklahoma transplant friend.  I only made a few edits to suit our liking.  Thanks Annie, it was delicious! 

What You Need: 

  • 1 lb ground beef

  • 2 cloves garlic, minced
  • 1 onion, diced
  • 1 can Rotel tomatoes 
  • 1 bag instant rice
  • 1 can red enchilada sauce
  • Salsa
  • Colby Jack Shredded cheese 
  • 10” flour tortillas
  • 2 scallions, chopped
  • Sliced jalapenos (optional)
  • Beans (optional)
What You Do:
Prepare rice according to box instructions.

Chop onion and garlic. 

Brown hamburger and add onion and garlic.

Add rotel, 1/3 of the can of enchilada sauce, and a handful or two of cheese.  If you choose to add beans, now is the time.  I refrain.  Ick.

After cheese is melted, fill tortillas with meat mixture and top with rice.  Roll and lay into a 9x13” baking dish.

Cover top of enchiladas with cheese and top off with remainder of enchilada sauce. Spoon some salsa over top. Lay a few sliced jalapenos over the top of each roll.

Bake at 350F for 30 minutes.  Top with scallions and serve with sour cream and lettuce on the side.


  1. This looks so good. I might have to try it. I wonder ... you think I could make my salsa chicken in the crock pot and use that instead of ground beef? I'm not a huge ground beef fan ... as you know ...

  2. Oh definately! I'm thinking it would be great w/ leftover pork roast as well... I know that's not something you'd probably like, but I think I'll try it next time.