1 package (6.8 ounces) Spanish rice mix
1 pound ground beef
2 cans (10 ounces each) enchilada sauce, divided
10 flour or wheat tortillas (8 inches), warmed
4 cups (16 ounces) shredded cheddar cheese, divided
Cummin Spice, to taste
1. Prepare rice mix according to package directions. Meanwhile, in a large skillet, cook beef over medium heat until no longer pink; drain. Stir in Spanish rice and 1 1/4 cups enchilada sauce, add cummin spice as desired, mix together. Spoon about 2/3 cup beef mixture down the center of each tortilla. Top each with 1/3 cup cheese; roll up.
2. Place in an ungreased 13 x 9 x 2-inch baking dish. Top with the remaining enchilada sauce and cheese. Bake, uncovered, at 350° for 8-10 minutes or until the cheese is melted.
Yield: 10 enchiladas