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Stacked Rice and Beef Enchilada

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Description Edit

Makes 4 servings

Ingredients Edit

Directions Edit

  1. Soak tortillas in hot water to soften.
  2. Cook onion in butter in large skillet over medium heat.
  3. Stir in rice, chili, picante sauce and cheese; cook until thoroughly heated about 2 to 3 minutes.
  4. Place 1 tortilla in bottom of 9-inch round baking dish or pie plate; top with ¼ rice mixture.
  5. Repeat layers with tortillas and rice, ending with tortilla.
  6. Bake at 350°F for 10 to 15 minutes.
  7. Cut into 4 wedges to serve. Serve with dollop of sour cream, if desired.

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