In a skillet, cook beef over medium heat. Drain. Stir in taco seasoning and water. Bring to a boil. Reduce heat; simmer, uncoverd for 5 minutes. Stir in rice. Cook and stir until liquid is evaporated. Spread about 2 T of refried beans, 1/4 C beef mixture and 1 T cheese down the center of each torilla; roll up. Place seam side down in two greased 13x9 baking dishes.
Combine salsa and soup; pour down the center of enchiladas. Sprinkle with remaining cheese. Bake one casserole, uncovered at 350 for 20-25 minutes or until heated through and cheese is melted. Cover and freeze remaining casserole for up to 3 months.
To use frozen casserole: Thaw in the refrigerator overnight. Cover and bake at 350 for 30 minutes. Uncover; bake 5-10 minutes longer or until heate through and cheese is melted.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (454g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 1161 | ||
Calories from Fat: 417 (36%) | ||
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Amt Per Serving | % DV | |
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Total Fat 46.3g | 62 % | |
Saturated Fat 16.3g | 81 % | |
Monounsaturated Fat 18.5g | ||
Polyunsanturated Fat 5.1g | ||
Cholesterol 78.3mg | 24 % | |
Sodium 2182.2mg | 75 % | |
Potassium 711.1mg | 19 % | |
Total Carbohydrate 143.6g | 42 % | |
Dietary Fiber 8.3g | 33 % | |
Sugars, other 135.3g | ||
Protein 39.4g | 56 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1161
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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