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    You are in: Home / Recipes / Tijuana Maniac Beef Enchiladas Recipe
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    Tijuana Maniac Beef Enchiladas

    Tijuana Maniac Beef Enchiladas. Photo by Bayhill

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    Total Time:

    Prep Time:

    Cook Time:

    55 mins

    15 mins

    40 mins

    Caroline Cooks's Note:

    A change from chicken enchiladas. Be a maniac! Adjust the "maniac" ingredients to whatever you like(that's why it's called maniac); add the full cup of sour cream for creamier filling. Adults and kids love this!

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    Units: US | Metric


    1. 1
      Preheat oven to 350 degrees F.
    2. 2
      Cook corn until tender and drain; set aside.
    3. 3
      In large heavy skillet, heat 2 tablespoons olive oil over MED-HI heat.
    4. 4
      Add meat and brown; add onions and peppers and cook until softened, but not browned.Drain, if needed.
    5. 5
      Reduce heat to MED and add taco seasoning; mix well.
    6. 6
      Stir in refried beans, rice, and sour cream; cook for about 10 minutes to heat through.
    7. 7
      Remove from heat.
    8. 8
      To assemble: Spoon about ½ cup meat mixture into bottom of well-greased casserole; spread.
    9. 9
      Spoon about 1 tablespoons of meat mixture into tortilla on one side; add spoonful of corn; and roll up.
    10. 10
      Place seam side down in casserole.
    11. 11
      Repeat with all tortillas; reserving about 1/2 cup meat sauce.
    12. 12
      If some corn is left-over, spread down one side of casserole, slightly covering about 1/2inch of one end of tortillas, spread remaining meat sauce down in a row beside the corn; next, add the salsa row; and then, the shredded cheese row.
    13. 13
      Cover with foil and bake for about 30-40 minutes or until bubbly.
    14. 14
      Remove foil; return to oven for 10 minutes to slight brown cheese.
    15. 15
      Serve on chopped onions, tomatoes and lettuce.

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    Ratings & Reviews:

    • on July 01, 2007


      *Made for ZWT III* Delicious! These enchiladas go together very quickly and easily and have lots of flavor. I used the entire 1 cup of sour cream and the filling was perfect. I made these as written except that I changed the assembly a little. I added more meat mixture (approx. 1/4 cup) in each enchilada. I spread any remaining meat over the entire top of the enchiladas. I then spread 2 cups of a "medium" salsa over the meat mixture and covered the entire top with a 4-cheese Mexican cheese blend. I baked them in a 9x13" dish and ended up with 8 large enchiladas. I served these topped with shredded lettuce, chopped tomatoes, and sliced green onions. My family loved these and gave them 2-thumbs up. Thank you for sharing this quick, easy, and delicious is definitely a keeper!

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Tijuana Maniac Beef Enchiladas

    Serving Size: 1 (476 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 674.9
    Calories from Fat 307
    Total Fat 34.2 g
    Saturated Fat 17.1 g
    Cholesterol 160.8 mg
    Sodium 991.1 mg
    Total Carbohydrate 41.3 g
    Dietary Fiber 7.8 g
    Sugars 3.3 g
    Protein 50.7 g

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