Cheesy Beef and Rice Enchiladas

Instructions

1. 1

   In a large skillet, cook the ground beef over medium heat until no longer pink, then drain. Stir in the taco seasoning and water, bring to a boil, reduce heat, and simmer for 5 minutes. Stir in the cooked rice and cook until the liquid is evaporated.

2. 2

   Spread about 2 tablespoons of refried beans, 1/4 cup of the beef mixture, and 1 tablespoon of cheese down the center of each warm tortilla, then roll up the tortillas and place them seam-side down in two greased 13x9-inch baking dishes.

3. 3

   In a bowl, combine the salsa and cream of chicken soup, then pour the mixture down the center of the enchiladas. Sprinkle the remaining cheese over the top.

4. 4

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

5. 5

   To use the frozen casserole, thaw it in the refrigerator overnight, then cover and bake at 350°F for 30 minutes. Uncover and bake for an additional 5-10 minutes, or until heated through and the cheese is melted.