CHEDDAR BEEF ENCHILADAS

**We had these for dinner last night and the whole family loved them. I'm not sure exactly how long they took to prepare, but it is a fairly quick cook--no longer than 30 minutes start to finish.**

CHEDDAR BEEF ENCHILADAS
Serves: 6
posted by Sandee

INGREDIENTS:
1 lb. ground beef
1 envelope taco seasoning
1 c. water
2 c. cooked rice (I used instant brown rice)
1 cans (16 oz.) refried beans
2 c.(8 oz.) shredded cheddar cheese, divided
1 jar (16 oz.) salsa
10-12 flour tortillas (8”), warmed
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted

Directions: In a large skillet, cook the beef; til done, drain. Stir in the taco seasoning and water. Bring to a boil, reduce the heat and simmer uncovered for 5 minutes. Stir in the cooked rice. Cook and stir until the liquid is evaporated. Next add the refried beans. Stir altogether. Place the mixture in tortilla and then top with cheese. Place seam down in a baking dish. Combine salsa and soup; pour down the center of the enchiladas. Sprinkle with more cheese. Bake uncovered at 350 degrees for 20-25 minutes.