Ingredients
2 pounds ground beef2 cans (10 ounces each) enchilada sauce1 envelope taco seasoning1 tablespoon ground cumin1 package (8.8 ounces) ready-to-serve Spanish rice12 flour tortillas (8 inches), warmed1 can (15 ounces) refried beans4 cups shredded Mexican cheese blendOptional toppings: salsa, sliced avocado, shredded lettuce, taco sauce and/or sour cream
Preparation
Preheat oven to 350°. In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in enchilada sauce, taco seasoning and cumin; heat through.
Heat rice according to package directions. Spread each tortilla with about 2 tablespoonfuls beans. Spread 1 cup meat mixture into a greased 13x9-in. baking dish. Layer with four tortillas and a third of the rice, a third of the remaining meat mixture and a third of the cheese. Repeat layers. Top with remaining tortillas, rice and meat mixture (dish will be full).
Cover and bake 20 minutes. Sprinkle with remaining cheese. Uncover; bake 10-15 minutes longer or until cheese is melted. Let stand 10 minutes before serving. Serve with toppings of your choice.
