Cheddar Beef Enchiladas

1 pound ground beef
1 envelope taco seasoning
1 cup water
2 cups cooked rice
1 (16 ounce) can refried beans
2 cups shredded cheese
12 flour tortillas
1 (16 ounce) jar salsa
1 can condensed cream of chicken soup

Cook beef over medium heat until no longer pink; drain. Stir in taco seasonings and water. Bring to a boil. Reduce heat; simmer, uncovered for 5 minutes. Add rice, cook and stir until liquid is evaporated.

Spread about 2 tablespoons of refried beans, ¼ cup beef mixture, and 1 tablespoon cheese down the center of each tortilla; roll up. Place seam side down in greased 9x13 pan.

Combine salsa and soup; pour down center of enchiladas. Sprinkle with remaining cheese. Bake uncovered 350 degrees for 20-25 minutes.

***I like to double the recipe and freeze one batch for later. Thaw in fridge overnight. Cover and bake at 350 for 30 minutes, then uncover and cook for 10 minutes more.