Serves: 6
Prep Time: 35 minutes
Meal Occasion: Main Dish, Lunch, Dinner
Cuisine Type: Latin, Mexican
Ingredients
| 1 | cup UNCLE BEN’S® Fast & Natural™ Whole Grain Instant Brown Rice |
| 1/2 | lb. ground beef |
| 1 | small tomato chopped |
| 1/4 | cup onion chopped |
| 1 | cup sharp cheddar cheese grated |
| guacamole (optional) |
| 2 | green onions chopped |
| 1 | tsp. garlic minced |
| 1/2 | cup black olives sliced |
| 1 | head iceberg lettuce shredded |
| 1/2 | tsp. cumin |
| 6 | 8" flour tortillas |
| 1 | 8 oz. can green enchilada sauce |
| sour cream (optional) |
Instructions
1. Cook the rice according to package instructions and set aside
2. Sauté meat, onion and garlic until meat is cooked. Drain off liquid.
3. Add enchilada sauce, olives and cumin; simmer for 2 minutes. Add rice; mix well.
4. In a well-oiled, 8-inch pie pan, spoon a thin layer of rice/meat mixture and cover with a tortilla. Layer half of the remaining rice/meat and half the cheese over the tortilla.
5. Repeat the layers until rice/meat mixture and cheese is gone. Top with onion and tomato. Bake in a preheated 350 degree F oven for 20 to 30 minutes, or until bubbly.
6. Serve on a bed of lettuce; garnish with sour cream and guacamole.
