Cheddar Beef Enchiladas
Servings:
6
Ready In:
45 minutes
Prep Time:
15 minutes
Cook Time:
30 minutes
Wait Time:
0 minutes
Spiciness:
1/5

Ingredients

  • 1 (pound) ground beef
  • 1 (0.75 ounce package) taco seasoning mix
  • 1 (cup) water
  • 2 (cup) cooked rice
  • 1 (15 1/2 ounce can) refried beans
  • 2 (cup) shredded Cheddar cheese, divided
  • 10 (8 inch) flour tortillas
  • 1 (16.0 ounce jar) jar salsa

Directions

  1. 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.
  2. Pour salsa 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.

Nutrition Information

This nutrition information is an estimate only. We use software to calculate the nutritional analysis from the individual ingredients in each recipe. While we do our best to ensure accuracy, we make no representation or warranty regarding the information, and there can be no assurance that any of the information contained therein has not been, or will not be changed or altered.

amount per serving
Calories
617
Total Fat
32g
Saturated Fat
14g
Cholesterol
107mg
Sodium
1390mg
Carbohydrate
45g
Dietary Fiber
3g
Sugars
2g
Protein
35g
Vitamin A
8%
Vitamin C
0%
Calcium
37%
Iron
27%
Potassium
350mg

Comments

  • Kathleen
    Kathleen 33652

    Yummy, and it makes a double batch!

    almost 4 years ago
  • Elizabeth (Community Guide)
    Elizabeth (Community Guide) 3066

    yes, I did love the double batch..wouldn't call them enchiladas, but would call them very yummy!

    over 3 years ago
  • Traci
    Traci 118883

    Family raved about it. I used spicy refried beans and medium salsa. :-)

    over 3 years ago
  • Mrs. Powell
    Mrs. Powell 109116

    This was really good. I was surprised at how it came out. There was a lot leftover. Definitely a good quick meal!

    about 3 years ago
  • Elizabeth
    Elizabeth 32461

    We used meatless soy crumbles instead of beef and it was delicious!

    about 3 years ago
  • 263053

    How long do you cook the frozen casserole for when you need it?

    about 3 years ago
  • Tara
    Tara 161545

    A huge hit with the toddler crowd! Not too spicy but still very flavorful.

    about 3 years ago
  • Anonymous
    Anonymous 262560

    The cheddar beef enchilades were very good. I was even able to get my two year old to eat the tomatos. But I think next time I make this recipe it will need to spiced up a little by adding some Hatchers Green chilis.

    about 3 years ago
  • Anonymous
    Anonymous 262560

    The cheddar beef enchilades were very good. I was even able to get my two year old to eat the tomatos. But I think next time I make this recipe it will need to spiced up a little by adding some Hatchers Green chilis.

    about 3 years ago
  • Kristina
    Kristina 68650

    I was also curious how to cook the frozen casserole. Found this on allrecipes.com: To use frozen casserole: Thaw in the refrigerator overnight. Cover and bake at 350 degrees F for 30 minutes. Uncover; bake 5-10 minutes longer or until heated through and cheese is melted.

    about 3 years ago
  • Chef Leslie (Food on the Table)
    Chef Leslie (Food on the Table) 141524

    To bake the frozen casserole you can also place it in the oven frozen at 350 degrees, keep it covered so it doesn't brown too much on top and bake for an hour. Uncover the last 5-10 minutes and continue cooking until heated through.

    about 3 years ago
  • Anonymous
    Anonymous 162182

    do you use really large tortillas? usually when i make enchiladas it takes me about a dozen at least to fill 1 13x9 pan... hard time envisioning how 10 tortillas will make 2 whole pans...

    about 3 years ago
  • Chef Leslie (Food on the Table)
    Chef Leslie (Food on the Table) 141524

    If you use the larger tortillas, add more filling to have bigger enchiladas. I prefer to use smaller tortillas and make more enchiladas. The 6-8" size works best.

    about 3 years ago
  • Anonymous
    Anonymous 162182

    ok thank you so it's exactly like mine i make already just use salsa instead of enchilada sauce.i have tried that before and it really was great. definitely going to try again.

