Step 1

Combine the chili powder, paprika, cumin, onion powder, garlic powder, oregano, and salt.

Step 2

Add one tablespoon of olive oil to a large skillet or sauce pot.

Step 3

Add the sliced sweet peppers and cook until they are just soft, about 5 minutes.

Step 4

Stir in the rice, water, and half of the spice mixture.

Step 5

Bring to a boil, then reduce the heat and simmer until the water is absorbed and the rice is tender, about 20 minutes.

Step 6

Once the rice is done cooking, spread it evenly into the bottom of a large casserole dish.

Step 7

Preheat your oven to 350°F.

Step 8

While the rice is cooking, heat the olive oil for the enchiladas in a large skillet over medium-high.

Step 9

Add the onions and cook until soft and translucent, about 5 minutes.

Step 10

Add the ground beef, mushrooms, and the remaining half of the spice mixture.

Step 11

Cook the beef and mushrooms, breaking up the beef as it cooks, until it's no longer pink in the center, about 5-7 minutes.

Step 12

Warm the tortillas in a skillet over medium heat for about 15 seconds each.

Step 13

Fill the tortillas with the beef mixture, tuck in the sides, roll closed and place on top of the rice in the casserole dish.

Step 14

Top the filled tortillas with the enchilada sauce and cheese.

Step 15

Bake for 20-25 minutes, or until the cheese is melted and sauce is hot and bubbly.