Cheddar Beef Enchiladas

By Dianewaldron

This recipe makes two casseroles of five to six enchiladas each. They can be frozen for up to three months. Easy to prepare and convenient for future meals.

Ingredients

• 1 lb. Ground Beef
• 1 Envelope Taco Seasoning
• 1 Cup Water
• 2 Cups Cooked Rice
• 1 Can Refried Beans (16 oz)
• 2 Cups Shredded Cheddar Cheese (8 oz)
• 10-12 Flour Tortillas (8 inch)
• 1 Jar Salsa (16 oz)
• 1 Can Condensed Cream of Chicken Soup, undiluted (10 3/4 oz)

Details

Servings 10

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 and simmer, uncovered, 5 minutes. Stir in rice. Cook and stir until liquid is evaporated.

Spread about 2 Tbs refried beans, 1/4 cup beef mixture, and 1 Tbs cheese down the center of each tortilla; roll up. Place seam side down in two greased 13x9x2 baking dishes.

Combine salsa and soup; pour down the center of enchiladas and sprinkle with remaining cheese.

Bake one dish uncovered at 350 degrees for 20-25 minutes or until heated through. **Freeze the other dish for up to 3 months.

**To use frozen casserole: Thaw overnight in refrigerator. Cover and bake at 350 degrees for 30 minutes. Uncover and bake 5-10 minutes more or until heated through and cheese is melted.