3/4 lb. ground beef (I use 85/15)
1/2 env. beef taco seasoning
1/2 cup uncooked rice
1 (28 oz.) can enchilada sauce, divided
1/2 (15 oz.) can refried beans
1 medium fresh green pepper, chopped
4 cups shredded cheese, divided (I prefer white, half Mozzarella and half Provolone)
1 pkg. medium flour tortillas (10 count)
2 tbsp. crushed Fritos
1/4 cup chopped green onions
serve with dairy sour cream (optional)

Cook beef; drain and add taco seasoning. Mix to coat evenly. Cook rice in a large pot or rice cooker and set aside.

Preheat oven to 375°F.

Combine seasoned beef with rice in large pot. Add half of the enchilada sauce (14 oz.), the refried beans, chopped green pepper, and half (2 cups) of the cheese, and mix.

Spoon mixture into center of individual tortillas. Wrap tightly and place on cookie sheet. Pour remaining sauce over enchiladas. Sprinkle crushed Fritos and remaining cheese on top. Garnish with green onions.

Cook until cheese is evenly melted (about 15 minutes; check frequently). Serve topped with dairy sour cream, if desired.

Serves 6.

Submitted by: Andrea