Cheddar Beef Enchiladas

Here is another recipe that I have made for years, and it is nice to prepare if you freezer cook with a friend. It makes two 13″ x 9″ pans, so it is enough for two families! Or you can do what I did: Make both pans and use one for dinner right away and freeze the other for later! Below is what the enchiladas look like before cooking them. I forgot to take a picture of them after they were cooked–I think life got a little busy!

101_7472-2

I put the original recipe below–but I did change it a little, as I do quite often with recipes! I am not big into “spicy”, and my children definitely are not yet lovers of spicy food. So I included my notes of what I did in italics.

Cheddar Beef Enchiladas

Ingredients:

  • 1 pound ground beef
  • 1 envelope taco seasoning
  • 1 cup water
  • 2 cups cooked rice
  • 1 can (16 ounces) refried beans
  • 2 cups (8 ounces) shredded cheddar cheese, divided
  • 10 to 12 flour tortillas (8 inches), warmed
  • 1 jar (16 ounces) salsa
  • 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted

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. (This mixture was a little too spicy for my taste–my children and I have mild taste buds, so I added more rice to the mixture. This also allowed me to squeeze one more enchilada in each pan, which is helpful in our seven-person household!)

    Meat and rice mixture

    Meat and rice mixture

  • 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. (Since I had more enchiladas than the recipe called for, I did have to open another can of refried beans.)
Enchilada ready to roll up!
Enchilada ready to roll up!
The two pans of enchiladas all prepared--Now just the sauce and cheese has to go on top.
The two pans of enchiladas all prepared–Now just the sauce and cheese has to go on top.
  • 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. Yield: 2 casseroles (5-6 enchiladas each).

This was originally published in Quick Cooking magazine.

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