Cheddar Beef Enchiladas

Name: Cheddar Beef Enchiladas
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

9 ingredients

5 steps

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

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.