Cheddar Beef Enchiladas

Cheddar Beef Enchiladas
Makes 2 pans of enchiladas

1 lb. ground beef
1 package taco seasoning
1 cup water
2 cup cooked rice
1 (16 oz.) can refried beans
2 cups cheddar cheese
12 (8 inch) flour tortillas
1 (16 oz.) jar salsa
1 can cream of mushroom soup

Brown ground beef, drain. Add taco seasoning and water, simmer uncovered for 5 minutes. Stir in rice. Spread 2 tablespoons refried beans, 1/3 cup beef mixture and 1 tablespoon cheese down the center of each tortilla. Place seam side down in greased 9x13 pan. Combine salsa and soup, pour over enchiladas, sprinkle with remaining cheese. Bake one pan of enchiladas, uncovered, in a 350 degree oven for 20-25 minutes. Cover the extra pan of enchiladas and freeze up to 3 months. Thaw in fridge overnight. Cover and bake 350 degrees for 30 minutes. Uncover and bake 5-10 minutes longer.