MEXICAN GROUND BEEF AND RICE
This is an excellent dish that is chock full of flavor. It's easy to make, and will warm you up on a cold Winter's evening by the fire. Serve it with some warm flour or corn tortillas, and you have a complete meal. And guess what... it will even taste better the next day. FYI: You could always use pork or chicken in place...
Provided by Andy Anderson !
Categories Casseroles
Time 45m
Number Of Ingredients 11
Steps:
- 1. PREP/PREPARE
- 2. Gather your ingredients (oops, no photo, my bad).
- 3. Add the stock or water to a skillet over medium heat.
- 4. When the liquid begins to simmer, add the ground beef.
- 5. Cook until the beef has browned and the water has evaporated.
- 6. Chef's Note: Use a wooden spoon to break up the ground beef.
- 7. Add 1/4 cup of the enchilada sauce to the beef, and stir to combine.
- 8. Place a rack in the middle position, and preheat the oven to 390f (200c).
- 9. Add the rice to the remaining enchilada sauce. and then add to an ovenproof serving dish.
- 10. Chef's Tip: In order for the rice to cook properly the sauce should be boiling hot when you add the rice.
- 11. Add the beef mixture over the top.
- 12. Cover with the two cheeses.
- 13. Place in the preheated oven and bake for 20 to 25 minutes, or until the cheese is nice and bubbly.
- 14. PLATE/PRESENT
- 15. Remove from the oven.
- 16. Add the sliced black olives to the top.
- 17. Serve with some nice warm tortillas, and sour cream. Enjoy
- 18. Keep the Faith, and keep cooking.
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