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Cheddar Beef Enchiladas
SUBMITTED BY:
Stacy Cizek
"'I created these enchiladas to satisfy several picky eaters in our house,' explains Stacy Cizek of Conrad, Iowa. '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.'"
RECIPE RATING:
Read Reviews
(181)
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PREP TIME
30 Min
COOK TIME
20 Min
READY IN
50 Min
SERVINGS
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Servings
US
METRIC
INGREDIENTS
1 pound ground beef
1 (1.25 ounce) package taco seasoning
1 cup water
2 cups cooked rice
1 (16 ounce) can refried beans
2 cups shredded Cheddar cheese, divided
10 (8 inch) flour tortillas
1 (16 ounce) jar salsa
1 (10.75 ounce) can condensed cream of chicken soup, undiluted
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DIRECTIONS
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. x 2-in. baking dishes.
Combine salsa and soup; pour down the center of enchiladas. Sprinkle with remaining cheese. Bake one casserole, uncovered, at 350 degrees F for 20-25 minutes or until heated through and cheese is melted. Cover and freeze remaining casserole for up to 3 months.
FOOTNOTE
To use frozen casserole: Thaw in the refrigerator overnight. Cover and bake at 350 degrees F for 30 minutes. Uncover; bake 5-10 minutes longer or until heated through and cheese is melted.
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REVIEWS
Reviewed on apr. 19, 2007 by
SHMANESSA8
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SHMANESSA8
apr. 19, 2007
This was very good, I made several changes to make the meal much easier and quicker to prepare with less dirty dishes. I browned the beef and added some minced onion and garlic. Then I poured in two cups of water and a package of Lipton Fiesta Sides Taco Rice. I brought to a boil and then simmered covered for 7 minutes. I mixed the meat/rice mixture with the refried beans and 1 cup of cheese so that I just had to scoop a 1/2 cup of the mixture into each tortilla instead of doing each ingredient seperately and taking twice as much time. I mixed 2 instead of 1 can of cream of chicken soup with 16oz mild salsa. I poured 1 cup of the sauce on the bottom of each pan and then placed the filled tortillas. Topped with the remaining sauce and sprinkled each pan with 1/2 cup of cheese. These would have been too salsa-y without the 2nd can of soup in my opinion. They were yummy and easy and my hubby said he'd rather eat these then go to our favorite mexican restaurant!
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27 users found this review helpful
This was very good, I made several changes to make the meal much easier and quicker to prepare...
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Reviewed on jan. 15, 2007 by
annette
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annette
jan. 15, 2007
Quick and easy to make. Instead of cooking my rice before hand, when the recipe said to stir in rice, I added uncooked rice and water and let it simmer for 20 minutes so the rice would absorb some of the seasonings. Tasted great! My husband said it's definitely something he wants me to make again.
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26 users found this review helpful
Quick and easy to make. Instead of cooking my rice before hand, when the recipe said to stir...
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Reviewed on may 22, 2007 by
MOONPIE67
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MOONPIE67
may 22, 2007
I'm giving it 4 stars because it was good and easy. It could be jazzed up a little with 3 easy steps: 1. Cook meat with a small onion and a little garlic. 2. Use Lipton package of rice for ease and flavor...either Spanish or Mexican. 3. Double the salsa/soup combo to make it more saucy. I used chicken/mushroom soup. These changes make it 5-star GREAT!
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13 users found this review helpful
I'm giving it 4 stars because it was good and easy. It could be jazzed up a little with 3 easy...
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Reviewed on apr. 4, 2007 by
CariMel
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CariMel
apr. 4, 2007
We made this with only one change. Instead of using the salsa mixed with cream of chicken, we used 2 cans of red enchilada sauce. It was really simple to put together and was something everyone could enjoy. Next time I will use more rice and try it with chicken.
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8 users found this review helpful
We made this with only one change. Instead of using the salsa mixed with cream of chicken, we...
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Reviewed on feb. 12, 2007 by
ROBINBRADY
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ROBINBRADY
feb. 12, 2007
This was very good. I made several changes to the recipe only because I didn't have all the same ingredients. I layered instead of rolling and this simplified the preparation and serving. I used one very large pan and spread the entire can of refried beans on the bottom layer of tortillas. Then sprinkled chopped onions, next the meat/rice and finally the cheese. For the sauce, I didn't have salsa so I combined one can of soup with a can of diced tomatoes and about 1/4 cup of taco sauce. Spread over the top layer of tortillas, sprinkled with more chopped onion and finished with shredded cheese. It stayed together well when I cut it to lift onto the plate and was delicious. Just add tortilla chips and guacamole salad for a complete meal.
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7 users found this review helpful
This was very good. I made several changes to the recipe only because I didn't have all the...
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Reviewed on jan. 7, 2007 by D. Robinson
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D. Robinson
jan. 7, 2007
My daughter and I made these for the rest of the family, and it was a HUGE success! The only thing we did differently was to cook the hamburger with chopped onions and a chopped clove of garlic.
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7 users found this review helpful
My daughter and I made these for the rest of the family, and it was a HUGE success! The only...
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Reviewed on feb. 1, 2007 by
Megh
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Megh
feb. 1, 2007
My husband and I loved these. It makes a large batch. I used Lipton MeXican rice instead of white. I also topped them with sour cream and guacamole. YUM.
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5 users found this review helpful
My husband and I loved these. It makes a large batch. I used Lipton MeXican rice instead of...
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Reviewed on sep. 28, 2007 by
OTTOS2
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OTTOS2
sep. 28, 2007
This is definitely not a traditional enchilada recipe. I garnished them with sliced black olives after removing them from the oven. Although they looked perfect, the flavors were a little odd. Being able to taste chicken soup totally separate from the salsa was unappealing. The leftovers the next day were amazingly better. Very good the next day. Maybe I will just make these and freeze them for later use--just so the flavors have time to blend together.
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4 users found this review helpful
This is definitely not a traditional enchilada recipe. I garnished them with sliced black...
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Reviewed on feb. 12, 2007 by
Nicole M.
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Nicole M.
feb. 12, 2007
Oh my goodness - these were SO good! I have tried a LOT of enchilada recipes, and this is definitely my favorite. I didn't have any cream of chicken soup, so used crm of mushroom instead. Fantastic! Will be making this a LOT.
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4 users found this review helpful
Oh my goodness - these were SO good! I have tried a LOT of enchilada recipes, and this is...
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Reviewed on apr. 4, 2007 by
WYU001
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WYU001
apr. 4, 2007
These very very good and easy to make. My family doesn't like beans that much so I ended up adding a little bit more of the beef mixture into each tortilla. I ended up only using about 14 tortillas. Next time I will probably make more sauce or use some red enchilada sauce also since we like them a bit more saucy
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3 users found this review helpful
These very very good and easy to make. My family doesn't like beans that much so I ended up...
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