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Cheddar Beef Enchiladas
by M. Mueller
serves: 6
  Simple, delicious double recipe - make one now and freeze one for later.
Ingredients:
  1 lb.   ground beef
  1 (1.25 oz.) pkg.   taco seasoning
  1 c.   water
  2 c.   rice, cooked
  1 (16 oz.) can   refried beans
  2 c.   shredded cheddar cheese, divided
  10 (8 in.)   flour tortillas
  1 (16 oz.) jar   salsa
  1 (10.5 oz.) can   condensed cream of chicken soup, undiluted
Directions:
  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 and simmer, uncovered, for 5 min.

Stir in rice. Cook and stir until liquid is evaporated.

Spread about 2 T. of refried beans, ¼ c. beef mixture, and 1 T. cheese down the center of each tortilla. Roll up and place seam side down in two greased 13x9x2 baking dishes (one to bake and one to freeze).

Combine salsa and soup; pour down the center of enchiladas. Sprinkle with remaining cheese.

Bake one casserole, uncovered, at 350° for 20-25 min. or until heated through and cheese is melted. Cover and freeze remaining casserole for up to 3 months.