Heat the oven to 350°F. Cook the beef in a 10-
inch skillet over medium-high heat until well
browned, stirring often to separate meat. Pour
off any fat. Stir the seasoning mix, beans, soup,
onion and rice, if desired, in the skillet.
Divide the beef mixture among the tortillas. Roll
up the tortillas and place seam-side down into a
3-quart shallow baking dish. Pour the enchilada
sauce over the filled tortillas and sprinkle with
the cheese.
Bake for 20 minutes or until the enchiladas are
hot and bubbling.
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