Cheddar Beef Enchiladas Recipe
- 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
- 1. 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.
- 2. 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.
- 3. Combine salsa and soup; pour down the center of enchiladas. Sprinkle with remaining cheese.
- 4. 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.
- 5. 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
"Easy and delicious! Doesn't get much better than that."
"Family loved these!"
"I used picante sauce instead of salsa because that is what I had at home. Very good recipe!"
"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!!"
"This recipe in great! Not a big fan of refried beans, so we added black beans in the meat mixture. Something everyone liked and it made great leftovers!"
"Great twist on an old classic. We enjoyed them immensely. Definitely a keeper and love the quick and easy part!"
"These are quite tasty! They were easy to assemble, and it was great to be able to freeze a second dinner from the recipe. The frozen casserole cookked up just fine straight from the freezer, taking about 90 minutes. (I found this out by accident when I forgot to take it out the night before!)"
"My family loved these! I used some refried and some black beans since I had both in the fridge. I will make again and again!"
"Another great meal + one for the freezer recipe! My family gobbled these up. I omitted the beans but there was still plenty of rice & beef fillling. Delicious!"
"This is the 3rd "freezer recipe" i've tried this week and thankfully it's another success! These were delicious and my family gobbled them up. I omitted the beans but there was still plenty of rice and beef filling. We loved them!"
"I have been making this close to 8 years. Everybody I make this for just loves it. It is so easy to do. I could easily make this twice a month and my hubby would be happy."
"ALL of my picky eaters loved this recipe, so easy to make and ready in no time at all."
"This meal was FANTASTIC!! Everyone just loved this dish; only one problem: the food was so delicious that nobody was able to save room for dessert!"
"one of my family's favorites."
"Very good! Tasted like the restaurant ones. Although I added sour cream and more salsa to the sauce. I thought it needed more sauce on the top. My picky children even liked it. :)Yummy!"
"Fast and easy to make, I do double batches and kids can have for a snack or lunch as they want"
"LOVE these!!!! super easy and absolutely delicious!!!! I used cream of mushroom soup instead of chicken. but these are wonderful"
"Love it, Love it, Love it. I'm trying it with chicken the next time."
"My guys loved these enchiladas. I'm baking my frozen recipe now."
"We all thought that this recipe was very good and it was very easy to make. We used a can of enchilada sauce in place of the salsa and it worked great. Thanks for the great recipe."
"This is one of my favorite recipes! I make it all the time for our family, as well as friends who've just had a baby, are ill, have lost their job, etc. It is a HUGE hit with everyone. I find that I get MORE enchiladas out of this recipe than indicated, and they are good size. I lighten all the ingredients (ground turkey, 2% cheese, 98% fat free soup, fat-free beans, etc) and it still comes out wonderfully. I cannot recommend this recipe enough!!!"
"My husband and I love this recipe. I buy a second can of refried beans to use because I also run out before I fill up both dishes. I also double the sauce for the top to keep the burritos moist while they cook. I make this almost every month."
"Ihave a very picky eater in my household. One day I grabbed my TOH cookbook and had my 8 year old go through it and mark everything he thought he might like to try. This was one of those recipes, and let's just say we have it about twice a month now. He loves it, and what's better he eats it with out fussing about it."
"Chery, you could just buy a larger can of beans.This sounds good but I will use a can of enchilada sauce it's right next to the large cans of beans on the store shelf.Manis"
"This was my first time preparing the recipe and I was a little disappointed. I was not able to prepare two casseroles with the ingredients listed. I used exact measurements and found that there were not enough refried beans if you put 2 tablespoons in each one. I only had one can of beans so I will freeze the rest of the meat/rice mixture for a different use. I put extra sauce on the enchiladas for tonight, but not all of it, because it would be too soupy. Did you mean 2 teaspoons of refried beans? We will see how they come out......"
"My family loves this recipe. Very easy to make and easily adaptable to favor different tastes. I'm not a bean eater so we skip that, but I love spanish rice and we add 2 cups of that instead of just plain rice. Also, a small can of green chilies and some diced onion added to the beef mixture gives it a real "zing". Highly recommend this recipe!"