Monday, July 8, 2013

Beef and Bean Enchilada Casserole

If you like Mexican food, you'll love this recipe.  We've included links below to make your own corn tortillas, Enchilada sauce, and roasted peppers.   Homemade is always so much better!  Enjoy.

Beef & Bean Enchilada Casserole, with homemade Enchilada sauce and homemade corn tortillas.  Yum!

1 tbl. Canola oil
½ lb. lean ground beef
2 large cloves of garlic, peeled, smashed & minced
1 medium onion, chopped
1 tsp. chili powder
½ tsp. ground cumin
15 oz. can of pinto beans, drained & rinsed
1 4 oz. can diced green Chile peppers
Ten (10) 6” round corn tortillas (don’t do the final frying, just the soft-fry) (see recipe)
8 oz. sour cream
¼ tsp. garlic powder
2 to 3 tbl. all purpose flour
non-stick baking spray
2 large Cubanelle peppers, roasted, seeded and chopped  (see roasted pepper recipe)
6 large banana peppers, roasted, seeded and chopped
1 ½ cup Enchilada sauce (homemade is best – see recipe)
4 medium tomatoes, sliced
1 cup grated cheddar cheese
1 cup grated Monterey Jack cheese
Topping Choices:  sour cream, avocado, chopped tomatoes, shredded lettuce, chopped black olives

·         In a large skillet, cook the ground beef, garlic, and onion in the Canola oil over medium heat until the beef is browned and the onion is tender.  Drain off any excess fat.
·         Stir in chili powder, cumin, pinto beans, and the canned Chile peppers, cook 1 minute and set aside
·         Tear or cut the corn tortillas into large pieces
·         In a bowl, whisk together the sour cream, garlic powder and flour
·         Spray a 9”x13” baking dish with non-stick spray
·         Place half of the torn up tortillas in the bottom of the baking dish
·         Top with half of the meat mixture and spoon half the sour cream mixture over the meat
·         Pour ¾ cup of Enchilada sauce evenly over the top and sprinkle with ½ cup of the shredded cheddar and ½ cup of the Monterey Jack cheese
·         Spread the remaining tortilla chips on top, layer with the rest of the meat mixture and sour cream mixture
·         Spoon the remaining Enchilada sauce over the top
·         Add the fresh roasted Cubanelle and banana peppers evenly over the top of the casserole
·         Top off with remaining cheddar and Monterey Jack cheese
·         Spread the sliced tomatoes evenly over the top of the casserole
·         Heat oven to 350°
·         Cover casserole with foil and bake at 350° for 40 minutes
·         Uncover and bake an additional 5 to 10 more minutes, until cheese is bubbly and lightly browned
·         Top with lettuce, tomatoes, avocados, etc. and serve immediately . . . goes great with Mexican rice!

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