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ENCHILADAS - GROUND BEEF - Tex-Mex Enchilada Casserole
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| Tex-Mex Enchilada Casserole Yield: Serves 6-8 Ingredients 14 corn tortillas cut into thirds | |
| 1 1/2 pounds | ground beef |
| lean ground turkey, alternative | |
| 1 tablespoon | butter |
| 1 tablespoon | olive oil |
| 1 medium | onion, diced |
| 1 medium | red or green bell pepper, cored, seeded and diced |
| 1 large | poblano chile, diced |
| 1 cup | frozen corn kernels |
| 2 cloves | garlic, finely minced |
| 1/4 cup | all-purpose flour |
| 2 tablespoons | chile powder |
| 2 teaspoons | ground cumin |
| 1 teaspoon | ground coriander |
| 2 1/2 cups | low-sodium chicken broth |
| 1 (15-ounce) can | black beans, rinsed and drained |
| 1 tablespoon | fresh lime juice |
| Salt | |
| black pepper to taste | |
| 8 ounces | cheddar cheese, shredded |
| 8 ounces | Monterey jack cheese, shredded |
Chopped cilantro for garnish
Directions
Preheat oven to 350 degrees F. Lightly coat a 9X13-inch baking dish with nonstick spray and set aside.
Arrange the cut tortillas in a single layer on two large, rimmed baking sheets. Bake the tortillas until slightly crisp, about 15 minutes.
In a large 12-inch nonstick skillet over medium heat, cook the ground beef or turkey with 1 teaspoon salt and 1/2 teaspoon pepper breaking the meat up into bite-sized pieces. Cook until the meat is no longer pink, 5-7 minutes. Scrape the meat onto a plate and wipe the skillet clean (you may need to drain off excess grease from the meat depending on the fat content).
In the same skillet over medium heat, add the butter and olive oil and stir in the onion, bell pepper, poblano, corn and garlic. Cook until the veggies are softened, 3-4 minutes. Stir the flour, chile powder, cumin and coriander into the vegetable mixture. Cook, stirring constantly, for 1-2 minutes. Gradually whisk in the chicken broth, whisking constantly. Bring the mixture to a boil and cook until thick, stirring occasionally, about 10 minutes. Stir in the beans, lime juice and season with salt and pepper.
Line the bottom of the greased baking pan with 1/3 of the baked tortillas. Layer with 1/3 of the meat and then 1/3 of the veggie/sauce mixture and then sprinkle with 1/3 of the cheeses. Repeat that process again twice more ending with the cheeses.
Bake the casserole until hot and bubbly, about 30-35 minutes. Remove from the oven and let sit for 10 minutes or so before serving. Garnish with chopped cilantro.
http://www.melskitchencafe.com/tex-mex-enchilada-casserole/
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