Tuesday, September 2, 2008

Beef Enchiladas

I could seriously make some type of Mexican meal every night of the week. I had some ground beef in the freezer and decided to make some beef enchiladas. I found this recipe online and while it's not authentic by any means, it's quite yummy!! I added a little bit of garlic and onion to the ground beef while it was cooking, and I used fresh salsa instead of salsa in the jar. I would definitely make these again!

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 soup, undiluted

In a large skillet, cook beef (and onion and garlic) 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 uncovered, at 350 degrees Fahrenheit for 20-25 minutes or until heated through and cheese is melted.

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