Tijuana Maniac Beef Enchiladas Recipe

Name: Tijuana Maniac Beef Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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.

746

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 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, and more.

Yes, Tijuana Maniac Beef Enchiladas falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Tijuana Maniac Beef Enchiladas

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions