Cheddar Beef Enchiladas – a delicious recipe with ground beef, taco, water, rice, beans, cheddar cheese. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
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.
2
Spread about 2 tablespoons refried beans, 1/4 cup beef mixture and 1 tablespoon cheese down the center of each tortilla; roll up. Place seam side down in 2 greased 13x9-in. baking dishes.
3
Combine salsa and soup; pour down the center of enchiladas. Sprinkle with remaining cheese.
4
Bake 1 casserole, uncovered, at 350u00b0 for 20-25 minutes or until heated through and cheese is melted. Cover and freeze remaining casserole for up to 3 months.
5
Thaw in the refrigerator overnight. Cover and bake at 350u00b0 for 30 minutes. Uncover; bake 5-10 minutes longer or until heated through and cheese is melted.
2232
kcal
Calories
50
g
Fat
325
g
Carbs
110
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 pound ground beef, 1 envelope taco seasoning, 1 cup water, 2 cups cooked rice, and more.
Yes, Cheddar Beef Enchiladas falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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