1 1/4 lb. lean ground beef or turkey
1 env. taco seasoning
1 (6 oz.) pkg. Spanish or Mexican rice
1 1/2 pkgs. flour tortilla shells (12-15 per package)
1 (15 oz.) can refried beans
1 (16 oz.) pkg. shredded Colby Jack or Monterey Jack cheese
1 (16 oz.) tub dairy sour cream
1 (15 oz.) can enchilada sauce (or bottle Catalina dressing)

Preheat oven to 350°F. Start off by preparing the rice per directions on package.

Brown the ground beef or turkey in a pan with taco seasoning, be sure to drain any fat off.

In a large baking dish (the size you would make a lasagna in) spray the bottom with non-stick cooking spray (Pam). Cut the tortillas in fours with a pizza cutter and being layering the bottom of the dish with them.

Once the bottom is covered add a very thin layer of enchilada sauce, 1 can of refried beans and some cheese. Add another layer of tortillas, begin layering with rice, then meat, then cheese and a little more enchilada sauce.

One more layer of tortillas followed but the rest of the dairy sour cream, the rest of the enchilada sauce and then smother in cheese!

Cover pan with foil and bake at 350°F for 20 minutes. Remove foil and bake another 10 to 15 minutes.

Submitted by: Jenny Hughes