2-bags, 10 count soft taco shells, 15 to 17 oz.
1 28 oz. enchilada sauce
1/2 cup cooked white or spanish rice
1 12 oz bag shredded cheese (any kind you like)
1 small can refried beans
1 lb. ground beef

Prepare ground beef, season with a pinch of black pepper, drain. Prepare white rice.

Preheat oven to 350-400F. Add 1/3 can of enchilada sauce to ground beef, 1/2 a bag of cheese, 1/2 a can of refried beans and rice.

Stir until all ingredients are melted and blended. Spoon into tortilla shells, roll up and place in a 9 x 13 pan or whatever you would like to use. You might need to use a second pan.

Pour remaining sauce over the enchiladas. Sprinkle with the remaining cheese. Cover and cook until cheese is melted.

Serve with green onions and sour cream.

Submitted by: Andrea W.