1 pound ground beef

1 envelope taco seasoning

1 cup water

2 cups cooked rice

1 can (16 ounces) refried beans

2 cups shredded cheddar cheese, divided

10 to 12 flour tortillas (8 inches), warmed

1 jar (16 ounces) salsa

1 can 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 until liquid is evaporated.

Spread about 2 tablespoons of refried beans, 1⁄4 cup of the beef mixture and 1 tablespoon cheese down the center of each tortilla; roll up. Place seam-side down in two greased 13x9x2-inch baking dishes.

Combine salsa and soup; pour down the center of the enchiladas. Sprinkle with remaining cheese. Bake one casserole, uncovered, at 350 F for 20 to 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 to 10 minutes longer, or until heated through and cheese is melted. 

 

Yield: 2 casseroles (5 to 6 enchiladas each)