This is the non-cooked freezer version. I forgot to take a picture of the cooked one before we ate it all!
1 pound ground beef
1 (1.25 ounce) package taco seasoning
1 cup water (I actually used 2 cups since I cooked the rice when I the seasoning was added)
2 cups cooked rice
1 (16 ounce) can refried beans
2 cups shredded Cheddar cheese, divided
10 (8 inch) flour tortillas
1 (16 ounce) jar salsa (I used enchilada sauce...just our preference)
1 (10.75 ounce) can condensed cream of chicken soup, undiluted (I used cream of mushroom, again our preference)
- 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. OR, you can add the rice uncooked after the meat is cooked and drained, along with 2 cups of water, bring to a boil, cover and let simmer for around 20 minutes.
- Spread about 2 tablespoons of refried beans, 1/4 cup beef mixture and 1 tablespoon cheese down the center of each tortilla; roll up. Place seam side down in two greased 13-in. x 9-in. x 2-in. baking dishes.
- Combine salsa and soup; pour down the center of enchiladas. Sprinkle with remaining cheese. Bake one casserole, uncovered, at 350 degrees F for 20-25 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; bake 5-10 minutes longer or until heated through and cheese is melted.