Monday, December 7, 2015

Enchilada Casserole (Mexican Lasagna)

As I have focused the last two posts on Latino flavors, I thought I would change pace - not.

You start with this:

From this point you make a Rick Bayless style Pico de Gallo. You dice the onion and rinse it well in cold water to remove the sting and burp. Seed, pith, and dice the Serranos (1 or 2 depending on heat preference) Next you seed and dice the tomatoes. I always throw the seed bundles in a strainer and strain the tasty juice back into the salsa. Crush a clove of garlic and mince it very finely. Add two generous pinches of salt and quarter teaspoon of the chili powder. Juice the lemon. Mince a small double handful of the cilantro and combine everything.

Once you have made the Pico de Gallo, use a small amount to make guacamole.

Use the guacamole to sustain you as you prepare the rest.

Make the filling:


1/2 onion, diced
1 pound ground chuck
1 teaspoon chili powder
1 teaspoon cumin
salt to taste
1 clove garlic, minced
1 can corn, drained
1 can black beans, drained and rinsed
1 cup Pico de Gallo
Olive Oil


Fry the ground beef and onions, with the spices, in a non stick skillet until the meat is brown and the onions are translucent. Add the garlic and fry another two minutes. Remove from the heat. Add the beans and corn, the salt, and the Pico de Gallo.

Next we assemble the casserole.

More Ingredients

18 corn tortillas, cut in half (Do not use flour tortillas. They turn gummy in this casserole.)
1 large can mild red enchilada sauce.
2 cups cheddar cheese, shredded.


Coat the bottom of a greased 9 X 13 baking dish with enchilada sauce.
Use 12 pieces of tortilla to cover the sauce on the bottom of the dish.
Place 1/2 the filling on the tortillas. Sprinkle a handful of the cheese on the filling.
Working in the opposite direction, layer another 12 pieces of tortilla over the first layer of filling.
Add the rest of the filling and another handful of the cheese.
Add one more layer of tortillas, again alternating the direction you lay them.
Cover the dish with the remaining enchilada sauce.
Sprinkle the rest of the cheese over the surface.

Bake, uncovered at 350 degrees for 45 to 50 minutes.
Let rest 10 minutes before cutting and spooning the results to bowls. I promise you will love this.

Travel and freezing:
I have never done it but I bet the dish can be assembled and frozen for later thawing and baking. I know it travels well in an insulated carrier for reheating.

No comments:

Post a Comment