Betty's Ground Beef and Cheese Enchiladas

Betty demonstrates how to make Ground Beef and Cheese Enchiladas. This work-saving recipe allows you to make two casseroles, one for baking immediately and one to be frozen for later use.
Ground Beef and Cheese Enchiladas
1 pound lean ground beef
1 envelope taco seasoning mix (or use taco seasoning mix from Betty’s Kitchen--2 ½ tablespoons)
1 cup water
2 cups cooked rice (Boil 1 cup long grain white rice in 2 cups vegetable stock, covered, for about 14 minutes.)
16-ounce can refried beans
2 cups shredded Cheddar cheese, divided
10 to 12 large flour tortillas
cooking oil spray
16-ounce jar tomato salsa, undrained
10 ½-ounce can cream soup (mushroom, chicken, or celery)
In a large skillet, brown ground beef over medium heat. Drain. Stir in taco seasoning and water. Bring to a boil. Reduce heat to low and simmer until meat is done, about 5 minutes. There should be no pink showing in the cooked ground beef.) Stir in rice. Cook and stir until liquid is evaporated. Spread 2 tablespoons of refried beans, ¼ cup of the ground beef mixture, and 1 tablespoon shredded Cheddar cheese down the center of each tortilla. Roll up, placing seam-side down, in two 13-inch by 9-inch by 2-inch baking dishes that have been sprayed with cooking oil spray. In a small bowl, combine cream soup and tomato salsa. Pour soup/salsa mixture down the center of the enchiladas. Sprinkle with the remaining shredded Cheddar cheese. Bake one casserole at 350 degrees (F) for 20 to 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 degrees (F) for 30 minutes. Uncover and bake 5 to 10 minutes longer, or until heated through and cheese is melted. Yum! --Betty :)
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