Beef enchiladas cassarole
Enchiladas is the Mexican’s stuffed pancake. They wrap it, I put layers. Damn, it’s so simple and very juicy stuff. It’ll be a frequent guest of mine! Viva Mexico!
Beef enchiladas cassarole
Course: BeefServings
4
servingsPrep time
30
minutesCooking time
45
minutesIngredients
500 g grounded meat
2 pcs bell peppers
a can of red beans, 240 g
a can of corn, 140 g
one pc of reed onion
300 g cheddar cheese
300 ml Tabasco sauce
200-300 ml tomato sauce
6 pcs of Tortilla
salt, pepper
olive oil
cilantro (optional
jalapeno (optional)
Directions
- Sear the cut onion and bell peppers on preheated oil, then add the grounded meat, season with salt and pepper. When the meat seared sufficiently, remove the pan and mix with the bean and corn. Take a ceramic or glass baking pan, grease the bottom thinly by sauce (mix the Tabasco and tomato puree). Distribute the sauce and cheese to fill 3 layers. Now comes the first layer of tortilla which I smear with sauce again on the top. Now a layer of meat with vegetable mixture, covered with grated cheese. Repeat once again with a new layer. Finally a tortilla on the top, add sauce and the remaining cheese. Put jalapeno slices in between the layers, if you’d like to make it spicy, but I tink you should. Cover the pan, and bake 30 min in the preheated (200°C) oven. Remove the cover and bake further 10-15 minutes. Enjoy!
