Cheddar Beef Enchiladas Recipe
"I created these enchiladas to satisfy several picky eaters in our house," explains Stacy Cizek of Conrad, Iowa. "They were an instant hit and are now requested at least once a week. I especially like that we can enjoy this meal twice by freezing half for a later (and busier) day."
- 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 of 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 13-in. x 9-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).
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