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Cheddar Beef Enchiladas

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
    2 casseroles (3 servings each)

Ingredients

  • 1 pound ground beef
  • 1 envelope taco seasoning
  • 1 cup water
  • 2 cups cooked rice
  • 1 can (16 ounces) refried beans
  • 2 cups 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

Directions

  • 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 2 greased 13x9-in. baking dishes.
  • Combine salsa and soup; pour down the center of enchiladas. Sprinkle with remaining cheese.
  • Bake 1 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.
Nutrition Facts
2 enchiladas: 840 calories, 33g fat (14g saturated fat), 88mg cholesterol, 2242mg sodium, 95g carbohydrate (4g sugars, 7g fiber), 37g protein.

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Reviews

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Average Rating:
  • Peapod0114
    Oct 26, 2019

    I love myself some enchiladas! These were super good, however i am not a fan of the refried beans so i swapped that out for some black beans instead I just added them when i added the rice to the beef mixture. I love having this recipe as an alternative to my chicken enchiladas.

  • jwmed
    Jun 22, 2018

    way!

  • Sunshinebakerpa
    Jan 15, 2017

    My family did not like this.

  • dmkinsey
    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
    May 19, 2016

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

  • semoore
    Jan 23, 2016

    Family loved these!

  • pastiepie
    Jan 17, 2016

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

  • EmRoot
    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
    Aug 11, 2015

    My boyfriend loved it!

  • emtdonna
    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.