Easy Cheesy Beef Enchiladas

• 1 lb. extra lean ground beef
• 1 pkg. (about 1 ounce) taco seasoning mix. I make my own with 1 tsp each: garlic powder, seasoning salt, chili powder, minced onion.
• 1 can (about 16 ounces) fat free refried beans
• 1 can (10 3/4 ounces) Campbell’s® Condensed Cheddar Cheese Soup
• 1 cup cooked regular brown rice (optional)- I left this out, but Jeremy said he’d like to try it with rice next time.
• 5-6 soft-taco sized flour tortillas (depending how large you stuff them)
• 1 jar taco bell mild sauce (or enchilada sauce)
• Reduced fat Shredded Cheddar cheese (optional). I leave this off of mine.

Directions
1. Heat the oven to 350 degrees F. Cook the beef in a 10-inch skillet over medium-high heat until well browned, stirring often to separate meat. Pour off/rinse any fat. Stir the seasonings, beans, soup (and rice, if desired) in the skillet.
2. Divide the beef mixture among the tortillas. Roll up the tortillas and place seam-side down into a 3-quart shallow baking dish. Pour the enchilada sauce over the filled tortillas (and sprinkle with the cheese, if desired).
3. Bake for 15-20 minutes or until the enchiladas are hot and bubbling.

Mine made 5 LARGE enchiladas.

Nutrition (per enchilada, without rice or shredded cheese)
Calories 315
Fat 5.5g
Sat Fat 1.5g
Cholesterol 41mg
Sodium 1200mg
Carbs 43.5mg
Fiber 7.5g
Sugars 1.5g
Protein 24g