In a large non-stick skillet, combine cooked ground beef, Mrs. Gerry’s Fiesta Black Bean Salad, kidney beans, tomatoes, enchilada sauce and water. Bring to a boil; stir in rice. Reduce heat to low, cover and simmer 20 minutes, stirring occasionally, until liquid is absorbed and rice is tender. Remove skillet from heat. Fluff mixture with fork. Add salt and pepper to taste. Keep hot at 165 deg to 180 deg F. If desired, serve topped with sour cream and salsa.