Cheddar Beef Enchiladas
TOTAL TIME: Prep: 30 min. Bake: 20 min.
YIELD: 2 casseroles (3 servings each).
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
Ingredients
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1 pound ground beef
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1 envelope taco seasoning
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1 cup water
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2 cups cooked rice
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1 can (16 ounces) refried beans
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2 cups shredded cheddar cheese, divided
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12 flour tortillas (8 inches), warmed
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1 jar (16 ounces) salsa
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1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
Directions
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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.
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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 2 greased 13x9-in. baking dishes.
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3.
Combine salsa and soup; pour down the center of enchiladas. Sprinkle with remaining cheese.
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4.
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.
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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.
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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