Cheddar Beef Enchiladas Recipe
Cheddar Beef Enchiladas Recipe photo by Taste of Home
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Cheddar Beef Enchiladas Recipe

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I created these enchiladas to satisfy several picky eaters in our house. 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. —Stacy Cizek, Conrad, Iowa
TOTAL TIME: Prep: 30 min. Bake: 20 min.
MAKES:6 servings
TOTAL TIME: Prep: 30 min. Bake: 20 min.
MAKES: 6 servings


  • 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
  • 12 flour tortillas (8 inches), warmed
  • 1 jar (16 ounces) salsa
  • 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted

Nutritional Facts

2 enchiladas: 840 calories, 33g fat (14g saturated fat), 88mg cholesterol, 2242mg sodium, 95g carbohydrate (4g sugars, 7g fiber), 37g protein.


  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.
Originally published as Cheddar Beef Enchiladas in Quick Cooking July/August 2003, p54

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Sunshinebakerpa User ID: 7360500 259731
Reviewed Jan. 15, 2017

"My family did not like this."

dmkinsey User ID: 5897555 254197
Reviewed Sep. 16, 2016

"My family loves this recipe. I tried it for the first time about a week ago, and my daughter requested it again tonight. easy to put together, almost always have the ingredients on hand, and yummy!"

TNbluffbaker User ID: 46423 248410
Reviewed May. 19, 2016

"easy and delicious! Doesn't get much better than that."

semoore User ID: 2098741 242346
Reviewed Jan. 23, 2016

"Family loved these!"

pastiepie User ID: 1062574 241968
Reviewed Jan. 17, 2016

"I used picante sauce instead of salsa because that is what I had at home. Very good recipe!"

EmRoot User ID: 8490273 231532
Reviewed Aug. 20, 2015

"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."

ncbcountry User ID: 8475229 231068
Reviewed Aug. 11, 2015

"My boyfriend loved it!"

emtdonna User ID: 4501065 222235
Reviewed Mar. 7, 2015

"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."

corkymonster1977 User ID: 7017080 219893
Reviewed Feb. 6, 2015

"My family loves this! I love that it makes enough to freeze."

beg1nagn User ID: 1931789 128869
Reviewed Sep. 10, 2014

"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!!"

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