    about 3 years ago
  • Chef Leslie (Food on the Table)
    Chef Leslie (Food on the Table) 141524

    Glad to hear it. Never hesitate to ask questions! That's what we're here for.

    about 3 years ago
  • Krista
    Krista 29358

    Looking forward to trying it for dinner tomorrow. Going to put some potato chunks

    about 3 years ago
  • Shelly
    Shelly 146195

    really easy, pretty quick

    about 3 years ago
  • Shelly
    Shelly 146195

    really easy, pretty quick

    about 3 years ago
  • Shelly
    Shelly 146195

    really easy, pretty quick

    about 3 years ago
  • Anonymous
    Anonymous 557088

    Very good. I added red enchilada sauce to it.

    almost 3 years ago
  • Anonymous
    Anonymous 574196

    My family loved this recipe. Made enough for leftovers for my husband to take in for lunch.

    almost 3 years ago
  • Anonymous
    Anonymous 167232

    A family favorite. Yummy.

    almost 3 years ago
  • Chef Leslie (Food on the Table)
    Chef Leslie (Food on the Table) 141524

    When I make enchiladas, I ALWAYS make extra just so I'll HAVE leftovers! And there's something about Mexican food that just tastes better the next day.

    almost 3 years ago
  • Chad
    Chad 13585

    I know I'm new to cooking, but this took a bit over an hour for me to cook, going from starting to brown the meat to actually taking it out of the oven. It turned out great, I used fire-roasted red pepper salsa, and I only used half the pan of beef/rice mixture, so I can make something else with it, I guess.

    almost 3 years ago
  • Chef Leslie (Food on the Table)
    Chef Leslie (Food on the Table) 141524

    Chad, you can freeze the filling if you have leftovers...I tend to overstuff my enchiladas because I want more of the filling and less tortilla in each bite. You could also use the extra on nachos or in quesadillas. You may freeze any leftover meat filling you have (either inside tortillas already wrapped into enchiladas or just by itself in a freezer bag. If you freeze it, be sure to expel any extra air inside the bag so it doesn't get freezer burn.) You will find that the more you cook, the faster and more efficient you'll work in the kitchen. Fire-roasted red pepper salsa is a great addition! Good job. Let us know if you ever need help with a recipe or technique. Chef Heather and I are both here to answer your questions. It's like having your own personal chef to talk you through it!

    almost 3 years ago
  • Chef Leslie (Food on the Table)
    Chef Leslie (Food on the Table) 141524

    @Chad, I also reviewed the recipe and 10 minutes for prep is really not long enough so I edited the recipe to reflect an extra 5 minutes for rolling the enchiladas.

    almost 3 years ago
  • Mark
    Mark 610230

    Made this for the family and they loved it! Will be making these again. I may try using the chicken from another recipe instead of beef to see how chicken turns out...

    almost 3 years ago
  • Chef Leslie (Food on the Table)
    Chef Leslie (Food on the Table) 141524

    Good idea, Mark! Let me know how it turns out.

    almost 3 years ago
  • Nicole
    Nicole 695487

    trying these tonight they were simple to make in the oven right now so hope they are good :)

    almost 3 years ago
  • Rebecca
    Rebecca 479260

    My whole family loved this. I used medium salsa; had to add another 1/2 cup water; very simple!

    almost 3 years ago
  • Roseann
    Roseann 131404

    Made these last night, good, but I think I would cover the pan for the 20-25 minutes, then take off and cook till cheese on top totally melts, tortillas were a little hard

    almost 3 years ago
  • Anonymous
    Anonymous 750612

    these were excellent; easy to make and very filling!

    almost 3 years ago
  • Renee
    Renee 706366

    My family loved this! We don't like rice in our Mexican dishes so I left that out. In doing so it made a total of 9 enchiladas and lowered the calorie count to 456 per enchilada. Topped with a dollop of sour cream and shredded green leaf lettuce made for an easy and complete dinner which everyone agreed can be repeated in the future!

    almost 3 years ago
  • Jennifer
    Jennifer 697749

    family loved them

    almost 3 years ago
  • Jennifer
    Jennifer 697749

    family loved them

    almost 3 years ago
  • Jennifer
    Jennifer 697749

    family loved them

    almost 3 years ago
  • Debbie
    Debbie 776254

    Excellent and super easy!!!

    almost 3 years ago
  • Debbie
    Debbie 776254

    Excellent and super easy!!!

    almost 3 years ago
  • Allison
    Allison 874158

    Absolutely delicious!

