Ingredients
1 pound ground beef1 envelope taco seasoning1 cup water2 cups cooked rice1 can (16 ounces) refried beans2 cups shredded cheddar cheese, divided12 flour tortillas (8 inches), warmed1 jar (16 ounces) salsa1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
Preparation
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 refried beans, 1/4 cup beef mixture and 1 tablespoon cheese down the center of each tortilla; roll up. Place seam side down in 2 greased 13x9-in. baking dishes.
Combine salsa and soup; pour down the center of enchiladas. Sprinkle with remaining cheese.
Bake 1 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.
