• 1 lb ground beef
  • 1 (1.25 oz) package taco seasoning
  • 1 cup water
  • 2 cups cooked Spanish rice
  • 1 (16 oz) can refried beans
  • 2 cups shredded cheddar cheese
  • 10 (8 inch) flour tortillas
  • 1 (16 oz) jar salsa
  • 1 (10.75 oz) can cream of chicken soup
  • chopped cilantro
  1. Heat oven to 350F. Grease a 13×9-inch baking dish.
  2. In a large skillet, brown the ground beef over medium-high heat. Drain if needed. Add the taco seasoning and the water. Bring to a boil. Reduce the heat and simmer, uncovered, for 5 minutes. Stir in the rice. Cook and stir until all the liquid is evaporated.
  3. Spread about 2 tablespoons of the refried beans, ¼ cup of the beef mixture and 1 tablespoon of cheese down the center of each tortilla. Roll up and place seam side down in the prepared baking dish.
  4. Combine the salsa and the soup. Pour down the center of the enchiladas. Sprinkle with the remaining cheese. Bake for 20-25 minutes, or until heated through and the cheese is melted. Serve topped with chopped cilantro.
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  6. recipe adapted from (recipe on longer available online)