    The only change we made was using enchilada sauce instead of salsa. The recipe makes a TON and we loved it.

    almost 3 years ago
  • Melissa
    Melissa 685167

    Easy to make and very good.

    over 2 years ago
  • Melissa
    Melissa 685167

    Easy to make and very good.

    over 2 years ago
  • Melissa
    Melissa 685167

    Easy to make and very good.

    over 2 years ago
  • Melissa
    Melissa 685167

    Easy to make and very good.

    over 2 years ago
  • Melissa
    Melissa 685167

    Easy to make and very good.

    over 2 years ago
  • Melissa
    Melissa 685167

    Easy to make and very good.

    over 2 years ago
  • Melissa
    Melissa 685167

    Easy to make and very good.

    over 2 years ago
  • Melissa
    Melissa 685167

    Easy to make and very good.

    over 2 years ago
  • Melissa
    Melissa 685167

    Easy to make and very good.

    over 2 years ago
  • Anonymous
    Anonymous 671309

    Enchiladas are typically made with corn tortillas...flour tortillas tend to get soggy and mushy. Try it...I'm from San Antonio Texas...the Tex-Mex capitol of the world! Try it...u won't be disappointed. Make sure to wrap the corn tortillas in a very damp paper towel and heat them up in the micro before adding filling and trying to roll. They tend to break when you pull them straight out of the package. The moisture and heat from microwaving makes them soft and pliable so the don't break. Keep the tortillas warm in the paper towel till you're ready to use.

    over 2 years ago
  • Tracy
    Tracy 686998

    It was good but I might cut back the 1/2 the rice called for in the recipe.

    over 2 years ago
  • Rebecca
    Rebecca 1014035

    Easy and delicious!

    over 2 years ago
  • Lauren
    Lauren 16929

    Took a lot of prep work, but very tasty!

    over 2 years ago
  • Mariette
    Mariette 1177482

    Really good, and I liked that I now have an extra meal!

    over 2 years ago
  • Anonymous
    Anonymous 978061

    How do I print out the recipe? I don't see a print option....

    over 2 years ago
  • Chef Leslie (Food on the Table)
    Chef Leslie (Food on the Table) 141524

    Once you’ve created your meal plan and generated your grocery list, click on Print Your Grocery List. You’ll then have the option to print your recipes and grocery list, email your grocery list or have it sent to your phone.

    over 2 years ago
  • Anonymous
    Anonymous 978061

    Thank you!! :)

    over 2 years ago
  • Jodi
    Jodi 864924

    I made this for lunch and then froze the rest for a later time. I added green pepper and black olives. These were delicious and we will definitely make this recipe again.

    over 2 years ago
  • Jill
    Jill 1089833

    OK

    over 2 years ago
  • Monique
    Monique 1534668

    has anyone tried it with corn tortillas? they have so much less sodium than flour, just wondering if it still works.

    over 2 years ago
  • Kimberly
    Kimberly 813140

    I have been raised in Austin, Texas and I would definitely use Corn Tortillas for this recipe. Flour are good for Green Chili Cheese Chicken Enchiladas. I haven't made this yet because of the sodium count, but with corn tortillas that would reduce the sodium.

    over 2 years ago
  • Kimberly
    Kimberly 813140

    My best favorite cooking/money saving secret! I'm single, no boyfriend and love to cook! The Foodsaver is the the BEST investment EVER! The best $100 I ever spent. I got mine at Costco years ago and it came with an additional box of bags. Lesson learned when I bought a 10 pound bag of carrots for my horse...you can't food save them raw because of the gas. My horse got lots of carrots that week!

    over 2 years ago
  • Anonymous
    Anonymous 671309

    #Monique, I would say it is a sin not to use corn tortillas on this one. I'm from San Antonio...I know a thing or 2 about enchiladas. Besides the flour tortillas, this is a great recipe!

