Ingredients:

1 pound ground round
1 medium onion, chopped
1/2 cup chopped green bell pepper
1 tablespoon minced garlic
1 can (6 ounces) tomato paste
3/4 cup water
1 cup cooked white rice
3 cups shredded cheddar cheese (divided)
1 1/2 teaspoons dried oregano
1/2 teaspoon dried thyme
1/2 teaspoon fennel seed
1 teaspoon garlic salt
1 tablespoon chili powder
12 flour tortillas (about 10-inches) warmed
8 ounces picante sauce or salsa
1 can (about 10 ounces) enchilada sauce

Methods:

In large saute pan, cook ground round, onion, bell pepper and garlic until meat is thoroughly cooked. Remove from heat and drain excess liquid. Add tomato paste, water, rice, 2 cups cheese, picante sauce and seasonings. Cook over low heat until mixture is thickened, about 10 minutes.

Spread 1/2 cup of beef mixture on each tortilla and roll it up.

Pour 1/4 cup sauce on bottom of 9-inch baking pan. Place enchiladas, seam side down, in pan. Pour rest of sauce over burritos and sprinkle with remaining 1 cup cheese. Bake in 350-degree oven 8 to 10 minutes or until heated through and cheese melts.

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