Beef Enchiladas with Yellow Rice
I snagged the enchilada recipe from About.com and the rice recipe from FoodNetwork.com and just made a few minor changes. Since you don’t use an entire can of pinto beans, you can mash them, add a little salt and water, heat them in a pot or microwave and serve them with some melted cheese on top.
Beef Enchiladas
- 1 tsp olive oil
- ½ cup chopped onion
- 8 ounces lean ground beef
- 2 tsp cumin
- 1 cup pinto beans
- 1 14.5-ounce can diced tomatoes
- 1 4-ounce can diced green chiles
- 4 flour tortilla wraps
- 1 jar Newman’s Own salsa
- ¼ cup shredded cheddar cheese
- ¼ cup shredded Monterey Jack cheese
Preheat oven to 350 degrees. Coat an 8-inch square baking dish with nonstick cooking spray.
Heat oil in a large nonstick pan. Sauté onions until translucent. Add beef and cook until no longer pink. Add cumin, beans, tomatoes and chiles. Cook for 10 minutes until sauce is reduced.
Spread a little salsa on each tortilla. Spoon beef mixture into each of the four tortillas. Roll up and place seam down into the baking dish. Add additional salsa to the top of the tortilla rolls. Top with shredded cheese. Bake for 20 minutes.
Yellow Rice
- ¾ teaspoon ground turmeric
- ¼ teaspoon ground cumin
- Pinch of cinnamon
- 1 ¾ cups water
- 1 tablespoon unsalted butter
- ½ teaspoon salt
- 1 cup jasmine or basmati rice
- 2 tablespoons sliced scallions
Boil water in an uncovered pot. Add butter and melt it completely. Add turmeric, cumin, cinnamon and salt, then stir. Add the rice. Cover and reduce heat to a bare simmer. Cook for 20 minutes covered without stirring until the rice is tender. Remove from heat and let sit covered without stirring for 5 minutes. Fluff with a fork, add scallions, and serve.