Tijuana Maniac Beef Enchiladas

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!

• Ready In: 55 mins
• Serves: 4

Ingredients

• 1 1⁄2 lbs lean ground beef
• 1⁄2 onion, chopped
• 1⁄4 cup  green and red bell pepper, chopped
• 1 (1 1/4ounce) package  taco seasoning
• 1 (14 ounce) can  refried beans
• 1⁄2-1  cup sour cream
• 1⁄2 cup Minute Rice, uncooked
• 1  cup frozen corn (or from the cob)
•  flour tortilla
• 1  cup salsa (your choice of heat)
• 1  cup sharp cheddar cheese, shredded (or your favorite)
•  cooking spray

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.