Recipe of the Week: Cheddar Beef Enchiladas

One of our favorites! I made this last week while I was in Kanab with the family. It's a bit of a different take on enchiladas. You can make two and freeze one, or you can just make one casserole and save the leftover filling for tacos another night. Great either way!

Cheddar Beef Enchiladas

Ingredients:

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 (or cream of mushroom) 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 COOKED 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.

each casserole serves about 6

Enjoy!