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Cheddar Beef Enchiladas

1 pound ground beef
1 envelope taco seasoning
1 cup water
2 cups cooked rice
1 can (16 ounces) refried beans
2 cups (8 ounces) shredded cheddar cheese, divided
10 to 12 flour tortillas (8 inches), warmed
1 jar (16 ounces) salsa
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted

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

Printed from tasteofhome.com Sep 8, 2008

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Cheddar Beef Enchiladas cont.

until liquid is evaporated. Spread about 2 tablespoons of refried
beans, 1/4 cup beef mixture and 1 tablespoon cheese down the center
of each tortilla; roll up. Place seam side down in two greased 13-in.
x 9-in. 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 heated through and cheese is melted.

Yield: 2 casseroles (5-6 enchiladas each).