Cheddar Beef Enchiladas

From the kitchen of: Taste of Home
Serves:6-8
Rating: **

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

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 water is evaporated.

Spread 2 TBS refried beans, 1/4 cup of beef and 1 TBS cheese down center of each tortilla. Roll up and place seam down in two 9x13 pans.

Combine salsa and soup and pour down the center of all tortillas. Sprinkle remaining cheese on top.

Bake one casserole at 350 for 20-25 minutes or until heated through and cheese is melted.

Can be frozen:

Place uncooked casserole dish covered in freezer for up to 3 months.

To cook frozen:
Thaw in fridge overnight. Cover and bake at 350 for 30 minutes. Uncover and bake 5-10 more minutes or until cheese is melted on top.