We really liked this. Took longer to prepare than I thought it would. Make spanish rice first (see recipe below) or just use the box/can kind from the store. I made this in the round stonewear and 1/2 all the ingredients.
Non-stick spray
1 pkg of Tex-Mex Seasoning Mix (couldn't find - used Fajita mix)
1 pkg Large Square wrappers (with round stoneware, used 6-7)
1 1/2 # ground beef, cooked
1 bag shredded cheddar cheese
1 large can refried beans
1/2 cup chopped onion (oops - I thought this was green onion - tasted good)
1 can spanish rice
sour cream
1/2 cup chopped green onions
taco sauce (if doing a big pan, buy either two bottles or a big one)
Brown ground beed, drain. Add seasoning mix. Spray a large square baking dish with spray. Line it with uncooked wrappers. Spread refried beans, sprinkle chopped onions and spread taco sauce onto wrappers. Add ground beef, sprinkle on cheddar cheese, spread on Spanish rice. Again, add taco sauce. Cover with wrappers. Bake 10 minutes at 350. Cool 10 minutes. Add sour cream and sprinkle with green onions.
STRAIT-SHOOTIN' SPANISH RICE
Was submitted by George Strait - Cowboy Cookbook pg. 53
1 cup rice, uncooked
2 tablespoons vegetable shortening
1 small onion, chopped
1/2 green bell pepper, chopped
1 1/2 tsp. salt
2 tsp. chili powder
1 10 oz can tomatoes, chopped
2 cups water
In a skillet, brown rice in shortening. Add the onion and bell pepper. Stir. Add salt, chili powder and tomatoes, including juice. Add water. Cover and simmer for 30 minutes or until rice is tender and liquid is absorbed. Makes 6 servings.
No comments:
Post a Comment