Directions

• Preheat oven to 350 degrees
• To a large skillet over medium heat add the onion and ground beef break the ground beef up and cook it through. Remove any grease in the pan. Add in the taco seasoning, bag of Spanish rice, and water stir well and bring mixture up to a simmer turn heat to low and cover with lid let simmer for 7 minutes. Remove lid and stir in the can of drained pinto beans and 3/4 cup of the cheese let the cheese melt down.
• Spray a 9×13 baking dish with non-stick spray. Scoop some of the filling in each tortilla and roll up place seam side down in the baking dish. Bake for 17 minutes.
• Pour the enchilada sauce over the top and sprinkle the remaining cheese over everything. Bake for an additional 10-15 minutes. Top with your favorite toppings and enjoy!