Cheddar Beef Enchiladas

This recipe for enchiladas is absolutely one of our favorites and makes great left-overs!  I cooked this meal over the summer when we were in Montana and Canada on an RV trip to Glacier, Jasper, and Banff National Parks with the Nelson family.  We split up nights to cook in the little RV kitchen, and I decided enchiladas would be a fun meal!  It worked pretty well, but they are much better fresh at home.

Cheddar Beef Enchiladas

1 lb ground beef
1/2 onion, chopped
1 1/2 tsp garlic, minced
1 pkg taco seasoning
1 cup water
1 can refried beans (I buy fat-free)
1 pkg microwaveable Mexican style rice (I found some Uncle Bens rice that works well)
1 pkg soft taco/enchilada tortillas (10/pk)
2 cans enchilada sauce (mild or medium depending on your preference)
2 cups cheddar cheese
Brown ground beef with onion and garlic, drain.  Return beef to pan, add water and taco seasoning, simmer 5 minutes.  Add cooked rice, stir.  Add in refried beans and 1 cup cheese, heat until cheese is melted.  Spoon mixture down center of tortilla, roll up.  Place in 9x13 greased baking dish, seam side down.  You can fit 6 in a 9x13 dish and 4 more in a 8x8 dish.  Pour enchilada sauce over enchiladas, top with remaining cheese.  Bake uncovered at 350 degrees for 20-25 minutes.  Can be frozen before baking.