Tijuana Maniac Beef Enchiladas

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.