Tijuana Maniac Beef Enchiladas

Recipe by Caroline Cooks
READY IN: 55mins




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