Cheddar Beef Enchiladas
Prep time: 30 minutes
Cook time: 25 minutes
1 lb Ground Beef
1 Envelope Taco Seasoning
1 Cup Water
2 Cups Cooked Rice
1 Can (16 oz.) Re-fried Beans
2 Cups Shredded Cheddar Cheese, Divided
10-12 Flour Tortillas
1 Jar (16 oz.) Salsa
1 Can (10 ¾ oz.) Condensed Cream of Chicken Soup
In a large skillet brown meat. 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 beans, beef mixture and cheese in each tortilla, roll up. Place in greased backing dish.
Combine salsa and soup, pour down center of rolled enchiladas, sprinkle with Cheese. Bake uncovered at 350ºF for 20-25 minutes.
Tips: Make a homemade enchilada sauce for a different flavor. You can also add black beans to make the recipe go further.
1 1/2 lb ground beef, turkey, or Italian sausage (or mixture)
1 jar Spaghetti Sauce
Basil and parsley to taste
Cooked Lasagna Noodles (1/2 box)
Cheeses (Italian, Mozzarella, Provolone or Cheddar or mixture)
1/2 cup grated Parmesan
2 Tbl dried parsley
3 cups cottage cheese
salt to taste
Brown meat, mix with spaghetti sauce, basil and parsley. Spread sauce on bottom of 9×13 pan. Layer Lasagna noodles, then cottage cheese filling, then meat sauce, then cheese. Repeat for 3-4 layers. Top with Paremesan or other cheeses. Bake at 350 covered for 40 minutes then uncover for 20-40 minutes until hot and bubbly.
Prep time: 5 minutes
Cook time: 30 minutes
1 lb Ground Beef
1 pkg Taco Seasoning Mix
1 Can (10 oz.) Refrigerated biscuits
½ Cup Cheddar Cheese (shredded)
Heat oven to 400ºF. Cook meat with seasoning. Press Biscuits onto bottoms and up sides of 10 muffin cups; fill with meat. Bake 15 minutes. Sprinkle with Cheese, bake 2-3 minutes or until cheese is melted.
Tips: Use homemade biscuits, extra dough can be frozen or used for breakfast.