Beefy Enchilada Dip

Serves 6 to 7

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1 cup Mahatma® Jasmine Rice
1/2 lb lean ground beef
1 cup onion, chopped
2 cans (10 oz.) red enchilada sauce
4 oz Mexican-style cheese, shredded
sour cream (optional)
prepared guacamole, optional

Cooking Directions

Prepare rice according to package directions.  Brown beef in a large skillet over medium heat. Drain excess fat, if necessary.  Add onions to beef and sauté 5 minutes.  Stir in enchilada sauce and rice.  Increase heat and bring to boil, stirring frequently.  Reduce heat to low and simmer 5 minutes.   Remove from heat and stir in cheese.  Top with sour cream and guacamole, if desired.