Cheddar Beef Enchiladas

These enchiladas are sure to satisfy the picky eaters in your house.


6 servings


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


Preheat oven to 350°F (177°C). Spray two 13 x 9 x 2-inch baking dish with cooking spray.

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 prepared baking dishes.

Combine salsa and soup; pour down the center of enchiladas. Sprinkle with remaining cheese.

Bake one casserole, uncovered, for 20 to 25 minutes or until heated through and cheese is melted. Cover and freeze remaining casserole for up to 3 months.*

Estimated Time

Preparation Time: 30 minutes
Cook Time: 20 minutes

Additional Information

* To use frozen casserole: Thaw in the refrigerator overnight. Cover and bake at 350°F (177°C) for 30 minutes. Uncover; bake 5 to 10 minutes longer or until heated through and cheese is melted

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