Cheddar Beef Enchiladas

By Snoo

Yummy and Low fat

Ingredients

• 1 pound lean ground beef
• 1 envelope taco seasoning
• 1 cup water
• 2 cups cooked rice
• 1 can (16 ounces) fat-free refried beans
• 2 cups (8 ounces) reduced-fat 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

Details

Servings 6

Preparation

Step 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.

Spread about 2 tablespoons of refried beans, 1/4 cup beef mixture and 1 tablespoon cheese down the center of each tortilla; roll up. Place seam side down in two greased 13-in. x 9-in. baking dishes.

Combine salsa and soup; pour down the center of enchiladas. Sprinkle with remaining cheese. Bake one 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.