An easy, make ahead recipe for beef enchiladas.
Brown ground beef in pan and drain grease. Return to skillet and add 2/3 cup water and taco seasoning; cook over medium heat until most of liquid is absorbed. Remove from heat and allow meat to cool slightly.
Stir in refried beans. On each tortilla, spread one heaping serving spoon full of meat mixture down center. Roll up and place in pan. Repeat for remaining tortillas.
Pour 1/2 can of enchilada sauce on each pan of enchiladas. Top with desired amount of shredded cheese. Cover pan tightly with foil and freeze.
When ready to eat, thaw in fridge. Bake at 350 for 25 minutes or until heated through. Remove foil and bake an additional 5 minutes or until cheese is melted. Serve with sour cream.