Beth’s Cheddar Beef Enchiladas, can freeze ahead
Quick Cooking
"I created these enchiladas to satisfy several picky eaters in our
house," explains Stacy Cizek of Conrad, Iowa. "They were an instant hit
and are now requested at least once a week. I especially like that we
can enjoy this meal twice by freezing half for a later (and busier)
day."
SERVINGS: 6
CATEGORY: Main Dish
METHOD: Baked
TIME: Prep: 30 min. Bake: 20 min.
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:
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° 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. Yield: 2 casseroles (5-6
enchiladas each).
(From Santa’s Workshop (Jan B))
Quick Cooking
"I created these enchiladas to satisfy several picky eaters in our
house," explains Stacy Cizek of Conrad, Iowa. "They were an instant hit
and are now requested at least once a week. I especially like that we
can enjoy this meal twice by freezing half for a later (and busier)
day."
SERVINGS: 6
CATEGORY: Main Dish
METHOD: Baked
TIME: Prep: 30 min. Bake: 20 min.
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:
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° 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. Yield: 2 casseroles (5-6
enchiladas each).
(From Santa’s Workshop (Jan B))
