Tijuana Maniac Beef Enchiladas

Submitted by Caroline Cooks

"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: 55mins
• Ingredients: 12
• 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 1/4 ounce) 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.

Reviews

[Bayhill]

*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!