1 1/2 lb lean ground beef

1 (1.25 ounce) package taco seasoning mix

1 cup water

1 10.75oz can campbells southwest cheese soup, undiluted

1 10ozcan enchilada sauce

2 cups cooked rice

1 16oz can refried beans

2 cups shredded Cheddar cheese, divided

10 corn tortillas

1 (16oz) jar salsa

In a large skillet, cook beef over medium heat until browned through.  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 tablespoons of refried beans, 1/4 cup beef mixture and 1 tablespoon of cheese down the center of each tortilla;  roll up.  Place seam side down in two greased 13" x 9"  baking dishes.

Combine salsa, enchilada sauce, and cheese soup.  Pour down the center of enchiladas.  Sprinkle with remaining cheese.  Bake at 350 degrees for 20-25 minutes or until heated through and cheese is melted.

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