Cheddar Beef Enchiladas

We love these and this recipe makes two pans. I always throw one in the freezer for another day.

Cheddar Beef Enchiladas
1 pound ground beef
Chopped onion
3 cloves garlic, minced
1 package taco seasoning
1 cup water
2 cups cooked rice
1 can black beans or pinto beans (rinsed)
1 can El Pato Sauce
2 cups shredded Cheddar cheese, divided
10 (8 inch) flour tortillas
1 (16 ounce jar) salsa
1 can cream of chicken soup

1.In a large skillet, cook beef, onions, and garlic over medium heat. Drain grease. Stir in taco seasoning and water. Bring to a boil. Add El Pato Sauce. Simmer uncovered for 5 minutes. Stir in rice. Cook and stir until liquid is evaporated. Spread about 2 Tbsp. beans, ¼ cup beef mixture and 1 Tbsp cheese down the center of each tortilla; roll up. Place seam side down in two greased 13in x 9-in x 2-in. baking dishes.

2. Combine salsa and soup; pour down center of enchiladas. Sprinkle with reaming cheese. Bake at 350º for 20-25 minutes or until heated through and cheese is melted.

If you don't want it spice just leave out the El Pato sauce.

Enjoy!