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Cheddar Beef Enchiladas

Total Time

Prep: 30 min. Bake: 20 min.

Makes

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
Cheddar Beef Enchiladas Recipe photo by Taste of Home

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

  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 2 greased 13x9-in. baking dishes.
  3. Combine salsa and soup; pour down the center of enchiladas. Sprinkle with remaining cheese.
  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.
  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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