Tag Archive

• Ingredients:
• 1# ground beef, or other meat
• 1/2 onion, diced
• 2 cloves garlic, minced
• 4-oz. can diced green chiles
• 2 cups enchilada sauce (use recipe that follows, or purchase ready-made), divided
• 1 15-oz. can black beans
• 12 corn tortillas
• 2-1/2 cups shredded cheese
• Toppings, optional (avocado, cilantro, scallion, etc)

Preheat oven to 350 degrees F.

Brown ground beef in a skillet. Just before beef is finished cooking, stir in the onion and continue cooking until onion is translucent. Stir in garlic cloves and continue to cook for a couple minutes. Stir in chiles, 1 cup enchilada sauce, and beans. Remove from heat.

In the bottom of a Dutch oven or other large baking dish, spread around a couple tablespoons of enchilada sauce. Tear 3 tortillas into pieces and sprinkle them across the enchilada sauce. Spread one third of the beef mixture across the tortilla pieces. Sprinkle shredded cheese over all. Repeat tortilla, meat, cheese layers two more times. Sprinkle the last three tortillas over the top. Pour the remaining enchilada sauce over all. Sprinkle cheese over the top. Cover and bake at 350 degrees 30-35 minutes. Remove cover and bake an additional 5 minutes. Sprinkle with toppings, if desired. Serves 4 hungry people.

• Enchilada Sauce Ingredients
• 2 Tbsp. olive oil
• 2 Tbsp. flour (gluten free should work just fine)
• 1/4 cup chili powder
• 1/2 tsp. garlic powder
• 1/2 tsp. ground cumin
• 2 cups broth
• Salt, to taste

In a saucepan, heat olive oil. Stir in flour and mix with olive oil, over heat, until well incorporated. Stir in spices and mix very well over heat. It will be like sand. Stir in broth and salt. Mix it very well until no lumps remain. Bring to a boil and then reduce heat to let simmer until sauce has thickened slightly. Remove from heat. Ready to serve. Makes about 2 cups (enough for the casserole recipe).

NOTES: The enchilada sauce recipe is from GimmeSomeOven. It is quick and super easy. I use Ancho Chile Powder for my chili powder.

Regarding the casserole recipe. I’ve been making this for a long time now because working with corn tortillas to make regular enchiladas can involve a lot of finagling so they do not crack. That is probably because I do not use freshly made tortillas. I sure miss Cardenas. Making a casserole with the tortillas torn up is WAY easier than the finagling. MANY things can be substituted in this dish. I have used half chorizo and half ground beef. Any kind of ground meat should work. I added a chopped fresh jalapeno to the beef mixture. You could stir in some corn, too. When I was growing up, my mother would make a chicken enchilada casserole that was out of this world. It had quite a bit of concentrated soup in it and I don’t do that too much anymore, but I may give a chicken version of this recipe a whirl. I mean, after all, I made my own salsa verde so I have a nice base. Hmmm. I digress. Use any kind of toppings you wish for the casserole: avocado, jalapeno, sour cream, salsa, cilantro, green onion to name a few. My favorite thing about this is that it is SO WARM out of the oven. The ultimate comfort food.