- 2
Ingredients
- 1 pound ground beef
- 1 envelope taco seasoning
- 1 cup water
- 2 cups cooked rice
- 1 can (16oz) refried beans
- 2 cup (8oz) shredded cheddar cheese
- 10-12 flour tortillas (8 inches)
- 1 jar (16oz) salsa
- 1 can (10 3/4 oz) condensed cream of chicken soup, undiluted
Preparation
Step 1
In large skillet, cook beef over medium heat until no longer pink; drain. Stir in taco seasoning and water. Bring to boil. Reduce heat; simmer, uncovered 5 minutes. Stir in rice. Cook and stir until liquid is evaporated. Spread about 2 tablespoons refriend beans, 1/4 cup beef mixture and 1 tablespoon cheese down teh center of each tortilla; roll up. Place seam side down in 2 grased 13x9x2 baking dishes.
Combine salsa and soup; pour down the center of enchiladas and sprinkle with remaining cheese. Bake 1 dish uncovered at 350 degrees for 20-25 minutes or until heated thru. Freeze other dish for up to 3 months.
**To use frozen casserole: Thaw overnight in fridge. Cover and bake at 350 degrees for 30 minutes. Uncover and bake 5-10 minutes more or until heated thru and cheese is melted.