TIJUANA MANIAC BEEF ENCHILADAS

Steps:

• 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.