Mark could not stop RAVING about these. He loved them! I (kinda) doubled the recipe. I did 1.25 pounds of beef, 3 cups cooked rice (1.5 cups dried), still just 1 package of taco seasoning, just 1 can of refried beans, and then I did 2 cans of cream of chicken soup. Then I made it casserole style where i layered a tortilla and all the other fixings together in a round 9 inch pan. (it made two pans, so I froze one!) SOOOOOOO Yummy!
- 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
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. 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.
