Enchilada anything has my vote. So when I saw a variation on that theme last week had to make it mine and I mean mine. Well, actually it is now a fam favorite for sure.
Since moving to Florida we have been drawn to the Latin version of many recipes. Whether it be Puerto Rican ( although mofungo is too much plantain heavy for my taste by husband loves it), Cuban is a big favorite ( try my cubano egg rolls it is the more Tampa edition!). but you get the picture-anything Island works. We love our Mexican as well but it is a little harder to find around here (no fish tacos are not Mexican in my world and neither is Taco Bell) so we have to work at adapting recipes.
While living up North our Mexican casseroles were “heavier” almost more Italian like. This is lighter and we loved it! It also can be heat modified with the additions of the pickled jalapenos ( I add the pickling juice to the sour cream and I always give a little splash I mean like 1/2 tsp to the mean mixture as the mood hits me because you just never know what that jalapeno is bringing to the party).
I think this is one good casserole and it is so easy. Plus, tastes even better the next day so it is a great make ahead for any reason
Enchilada Casserole
Equipment
- 9x13 baking dish
Ingredients
- 15 oz Seasoned Black Beans
- 2 cloves Garlic, minced
- 1 onion red or yellow
- 4 oz chopped green chilies
- 1 jalapeno, minced
- 1 lb ground beef
- 6 tortillas I used carb friendly
- 28 oz red enchilada sauce
- 8 oz cheddar and pepper jack cheeses-grated
optional toppings: sour cream, pickled jalapenos, sliced black olives, sliced green onion
Instructions
- Cook ground meat, breaking up as it cooks. Add black beans( if using seasoned do not drain), garlic, onion, green chilies and jalapenos ( if I don't have a can of green chilies I had for minced jalapeno)
- Pour some enchilada sauce onto a rimmed sheet pan or plate. One at a time dip each tortilla into the sauce - coating each side. Layer 3 coated tortillas then 1/2 of the bean mixture, then the last three coated tortillas and finally the last of the bean mixture. Pour the remaining enchilada sauce over the prepared dish. It will look a touch "watery" but the will work itself out in the oven.
- Top with the grated cheese.
- Bake 350 oven until good and bubbly about 30 to 45 minutes. Remove from oven and let rest to cool and tighten up. I let it rest while I put the condiments on the table.
- Cut and serve!
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