Betty demonstrates how to make Ground Beef and Cheese Enchiladas. This work-saving recipe allows you to make two casseroles, one for baking immediately and one to be frozen for later use.
|Lean ground beef||1 Pound|
|Taco seasoning mix||1 1/4 Ounce (1 envelope or use taco seasoning mix from Betty’s Kitchen|
|Water||1 Cup (16 tbs)|
|Cooked rice||2 Cup (32 tbs)|
|Refried beans||16 Ounce|
|Shredded cheddar cheese||2 Cup (32 tbs) , divided|
|Flour tortillas||12 Large|
|Cooking oil spray||3 Dash|
|Tomato salsa||16 Ounce , undrained|
|Cream soup||10 1/2 Ounce (mushroom, chicken, or celery)|
In a large skillet, brown ground beef over medium heat. Drain.
Stir in taco seasoning and water. Bring to a boil.
Reduce heat to low and simmer until meat is done, about 5 minutes. There should be no pink showing in the cooked ground beef.)
Stir in rice. Cook and stir until liquid is evaporated.
Spread 2 tablespoons of refried beans, ¼ cup of the ground beef mixture, and 1 tablespoon shredded Cheddar cheese down the center of each tortilla.
Roll up, placing seam-side down, in two13-inch by 9-inch by 2-inch baking dishes that have been sprayed with cooking oil spray.
In a small bowl, combine cream soup and tomato salsa.
Pour soup/salsa mixture down the center of the enchiladas. Sprinkle with the remaining shredded Cheddar cheese.
Bake one casserole at 350 degrees (F) for 20 to 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 degrees (F) for 30 minutes. Uncover and bake 5 to 10 minutes longer, or until heated through and cheese is melted.