Tex-Mex Enchilada Casserole
by Jessica Skankey
Serves 6-8
Ingredients:
14 corn tortillas cut into thirds
1 1/2 pounds ground beef or lean ground turkey
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 and 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.
From: http://www.melskitchencafe.com/tex-mex-enchilada-casserole/
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