preheat oven to 375 degrees. Cook first 3 ingredients n a large nonstick skillet over medium-high heat until meat is browned, stirring to crumble. Add water through chilis and bring to a boil. Cover, reduce heat and simmer 10 minutes. Uncover and simmer and additional 2 minutes. Remove from heat; set aside. Combine the rice, sour cream, sliced green onions and milk in a bowl. Spoon rice mixture into a 9 inch baking dish. Top with tortilla shells. Top with beef mixture; sprinkle with cheese. Bake at 375* for 10 minutes or until thoroughly heated. Let stand 5 minutes before serving.
Serve with spinach salad and been dip.
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|Serving Size: 1 Serving (333g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 192 (37%)|
|Amt Per Serving||% DV|
|Total Fat 21.3g||28 %|
|Saturated Fat 9.5g||48 %|
|Monounsaturated Fat 7.8g|
|Polyunsanturated Fat 1.5g|
|Cholesterol 61.2mg||19 %|
|Sodium 2622.2mg||90 %|
|Potassium 628.8mg||17 %|
|Total Carbohydrate 58.8g||17 %|
|Dietary Fiber 6.4g||25 %|
|Sugars, other 52.5g|
|Protein 23.2g||33 %|
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Calories per serving: 521
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