Thursday, December 15, 2011

Beef Enchiladas

6 Servings / 10 min prep / 20 min cook

1 pound ground beef
1 (.75 ounce package) taco seasoning mix
1 cup water
2 cups cooked rice
1 (15.5 ounce can) refried beans
2 cups shredded cheddar cheese, divided
10 flour tortillas
1 (16 ounce) jar salsa

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. Spread about 2 tablespoons cheese down the center of each tortilla; roll up. Place seam side down in two greased 13-in. x 19 in. baking dishes.

2. Pour salsa down the center of enchiladas. Sprinkle with remaining cheese. Bake one casserole, uncovered, at 350 degrees for 20 to 25 minutes or until heated through and cheese is melted. Cover and freeze remaining casserole for up to 3 months.

Recipe from the Android app Food on the Table

My Revisions
I used black beans instead of refried beans. I layered the tortillas in casserole style instead of wrapping them individually.

This recipe was SO good and so easy! Garth and I both loved it and couldn't wait to eat the leftovers the next day. I think this recipe will definitely be going into our weekly menu planning!


Mrs EyeCanSee said...

Yum! I make chicken enchiladas all the time, but I may try this to spice things up a bit!

The Rest is Still Unwritten said...

I always do enchilada casserole because it's way easier than rolling individually!