Cheddar Beef Enchiladas

This cook book is amazing! My brother-in-law and sister-in-law are in town so we had a family gathering. When my other sister-in-law called and wanted to know if I wanted to cook the entree the only question that came to mind was "What recipe from Freezer Pleasers should I use???" I went with enchiladas because that's always a people-pleaser. The recipe I used was double-portions. It was enough to serve 16 people. So you might want to cut the ingredients in half if you make this yourself. I made enough enchiladas to fill two casserole dishes. One I brought over for dinner and the other I can keep in the freezer for the next 2 months. Which will be a huge time-saver in the near future. (The book is all about how to do this!)

Ingredients:

• 2 lb. ground beef
• 16 12 inch wheat tortillas
• 1/2 cup of water
• 1 packet of taco seasoning
• 1 large can of corn
• 1 large can of diced tomatoes (with green chiles)
• 1 large can of fat free refried beans
• 1 box of instant brown rice
• 1 can of low fat cream of chicken soup
• 2 - 3 cans of reduced fat shredded cheddar/mexican cheese

Directions:

1. In a large skillet,  brown the ground beef
2. Meanwhile, in a small pot, boil water & add 3 - 4 cups of brown rice to cook

3. Stir in water & taco seasoning to ground beef

4. Add corn, undrained

5. Add half of diced tomatoes, undrained

6. Simmer on low heat for 5 to 10 minutes or until liquid is evaporated

7. Meanwhile, spread 1 to 2 tbsp of refried beans on each tortilla

8. Put about 1/4 cup of rice on each tortilla

9. Add 1/3 cup of shredded cheese on each tortilla

10. Top with about 1/2 cup of beef mixture

11. Wrap up each tortilla and place in 13 x 9 casserole dish

12. Meanwhile, mix other half of diced tomatoes with cream of chicken soup 

13. Pour over tortillas in casserole dish

14. In a preheated 350 degree oven bake casserole for 20 to 25 minutes.

  

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