Best 2 Tijuana Maniac Beef Enchiladas Recipes

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.

BEEF ENCHILADAS RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F (180°C). Grease a 9 x 13-inch baking dish with nonstick spray.
• Heat the olive oil in a large pan over medium-high heat. Once the oil begins to shimmer, add the onion and cook, stirring often, until beginning to soften, about 5 minutes. Add the garlic, cumin, paprika, and chili powder and cook, stirring constantly, until aromatic, about 30 seconds.
• Add the ground beef and cook, breaking up with a wooden spoon, until the beef is browned and cooked through, about 5 minutes. Add the salt and black beans and continue cooking until warmed through, about 3 minutes. Remove the pan from the heat.
• Add 1 cup of enchilada sauce to the bottom of the prepared baking dish and use a spatula to spread evenly.
• Scoop ½ cup of the beef mixture onto the lower half of a tortilla, then roll up. Place the rolled tortilla seam side-down in the baking dish. Repeat with the remaining beef and tortillas, arranging in a row.
• Top with the remaining cup of enchilada sauce. Sprinkle the shredded Mexican cheese on top.
• Bake until the cheese has melted, about 10 minutes.
• Top the enchiladas with the cilantro and Cotija cheese, if desired, and serve immediately.
• Enjoy!