It's from Taste of Home Magazine
Enchilada Casserole
One pound extra lean ground beef
1 envelope taco seasoning
1 cup water
2 cups cooked rice
1 can refried beans
One small can green chiles (optional)
2 cups Kraft Tex Mex shredded Cheese
12 tortillas (I like whole wheat or flax)
1 jar salsa
1 can Campbell's Cream of Chicken Soup, undiluted
Brown ground beef over medium heat until cooked through and no longer pink. Stir in taco seasoning and water. Bring to a boil, reduce heat, and simmer uncovered for five minutes. Stir in rice. Cook and stir until liquid is evaporated.
Spread about 2 tbsp refried beans, 1/4 cup beef mixture, and one tbsp cheese down the centre of each toriall, roll up. Place seam side down in two lasagna pans that have been sprayed with PAM.
Combine salsa and soup; pour down the centre of the enchiladas.
This will make two casseroles.
Bake uncovered at 350 for 25 minutes - or until heated through and cheese is melted.
Or cover and freeze for up to 3 months.
To use frozen casserole: Thaw in fridge overnight. Cover and bake at 350 for 30 minutes. Uncover and bake ten minutes longer or until heated through ansd cheese is melted.
9 comments:
I love this, sooo easy! Thanks! i really love your recipes, are they all your pics?
Oh, and gotta love Taste of Home, huh?
This looks SO good! We're having friends over for the superbowl and I've been trying to think of what to make. This may be the ticket!
Looks GREAT! I would just do one thing different: after I brown ground beef I ALWAYS put it in a colander over a pie plate to drain all the fat off. Then you can retuen it to the pan and proceed. Just my way to do ground beef.....Thanks for the recipe, looks like a keeper to me! The super bowl idea is good, may have to do that too!
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Yum! I can never get enough enchiladas. I'll have to give your recipe a try next time I make these!
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MMMMMMMMM,...I only tasted Enchillada once in my life but that's going to change now!!
Thanks for sharing!!
Greetings from Brussels, Belgium!
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