Make Ahead beef Enchiladas

Ingredients

• 1 pound extra lean ground beef
• 1 medium onion, diced
• 1 envelope taco seasoning, *or* three heaping Tbsp home made taco seasoning mix (I prefer this) 
• 1 cup water
• 2 cups cooked rice (cook just till al dente)
• 1 can black beans, drained 
• 1 cup frozen corn
• 1 small can green chiles
• 1 can refried beans 
• 3 cups shredded cheese (I like to use Sargento or Kraft Mexican Cheese blend but you could also shred a mixutre of mild cheddar, monteray jack, and whatever else you think might taste good)
• 12 tortillas -whatever flavour you prefer. Corn is most authentic.
• 1 jar salsa
• 1 cup sour cream

Directions

1. Brown ground beef and onion in a little extra virgin olive oil over medium heat until cooked through and no longer pink. Stir in taco seasoning and water. Bring to a boil, reduce heat, and simmer uncovered for five minutes. Add the corn, black beans and chilis.
2. Stir in rice. Cook and stir until liquid is evaporated.
3. Spread about 2 tbsp refried beans, 1/4 cup beef mixture, and one tbsp cheese down the centre of each tortilla, roll up.
4. Place seam side down in two lasagna pans that have been sprayed with PAM.
5. Combine salsa and sour cream; pour down the centre of the enchiladas.
6. Sprinkle with remaining cheese.

This will make two casseroles with six enchiladas per casserole.

Bake uncovered at 350 for 25 minutes - or until heated through and cheese is melted.
Or cover and freeze for up to 3 months.

To use frozen casserole: Thaw in fridge overnight. Cover and bake at 350 for 30 minutes. Uncover and bake ten minutes longer or until heated through ansd cheese is melted.