Cheddar Beef Enchiladas

Cheddar Beef Enchiladas

1 lb ground beef
1 envelope taco seasoning
1 cup water
2 cups cooked rice
1 can refried beans (16 oz)
2 cups (8 oz) shredded cheddar cheese, divided
10-12 flour tortillas, warmed
1 jar (16 oz) salsa
1 can cream of chicken soup, undiluted

1.  In a large skillet, cook beef over medium heat until no longer pink; drain.  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.

2.  Spread about 2 Tbsp of refried beans, 1/4 cup beet mixture and 1 Tbsp cheese down the center of each tortilla; roll up.  Place seam side down into two greased 13 x 9 baking dishes.

3.  Combine salsa and soup; pour down the center of enchiladas.  Sprinkle with remaining cheese.  Bake one casserole uncovered at 350 for 20-25 minutes.  Cover and freeze remaining casserole for up to 3 months.

4.  To use frozen casserole: thaw in the refrigerator overnight.  Remove from the refrigerator 30 minutes before baking.  Cover and bake at 350 for 30 minutes.  Uncover and bake 5-10 minutes longer or until heated through.