Tijuana Maniac Beef Enchiladas - cooking recipe

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

Preparation

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 1/2 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.