Tijuana Maniac Beef Enchiladas

Total Time
55mins
Prep
15 mins
Cook
40 mins

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!

Skip to Next Recipe

Ingredients

Nutrition

Directions

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

5 5

*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 recipe...it is definitely a keeper!