Tijuana Maniac Beef Enchiladas

• 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.

lean ground beef, onion, red bell pepper, taco seasoning, beans, sour cream, minute rice, frozen corn, flour tortilla, salsa, cheddar cheese, cooking spray

Taken from www.food.com/recipe/tijuana-maniac-beef-enchiladas-139053 (may not work)