Chedder Beef Enchiladas

By Mrs_imUnLawson

Ingredients

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

Preparation

Step 1

1. In a large skillet, cook beef over medium heat until no longer pink; drain.
2. Stir in taco seasoning and water. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Stir in rice.
3. Cook and stir until liquid is evaporated.
4. Spread about 2 tablespoons of refried beans, 1/4 cup beef mixture and 1 tablespoon cheese down the center of each tortilla; roll up.
5. Place seam side down in two greased 13-in. x 9-in. baking dishes.
6. Combine salsa and soup; pour down the center of enchiladas.
7. Sprinkle with remaining cheese. Bake one casserole, uncovered, at 350° for 20-25 minutes or until heated through and cheese is melted.