Beef Enchilada Casserole

Beef Enchilada Casserole

Beef Enchilada Casserole

When I need a tasty dish to pass for a pot luck or gathering, I instantly think of enchiladas. And the easiest way to prepare a large pan is to add all of your ingredients in layers. Just like building a pan of lasagna, you could add your favorite ingredients to suit your taste. I would typically choose chicken over beef, but this particular pan was for a group of men, hungry men! LOL! And if you don’t want to prepare such a large pan, take your ingredients and layer them into individual (oven-safe) cazuelas or stoneware crocks. Just 30 minutes in the oven and you have enchiladas for two to four people.
Yields 8 to 10 servings

Ingredients:

For Picadillo with Potatoes:
1 pounds ground beef chuck, chicken or pork
2 teaspoons chile ancho powder
1/3 teaspoon salt or to taste
1/2 teaspoon pepper
1/2 teaspoon smoked paprika
1/2 teaspoon garlic powder
1/2 teaspoon cumin
1/2 teaspoon crushed oregano
1/4 teaspoon Cayenne pepper or chipotle powder
*If you don’t have a cupboard filled with spices, you could use a good-quality already prepared chili blend enough for a large pot of chili in this recipe for picadillo
1/2 cup onion, diced
2 cloves garlic, minced
1 serrano or jalapeño pepper, minced
2 roma tomatoes, diced
14 ounce can fire roasted tomatoes
1 teaspoon beef or chicken bouillon granules
1/2 tablespoon Maggi sauce or Worcestershire sauce
1 cup water
1 1/2 cups diced Russet potatoes (uncooked)

Tips~ What I love about this version of picadillo is that you can add a little more broth and some cooked pasta noodles and you have a great soup recipe! Layers of flavor!

Tips~ What I love about this version of picadillo is that you can add a little more broth and some cooked pasta noodles and you have a great soup recipe! Layers of flavor!

For Mexican Rice and Beans:
Olive oil
1 cup long-grain rice
1/3 cup diced onion
1 to 2 cloves garlic, minced
2 Roma tomatoes, diced
1/4 cup tomato sauce or 1 tablespoon tomato paste
2 cups chicken broth
1/2 teaspoon crushed oregano
1/2 teaspoon cumin
1/3 teaspoon pepper
Salt to taste
14 oz can black beans drained and rinsed

You Will Also Need:
4 to 5 cups enchilada sauce, red or green. (There are a few homemade recipes on the HK site.)
18 corn tortillas
4 to 5 cups queso Chihuahua, Monterey jack or colby jack cheese, shredded
Green onions and crushed corn chips for garnish
Mexican crema or sour cream
Your favorite bottled salsa (or make your own!)
*You will also need a deep baking pan like you would use for lasagna. I purchase the aluminum foil pans.

Tips~ For a quick homemade enchilada sauce, blend 2 cups tomato sauce, 3 cups chicken or beef broth, 3 tablespoons flour (or cornstarch), 2 tablespoons hot sauce with 1 packet of taco seasoning from the market. Add to skillet with 3 tablespoons of olive oil at medium heat. Cook for 25 to 30 minutes until it becomes thick.Taste for salt and pepper. Add any extra spices that you like.

Tips~ For a quick homemade enchilada sauce, blend 2 cups tomato sauce, 3 cups chicken or beef broth, 3 tablespoons flour (or cornstarch), 2 tablespoons hot sauce with 1 packet of taco seasoning from the market. Add to skillet with 3 tablespoons of olive oil at medium heat. Cook for 25 to 30 minutes until it becomes thick.Taste for salt and pepper. Add any extra spices that you like.

Tips~ For this pan, I used a combo of colby jack cheese and Chihuahua cheese. Both are great for when you need a cheese that melts well.

Tips~ For this pan, I used a combo of colby jack cheese and Chihuahua cheese. Both are great for when you need a cheese that melts well.

Directions:

1. In skillet, add the ground beef. Heat to medium/high heat and season with the spices listed for picadillo. Cook until nicely browned, using a wooden spoon to break beef into crumbles as it cooks. Add all of the remaining ingredients for picadillo in the order listed. Bring to a boil, reduce to low, cover and continue cooking until liquid reduces, potatoes cook and broth becomes thick. Taste for spices as it reduces. Set aside.

2. For rice, heat skillet to medium heat. Add 2 tablespoons of olive oil and 1 cup of rice. Cook for 5 to 7 minutes, stirring as needed. Rice should become aromatic and a bit toasted in spots. Add the onion and garlic and saute for 2 minutes. Add all of the remaining ingredients, minus the beans. Bring to a boil, reduce heat to low, cover and cook until most of the broth has been absorbed. Add beans on top and cover. Fold beans in with a fork before using the rice.

3. Preheat oven to 350ºF. In the pan start with a layer of: 1 cup enchilada sauce, 6 corn tortillas, slightly overlapping, picadillo, cheese and sauce, Then layer 6 more tortillas, a generous layer of rice, cheese and sauce. The last layer will be tortillas, sauce and more cheese. You could sprinkle on a little smoked paprika or oregano before baking.

4. Cover with foil and bake for 45 to 50 minutes. Uncover and add crushed corn chips, if using. Broil just until cheese browns a little. Remove from oven and let rest for 15 to 20 minutes before serving. Sprinkle with a little more smoked paprika and green onions before serving.

Beef Enchilada Casserole

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