Best 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.

GARLIC BEEF ENCHILADAS

Steps:

• Preheat oven to 350°. In a large skillet, cook beef and onion over medium heat until beef is no longer pink, 6-8 minutes, breaking meat into crumbles; drain. Stir in flour and seasonings. Add tomatoes; bring to a boil. Reduce heat; simmer, covered, 15 minutes., In a saucepan, heat butter over medium-high heat. Add garlic; cook and stir 1 minute or until tender. Stir in flour until blended; gradually whisk in broth. Bring to a boil; cook and stir until thickened, about 2 minutes. Stir in tomato sauce and seasonings; heat through. , Pour 1-1/2 cups sauce into an ungreased 13x9-in. baking dish. Place about 1/4 cup beef mixture off center on each tortilla; top with 1-2 tablespoons cheese. Roll up and place over sauce, seam side down. Top with remaining sauce. , Bake, covered, until heated through, 30-35 minutes. Sprinkle with remaining cheese. Bake, uncovered, until cheese is melted, 10-15 minutes longer. Serve with toppings as desired.

BEST BEEF ENCHILADAS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Cook and stir ground beef with onion in a skillet over medium heat until meat is crumbly and no longer pink, about 10 minutes. Drain grease. Stir 1 cup Cheddar cheese, sour cream, parsley, taco seasoning, oregano, and black pepper into the ground beef until cheese has melted. Mix in enchilada sauce, chili powder, garlic, and salt; bring to a simmer, reduce heat to low, and simmer until meat sauce is slightly thickened, about 5 minutes.
• Lay a tortilla onto a work surface and spoon about 1/4 cup of meat sauce down the center of the tortilla. Top meat sauce with 1 tablespoon black beans and a sprinkling of black olives. Roll the tortilla up, enclosing the filling, and lay seam-side down into a 9x13-inch baking dish. Repeat with remaining tortillas. Spoon any remaining meat sauce over the enchiladas and scatter any remaining black beans and black olives over the top. Sprinkle tortillas with 1/4 cup Cheddar cheese.
• Bake in the preheated oven until cheese topping is melted and enchiladas and sauce are bubbling, 20 to 22 minutes. Let stand 5 minutes before serving.