I mixed and matched two recipes to create a Beefy Enchilada Casserole. While flipping through my Quick and Easy Weeknight Meals cookbook from Southern Living I saw a recipe for Easy Enchilada Casserole. I also turned to Simple, Perfect Enchiladas in my trusty cookbook The Pioneer Woman Cooks.
I like recipes with big flavors. I also like Mexican influenced food. I grew up with a Mom that is a believer in lots of flavor and spice. When I went to college all the food was so bland! So, started my extreme use of salt. Good thing I have very very low blood pressure.
Here is my enchilada creation:
½ T Olive Oil
1 T Flour
1 – 10 oz. can Red Enchilada Sauce
1 C Chicken Broth (Yes you read that right … chicken broth)
¼ t Salt
¼ t Black Pepper
In a sauce pan over medium heat combine the olive oil and flour to make a roux. I whisked in a little chicken broth and let it bubble for a minute. Add the enchilada sauce, chicken broth, salt and pepper. Bring sauce to a simmer.
1 small Onion
2 small Garlic Cloves
1 pound Ground Beef, browned
1 can Diced Tomatoes and Green Chilies
1/8 C diced Roasted Red Peppers
½ t Chili Powder
½ t Cumin
Sauté Onion and garlic. Add ground beef, diced tomatoes and green chilies, roasted red peppers, spices and sauce. Cook until heated through.
Spoon 1/3 of meat sauce mixture on the bottom of a lightly greased 9 X 9 inch pan. Layer with corn tortillas and cheese. Repeat layers.
Bake at 350 degrees for 20 minutes or until golden and bubbly.
I like that this dish has a little kick! The sauce adds just the right flavor to the beef while the corn tortillas and cheese meld the casserole into tasty goodness.
What kind of spices and flavors do you like to cook with and eat?
Blog Hop ~ Made from Scratch Tuesday at From Mess Hall to Bistro
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