Mexican Rice And Beef Tortilla Stack

• One 6 oz. package Farmhouse(R) Mexican Rice
• 1 Tablespoon oil
• 1 cup onion, chopped
• 1 lb. lean ground beef
• 1-1/2 cups water
• One 14.5 oz. can diced tomatoes, undrained
• 3 cups grated cheddar and Monterey jack cheese mix
• Three 12" flour tortillas
• Sour cream and sliced avocado for garnish

1. In medium skillet, heat oil over high heat. Add onion and cook for 5 minutes until soft. Add ground beef and brown; drain excess grease.
2. Add water, diced tomatoes, rice and contents of seasoning packet. Bring to a boil. Reduce heat to low-boil, cover and cook for 25 minutes. Remove from heat, uncover and let stand 5 minutes.
3. Preheat oven to 350u0b0 F.
4. On baking sheet, place first tortilla. Put 1/3 of rice mixture on tortilla and spread to 1/2" of edge. Sprinkle with 1 cup cheese.
5. Repeat with remaining tortillas, rice mixture and cheese.
6. Bake for 10-15 minutes. Remove from oven. Cut into quarters and serve with sour cream and avocado garnish.

rice, oil, onion, lean ground beef, water, tomatoes, cheese mix, three, sour cream

Taken from www.epicurious.com/recipes/member/views/mexican-rice-and-beef-tortilla-stack-50145128 (may not work)