- 1 pound ground beef
- 1 envelope taco seasoning
- 1 cup water
- 2 cups cooked rice
- 1 can (16 ounces) refried beans
- 2 cups (8 ounces) shredded cheddar cheese, divided
- 10 to 12 flour tortillas (8 inches), warmed
- 1 jar (16 ounces) salsa
- 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
- In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in taco seasoning and water. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Stir in rice. Cook and stir until liquid is evaporated.
- Spread about 2 tablespoons refried beans, 1/4 cup beef mixture and 1 tablespoon cheese down the center of each tortilla; roll up. Place seam side down in two greased 13x9-in. baking dishes.
- Combine salsa and soup; pour down the center of enchiladas. Sprinkle with remaining cheese.
- Bake one casserole, uncovered, at 350° for 20-25 minutes or until heated through and cheese is melted. Cover and freeze remaining casserole for up to 3 months.
- To use frozen casserole: Thaw in the refrigerator overnight. Cover and bake at 350° for 30 minutes. Uncover; bake 5-10 minutes longer or until heated through and cheese is melted. Yield: 2 casseroles (5-6 enchiladas each).
Reviews for Cheddar Beef Enchiladas
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"Our family loves this one! We have tried a few different jarred salsas, but the one we have liked the best for this recipe has been the On The Border Medium Salsa."
"My boyfriend loved it!"
"This was definitely a hit, the only thing I changed was to add some canned green Chile's for more spice and less "taco" flavor to the meat mixture. I didn't measure, go according to your taste, they were awesome."
"My family loves this! I love that it makes enough to freeze."
"Thanks for sharing the recipe. We loved it. I ran out of beans for the last one (just shy by 1 Tbls). I added onion to the beef while it was cooking too. Also we used more cheese, can you ever have enough cheese? (We don't think so.) Turned out wonderful and nice to have the 2nd pan in the freezer ready for another night when I don't feel like cooking. Since there are only 2 of us, we should have made several smaller 8x8 pans instead of 9x13, but I always follow the recipe exactly as possible the first time through and make changes the next time if needed. I think that will be the only other change we'll make next time. Thanks again for sharing such an "easy" recipe that makes enough for two suppers! Love it!!"