Beef and Rice Enchiladas

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

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.