    over 2 years ago
  • Anonymous
    Anonymous 1532897

    ours are in the oven right now. my son tried the rice meat mixture and declared it "yummy"

    over 2 years ago
  • Sara
    Sara 1542358

    this was amazing!

    over 2 years ago
  • 1600350

    Makes enough for 2 meals! Used retried beans with green chiles in them and it gave it a little kick! YUM

    about 2 years ago
  • Carol
    Carol 37509

    It was a little basic and a little bland. I think next time will use enchilada sauce and add in some fresh veggies (i.e., green onions, tomoatoes) and use some green chilies and cream cheese on the inside of the enchilada.

    about 2 years ago
  • Carol
    Carol 37509

    It was a little basic and a little bland. I think next time will use enchilada sauce and add in some fresh veggies (i.e., green onions, tomoatoes) and use some green chilies and cream cheese on the inside of the enchilada.

    about 2 years ago
  • Anonymous
    Anonymous 1732412

    This was a very good dish. I mixed the refried beans & half the rice with the seasoned beef and then rolled the enchiladas. Simple, easy weeknight meal :)

    almost 2 years ago
  • Eva
    Eva 1629424

    So easy and yummy! My kids liked it, it froze well, I moved amounts around based on what I had handy and it still came out great. That's my kind of recipe!

    almost 2 years ago
  • Whitney
    Whitney 1672948

    Easy and the kids loved them!!!

    almost 2 years ago
  • Anonymous
    Anonymous 1692088

    My family loves this meal.

    almost 2 years ago
  • Anonymous
    Anonymous 1734778

    Family loved this recipe and it was extremely easy to prepare. Will definitely fix again.

    almost 2 years ago
  • Anonymous
    Anonymous 1830324

    Mix beans n salsa top worth enchilada sauce

    over 1 year ago
  • Krista
    Krista 1663477

    I have made these several times now and my family loves them!

    over 1 year ago
  • Anonymous
    Anonymous 1954882

    yummy

    over 1 year ago
  • Anonymous
    Anonymous 1954882

    yummy

    over 1 year ago
  • Brent
    Brent 1994357

    great

    over 1 year ago
  • Kristy Alley
    Kristy Alley 21313

    Enchiladas are made with corn tortillas, not flour.

    over 1 year ago
  • Anonymous
    Anonymous 452338

    Anonymous

    over 1 year ago
  • Valene
    Valene 1909812

    Substituted real enchilada sauce instead of salsa. Delish!

    about 1 year ago
  • Scott
    Scott 2090133

    Tasted very good.

    about 1 year ago
  • Anonymous
    Anonymous 1614316

    These are awesome and freeze wonderfully! You get 2 meals out if the prep time . Family loves them!

    about 1 year ago
  • Erika
    Erika 2155631

    Very good and filling! I used sirloin and venison for the meat!

    about 1 year ago
  • Anonymous
    Anonymous 2150147

    Yum!

    about 1 year ago
  • Anonymous
    Anonymous 2158433

    Pretty basic tastes. Left overs were better.

    about 1 year ago
  • April
    April 2196812

    Awesome!

    11 months ago
  • Anonymous
    Anonymous 2015116

    Recipe does not look like photo. There's no sauce. Would have added enchilada sauce if I had it.

    11 months ago
  • Anonymous
    Anonymous 2180697

    Used enchilada sauce over jar salsa. Will definitely make this again.

    10 months ago
  • Anonymous
    Anonymous 2218541

    I am going to cut back on rice and add more beef. But easy to make and filling!

    10 months ago
  • Anonymous
    Anonymous 2088374

    This is awesome! Plus it holds up well in the freezer so make a few extra for later.

    10 months ago
  • Nicole
    Nicole 2254810

    Will do enchilada sauce next time along with baking a little less, as they became a bit crispier than I would have liked. All in all pretty yummy.

    10 months ago
  • Victoria
    Victoria 1292434

    rather bland, and enchiladas do better with corn tortillas, but it was good.

    9 months ago
  • Anonymous
    Anonymous 2326795

    OMG so good !

    6 months ago