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.