Beef Enchiladas... or are they Burritos?

If you know me well at all, you know that I love Mexican food. I was excited to find a recipe for beef enchiladas. Or are they burritos? I always thought that burritos were made with flour tortillas and enchiladas were made with corn tortillas. The original blog calls these enchiladas, so I had to look up the definitions in my Food Lover's Companion book that I call my "Food Bible." According to this book, I was correct with the flour and corn tortilla theory, but I also read that the enchiladas are commonly topped with a tomato-based salsa and sprinkled with cheese (which these were). Sooo... I think these would be correctly called enchiladas or burritos; whichever you prefer. Or maybe I should re-name them as "Enchitos."

Regardless of the correct name, I think the taste was out-of-this-world amazing. It makes a lot for 2 people, so we had leftovers for a few lunches and suppers. The leftovers were just as good as they were when they were first cooked.
Don't let the length of the ingredients scare you. You probably have most of it in your pantry already.

Ingredients:

"Enchitos"
1 lb ground beef
1 package taco seasoning
1 cup water
2 cups rice (cooked)
1 (16-ounce) can refried beans
2 cups shredded cheese (divided)
10 (8-inch) flour tortillas

Red Sauce
1 Tablespoon olive oil
2 garlic cloves (minced)
1 teaspoon minced onion
1/2 teaspoon dried oregano
2 1/2 teaspoons chili powder
1/2 teaspoon dried basil
1/8 teaspoon ground black pepper
1/8 teaspoon salt
1/4 teaspoon ground cumin
1 teaspoon dried parsley
1/4 cup salsa
1 (8-ounce) can tomato sauce
1 1/2 cups water

Directions:
Preheat oven to 350-degrees.

To make the enchilada sauce, heat oil in a large saucepan over medium heat. Add garlic and saute for 1 minute. Add the onion, chili powder, oregano, basil, ground black pepper, salt, cumin, parsley, tomato sauce and salsa. Mix well and then stir in the water. Bring to a boil, reduce heat and simmer for 15-20 minutes. Remove from heat and set aside.

In a large skillet, brown ground beef over medium heat. Drain. Stir in taco seasoning and water. Bring to a boil, reduce heat and simmer uncovered for 5 minutes. Stir in the rice. Cook and stir until the liquid is evaporated. Spread 2 tablespoons of refried beans, hefty 1/4 cup ground beef mixture, and 1 tablespoon of cheese down the center of each flour tortilla. (side note: I heated my tortillas in the package for 30 seconds to make them extra flexible.) Roll up and place seam side down in two greased 13x9-inch baking dishes. Repeat until all tortillas are filled. Top the "enchitos" with red sauce and with the remaining cheese.

Place into the oven and bake uncovered for 20-25 minutes or until heated through and the cheese has melted.

Source: BlogChef