Cheddar Beef Enchiladas

I'm just popping in to share a delicious recipe today! I take the worst food photos, but I tried. ;)

What You Will Need:

1 # ground beef 1 envelope taco seasoning
1 cup water
2 cups cooked rice
1 can (16 oz) refried beans
2 cups (8 oz) shredded cheddar cheese
10-12 flour tortillas (8 inches)
1 jar (16 oz) salsa
1 can condensed cream of chicken soup

Prep:

Preheat oven to 350. In a large skillet, cook beef over medium heat and drain. Stir in taco seasoning and water. Bring to a boil. Reduce heat and 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 tortilla. Roll tortilla and place seam side down in two greased 13x9 baking pans (if you want a pan to cook now and a pan to freeze for later).

Combine salsa and soup; pour down center of the enchiladas. Sprinkle with remaining cheese. Bake one casserole, uncovered, at 350 for 20-25 minutes or until heated through. Cover and freeze the remaining casserole.

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. Enjoy!

You can serve it on Valentine's themed kid plates. ;) My kids have always been picky eaters but I am happy to say I think they are finally coming around. They might complain about eating refried beans and rice separately (our son especially!), but they all ate it in the enchiladas.

A dinner that no one complains about is a keeper around here!

 
I forgot Andrea is hosting a Recipe Club link up this week.  Perfect timing!  I'm linking up to share this yummy recipe. Head over to her blog for more.