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Beef Enchiladas Recipe

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This recipe for Beef Enchiladas, by , is from With Love From My Kitchen, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Ashleigh MacFawn

Category:
Category:

Ingredients:  
Ingredients:  
1 pound ground beef
1 envelope taco seasoning
1 cup water
2 cups cooked rice
1 can (16 ounces) refried beans
2 cups (8 ounces) shredded cheddar cheese, divided
10 to 12 flour tortillas (8 inches), warmed
1 jar (16 ounces) salsa
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted

Directions:
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. baking dishes.
Combine salsa and soup; pour down the center of enchiladas. Sprinkle with remaining cheese.
Bake one casserole, uncovered, at 350 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 for 30 minutes. Uncover; bake 5-10 minutes longer or until heated through and cheese is melted.

Number Of Servings:
Number Of Servings:
2 Pans (5-6 each pan)

 

 

 

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