Tijuana Maniac Beef Enchiladas |
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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 4 |
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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! 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 1/2 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.
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