Beef Enchiladas (beef Enchilada Sauce [water, Beef, Tomato Paste, Food Starch-modified, Salt, Paprika, Onion Powder, Garlic Powder, Cumin, Oregano], Beef Enchiladas [corn Tortilla {stone Ground Corn, Water, Trace Of Lime}, Beef Filling {beef, Water, Tomato Paste, Food Starch-modified, Paprika, Guar Gum, Salt, Onion Powder, Garlic Powder, Cumin, Oregano}], Cheddar Cheese [cheddar Cheese {pasteurized Milk, Cheese Culture, Salt, Enzymes, Annatto (vegetable Color)}, Potato Starch And Powdered Cellulose {to Prevent Caking}, Natamycin {a Natural Mold Inhibitor}], Monterey Jack Cheese [monterey Jack Cheese {pasteurized Milk, Cheese Culture, Salt, Enzymes}, Powdered Cellulose {to Prevent Caking}]), Refried Beans (water, Dried Pinto Beans [cooked And Dehydrated Pinto Beans, Interesterified Soybean Oil {with Tbhq To Preserve Freshness}, Salt]), Mexican Style Rice (water, Parboiled Long Grain Rice, Diced Tomatoes [diced Tomatoes, Tomato Juice, Citric Acid, Calcium Chloride], Tomato Paste, Soybean Oil, Onion, Salt, Garlic Powder, Cumin, Onion Powder)

Cooking instructions: Microwave instructions: Remove meal from carton. Cut a slit in film over the enchilada compartment and microwave on high for 3 minutes. Peel back the film and stir beans. Replace film and microwave on high for an additional 1 -1/2 - 2 minutes or until 165 degrees F. Remove and let sit for 1-3 minutes before serving. Oven instructions: Preheat the oven to 375 degrees F. Remove meal from carton. Place meal on a cookie sheet. Cut 2 slits in the film. Once preheated, cook on the middle oven rack for 25 minutes or until 165 degrees F. Let stand for 2 minutes before carefully removing the film. Stir beans and rice and serve. Do not prepare in a toaster oven. When removing plastic film from tray, be careful to avoid escaping steam. Refrigerate or discard any unused portion. Cook thoroughly.

Keep frozen.