Even though spring has arrived it is still mighty cold in our neck of the woods. We have had a constant mix of rain and snow the last few days with no end in sight. To bring a little heat to our lives I served up this delicious tex-mex inspired casserole. Don’t let the amount of layers scare you, this dish is simple to make and will definitely warm you up a bit!
10 Layer Enchiladas
15 corn tortillas
1 pound ground beef
1 cup onion, diced
3/4 cup bell pepper, diced
1 can black beans, rinsed and drained
2 cans or 4 cups tomato sauce
1 packet taco seasoning
1 tbs chipotle pepper, ground
2 tbs minced garlic
8 ounces cream cheese, room temp.
¼ cup sour cream
2 cups shredded cheese (Monterrey jack or queso blanco), divided
½ cup salsa
¼ cup green onion, thinly sliced
¼ cup jalapeño, thinly sliced (optional)
Preheat oven to 350 degrees F. Grease large casserole and put aside.
In large skillet over medium-high heat cook ground beef until completely browned. Add onion and bell pepper. Once onion is slightly translucent add black beans, tomato sauce, taco seasoning, chipotle pepper and garlic. Simmer over medium to low heat for 15 mins.
While meat and bean mixture is simmering, in a separate bowl, combine cream cheese, sour cream and half of the shredded cheese.
To assemble – Place a layer of tortillas (about 5, I had to cut 1 in half) in the bottom of your greased casserole. Next spread out a ½ of the meat and beans mixture. On top of that add half of the cheese mixture. Next add another layer of tortillas, a layer of meat, and then the other half of the cheese mixtures. Another layer of tortillas goes on top of the cheese mixture. To this you add the salsa, the rest of the shredded cheese and then the green onions and jalapenos (optional). Altogether should be layered something like this:
3. Cheese mixture
6. Cheese mixture
9. Shredded Cheese
10. Green onions and jalapenos
Cover with tin foil and bake for 30 mins or until the center is bubbly.
Tip: In a hurry microwave the dish for 10 minutes to cut down on baking time. If you are already warm enough, just skip the jalapeños and ground chipotle pepper to mellow the dish out a bit.