Cheddar Beef Enchiladas

1 lb ground beef
1 (1.25 oz) package taco seasoning
1 cup water
2 cups cooked rice
1 (16 oz) can refried beans
2 cups shredded cheddar cheese, divided
10 (8-inch) flour tortillas
1 (16 oz) jar salsa
1 (10.75 oz) can condensed cream of chicken soup, undiluted

In a large skillet, cook beef over medium heat unti 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. Spread about 2 tbsp of refried beans, 1/4 cup beef mixture and 1 tbsp cheese down the center of each tortilla; roll up. Place seam side down in two greased 13-inch by 9-inch baking dishes.

Combine salsa and soup; pour down the center of the enchiladas. Sprinkle wtih 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.