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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:
This recipe has been rated 225 times with an average star rating of 4.6
Read Reviews (181)
PREP TIME  30 Min
COOK TIME  20 Min
READY IN  50 Min

SERVINGS

 (Help)
    
Servings
 

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

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. 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.
  2. 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

The reviewer gave this recipe 4 stars. This recipe averages a 4.58 star rating.
Reviewed on apr. 19, 2007 by SHMANESSA8 
This was very good, I made several changes to make the meal much easier and quicker to prepare... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed on jan. 15, 2007 by annette 
Quick and easy to make. Instead of cooking my rice before hand, when the recipe said to stir... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 4.58 star rating.
Reviewed on may 22, 2007 by MOONPIE67 
I'm giving it 4 stars because it was good and easy. It could be jazzed up a little with 3 easy... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed on apr. 4, 2007 by CariMel 
We made this with only one change. Instead of using the salsa mixed with cream of chicken, we... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed on feb. 12, 2007 by ROBINBRADY 
This was very good. I made several changes to the recipe only because I didn't have all the... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed on jan. 7, 2007 by D. Robinson 
My daughter and I made these for the rest of the family, and it was a HUGE success! The only... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed on feb. 1, 2007 by Megh 
My husband and I loved these. It makes a large batch. I used Lipton MeXican rice instead of... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 4.58 star rating.
Reviewed on sep. 28, 2007 by OTTOS2 
This is definitely not a traditional enchilada recipe. I garnished them with sliced black... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed on feb. 12, 2007 by Nicole M. 
Oh my goodness - these were SO good! I have tried a LOT of enchilada recipes, and this is... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 4.58 star rating.
Reviewed on apr. 4, 2007 by WYU001 
These very very good and easy to make. My family doesn't like beans that much so I ended up... MORE

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