1/2 lb. ground beef
1/2 red onion, diced
1 garlic clove, finely chopped
2 tbsp. sherry
1/2 cup cream
1 (10 oz.) can enchilada sauce w/ green chili
8 squirts hot sauce (I use Texas Pete; optional)
1/2 cup shredded mild Cheddar cheese
1/2 cup shredded Mozzarella cheese

RICE:

1 1/2 cups water
1 beef bouillon cube
1 tsp. chili powder
1/2 cup white rice

In a medium saucepan bring water, bouillon, and chili powder to a boil. Add rice, stir and simmer 20 minutes.

Preheat oven to 375°F.

While rice is cooking brown beef in sauté pan over medium heat. Remove meat, add onions to sauté pan with meat drippings (or without). Sweat onions for five minutes, add garlic. Cook three minutes and then add sherry to de-glaze. Add cream and enchilada sauce. Add hot sauce too if desired. Continue to cook over medium heat until rice is done.

Stir cooked rice into mixture and place in a 9x9-inch glass dish. Bake at 375°F for 20 minutes.

Sprinkle cheeses on top and return to oven an additional 20 minutes or until cheese is brown and bubbly.

Submitted by: Ken Binkley