Ingredients

• 1 pound ground beef
• 1 packet taco seasoning
• 1 cup water
• 2 cups cooked rice
• 1 16 oz can refried beans
• 2 cups shredded cheddar cheese, divided
• 12 8” flour tortillas, warmed
• 1 jar El Patio Original or Hot salsa (depending on spice preference)
• 1 10-3/4oz can condensed cream of chicken soup

Directions

1. In a large skillet, cook beef over medium heat until no longer pink; 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.
2. Spread about 2 tablespoons refried beans, 1/4 cup beef mixture and 1 tablespoon cheese down the center of each tortilla; roll up. Place seam side down in 2 greased 13x9-in. baking dishes.
3. Combine salsa and soup; pour down the center of enchiladas. Sprinkle with remaining cheese.
4. Bake 1 casserole, uncovered, at 350° for 20-25 minutes or until heated through and cheese is melted. Cover and freeze remaining casserole for up to 3 months.
5. To use frozen casserole: Thaw in the refrigerator overnight. Cover and bake at 350° for 30 minutes. Uncover; bake 5-10 minutes longer or until heated through and cheese is melted.

Original recipe