This is a modern version of enchiladas, Beef Enchilada Casserole is a meal in itself, I serve it with the traditional refried beans and mexican rice or with a simple salad and avocado, and you can't forget the sour cream...the key ingredient for enchiladas is the rich flavor of the chili powder, paprika, and corn tortillas, and it's so much quicker in a no roll casserole. Beef Enchilada Casserole can be made the day before then refrigerated until ready to use and it will definitely be a hit in your home.
VIDEO HERE (14:21 minutes)
Has this woman been spying on me? I started making something almost exactly like this a couple of years ago. Came up with it & it sounded tasty, so I kept making it--my girl loves it.
ReplyDeleteIf somebody does a video of kielbasa, brussels sprouts, and taters in cream of cauliflower soup, I'm going to disassemble my kitchen looking for a camera. Or, hell, maybe they have a friend with the FBI who lets them see the feed from my house....
--Tennessee Budd
Budd, your video is already out there. They simply edited out your face and did a voice over with a woman who has Tourette's and a nondescript Korean-German accent.
DeleteAnd stop wiping your hands on your pants. Editing that out disrupts the continuity of the video.
That sounds great.
ReplyDeleteThis one's a hit around here, although we don't use the tomato sauce; just a little salsa.
https://www.allrecipes.com/recipe/47247/chili-rellenos-casserole/
CC
Been making something similar to this for years. I cut the torts in half to fill the whole pan. Put some sliced olives also. Also I don't go cheap on the cheese.
ReplyDeleteI do a chicken version of that.
ReplyDeleteReal quick and kid friendly. Start with a bag of corn chips, fry a pound of hamburger with taco seasoning. Open a can of refried beans into a glass bowl and heat for two minutes in the microwave. Keep stirring and draining the hamburger. Add 1/2 cup grated cheese to the refried beans and mix. Open a can of black olives, pieces and stems and enchilada sauce if you like.
ReplyDeleteSmooth the bean and cheese, spread olive pieces and cover with seasoned hamburger. Add more cheese between any and all layers and top with sauce. Heat for a couple minutes to bring everything up to temp. Serve by scooping into individual bowles accompanied by chips, salsa and hot sauce.
Guaranteed kid pleaser.
I'm no Chef Tell, but could one use the grease to make the sauce instead of butter?
ReplyDeleteChutes Magoo
It's called 'Echilasagna' round here. Layers of meat, sauce, beans, cheese, and corn tortillas. Meat might be beef, pork, chicken, or turkey. Whatever's on hand. Sauce might be mole (brown or green, from the jars), adobo, salsa ranchera, salsa verde, or just a béchamel. Cheese? Wadda you got? Fine, shred it up. Beans is beans, dude! Go for color contrast is my advice. Might want to sauté a couple three onions until translucent and throw 'em in as a layer. Cooking vessel is whatever you got. Corning ware casserole, cast iron skillet, dutch oven, it's all good Great way to clear out the fridge/freezer.
ReplyDelete(I buy the Dona Maria brand mole and adobo, 'cause the jars aren't threaded, unlike the Goya. They just make better drinkware. I have enough to open a cantina).
I wonder if one could use the side of beef in the picture above in the previous post. Ha!
ReplyDelete