Friday, October 9, 2009

Cheddar Beef Enchiladas

I made this the other night, and it was definitely a keeper. :-) The recipe suggests baking half of it and putting the other half in the freezer. I made the whole thing but ended up putting half of it in the fridge, so I could have froze half of it. I think they are more like burritos rather than enchiladas. Very yummy.


  • 1 pound ground beef (or turkey) (you could leave this out to make vegetarian)

  • 1 (1.25 ounce) package taco seasoning or my homemade 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

  1. In a large skillet, cook beef or turkey 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 (I spread it all over the top so the tortillas wouldn't dry out). 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.
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.

I call this a budget-friendly meal because it really makes 2 dinners, so if you divide the cost in half, it is definitely under $10 :-)

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