Enchilada casserole

Method4 steps · about 1 hr 5 min

1. 1

   Step 1: To make the enchilada sauce, heat the oil (3 tbsp) in a large saucepan over a medium heat and cook the flour (3 tbsp) for about 1 min, stirring constantly. Add the chili powder (3 tbsp), onion powder (1 tsp), garlic powder (1 tsp), cumin (1 tsp) and 1 tsp salt, and fry for 2 mins. Add the chipotle, tomato paste (2 tbsp) and vinegar, and stir for another 1-2 mins. Pour in the stock and whisk until everything is combined and there are no lumps. Bring to the boil, then turn down the heat and simmer for 5 mins, or until thickened. Remove from heat and leave to cool.

   Uses 3 tbsp vegetable oil · 3 tbsp all-purpose flour · 3 tbsp chili powder (such as chipolte, pasilla or ancho) · 1 tsp onion powder · 1 tsp garlic powder · 1 tsp ground cumin · 2 tbsp chipotle peppers in adobo sauce finely chopped · 2 tbsp tomato paste

2. 2

   Step 2: Preheat the oven to 350F/gas 4. To make the filling, heat the oil (1 tbsp) in a large frying pan over a medium heat and fry the onion (1 medium) and jalapeños (2) for 5 mins until soft. Add the beef and turn the heat up to high. Season with 1 tsp salt and brown the mixture until it's cooked through. If the meat is lean, it won’t need to be drained, but if you’re using ground beef with a higher fat, drain off any excess. Add the black beans (14oz can) and 1 cup of the enchilada sauce.

   Uses 1 tbsp vegetable oil · 1 medium onion chopped · 2 fresh jalapeños seeded and chopped (or use canned chilis) · 1 lb/16oz lean ground beef · 14oz can black beans drained and rinsed · 1 tsp salt (for filling) · 1 cup prepared enchilada sauce

3. 3

   Step 3: Assemble the recipe using a 13 x 9in baking dish. Pour 1 cup of the sauce into the bottom of the dish. Dip 6 corn tortillas in the enchilada sauce, then arrange over the layer of sauce in the dish to cover. Spoon half the beef filling over the top and spread out to cover the tortillas. Sprinkle over half the cheese. Dip the remaining tortillas in the enchilada sauce and arrange over the cheese to cover. Top with the remaining beef filling, any remaining sauce and the rest of the cheese.

   Uses 12 corn tortillas · 2-3 cups shredded monterey jack or sharp cheddar · remaining prepared enchilada sauce, for base, dipping and topping · prepared beef filling

4. 4

   Step 4: Bake for 25 mins until bubbling and golden. Serve with pico de gallo, sour cream, cilantro and sliced jalapeños.

   Bake enchilada casserole · 25 minUses pico de gallo · sour cream · chopped cilantro · sliced jalapeños