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

Cheddar Beef Enchiladas Recipe

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"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."
TOTAL TIME: Prep: 30 min. Bake: 20 min.
MAKES:6 servings
TOTAL TIME: Prep: 30 min. Bake: 20 min.
MAKES: 6 servings

Ingredients

  • 1 pound ground turkey or beef
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    With Johnsonville Italian Sausage.

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  • 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

Nutritional Facts

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.

Directions

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

Nutritional Facts

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.

Reviews for Cheddar Beef Enchiladas

AVERAGE RATING
   (31)
RATING DISTRIBUTION
5 Star
 (23)
4 Star
 (5)
3 Star
 (2)
2 Star
 (0)
1 Star
 (1)
MY REVIEW
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MY REVIEW
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!!"

MY REVIEW
Reviewed Jan. 17, 2014

"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!"

MY REVIEW
Reviewed Dec. 31, 2013

"Great twist on an old classic. We enjoyed them immensely. Definitely a keeper and love the quick and easy part!"

MY REVIEW
Reviewed Sep. 25, 2013

"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 REVIEW
Reviewed Sep. 12, 2013

"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!"

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