Cheddar Beef Enchiladas
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 21
Ingredients
1-1/2 pounds ground beef 1-1/2 (1.25 ounce) packages taco seasoning 1-1/2 cups water 3 cups cooked rice 1-1/2 (16 ounce) cans refried beans 3 cups shredded Cheddar cheese, divided 15 (8 inch) flour tortillas 1-1/2 (16 ounce) jars salsa 1-1/2 (10.75 ounce) cans condensed cream of chicken soup, undiluted
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.
Serving Size: 1 Enchilada
Number of Servings: 21
Recipe submitted by SparkPeople user MNBLUEMOOSE.
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.
Serving Size: 1 Enchilada
Number of Servings: 21
Recipe submitted by SparkPeople user MNBLUEMOOSE.
Nutritional Info Amount Per Serving
- Calories: 334.4
- Total Fat: 15.6 g
- Cholesterol: 45.9 mg
- Sodium: 820.8 mg
- Total Carbs: 31.7 g
- Dietary Fiber: 3.4 g
- Protein: 15.9 g
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