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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> South American >> Argentine

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Prepare taco meat per package directions, set aside. | 2. Prepare taco rice per package directions, set aside. | 3. Heat 12 tortillas, (one at a time) in a skillet until browned on both sides to your liking, set aside. | 4. Pre heat oven to 350 F. | 5. Spray the bottom of a large casserole dish with cooking spray. | 6. Place taco meat, cooked rice, 1/4 cup green onion, 1/4 cup cilantro, 1 cup cheese, and half of the can of enchilada sauce in a large bowl and mix well to combine. | 7. Spoon mixture into tortillas, one at a time and roll each one up. | 8. Place in a single layer, seam side down in casserole dish. | 9. Top with remaining enchilada sauce, cheese, green onions and cilantro. | 10. Bake uncovered at 350 for 25 minutes. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
beef	1	lb	ground	898.1139999999999	0.0	88.0877	57.7424
taco seasoning	1	package		-	-	-	-
rice	1	package		-	-	-	-
green onion	1/2	cup	sliced divided	9.585	2.0377	0.3444	0.1668
mexican cheese	2	cups	shredded divided blend	984.72	12.2232	56.6016	79.1472
cilantro	1/4	cup	chopped divided	0.92	0.1468	0.0852	0.0208
el paso enchilada sauce	1	can	old	100.8696	17.5304	2.0522	2.3304
flour tortilla	12		uncooked	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.