Enchiladas
1 lb. ground beef
1 package taco seasoning
1 c. water
2 c. cooked rice
1 (16 oz) can refried beans
2 c. shredded cheese, divided
10 (8 inch) flour tortillas
1 (16 oz) jar salsa
1 can cream of chicken soup
Cook beef; 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 2 Tbsp. refried beans, 1/4 c. beef mixture and 1 Tbsp. cheese down center of each tortilla; roll up. Place seam side down in greased baking dish.
Combine salsa and soup. Pour down center of enchiladas. Sprinkle with remaining cheese. Bake uncovered at 350 for 20 to 25 mminutes or until heated through and cheese is melted.
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