Simple Enchilada Casserole with Potatoes
penney lane kitchen
penney lane kitchen
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Ingredients

  • 1 tablespoon olive oil ½ cup chopped onion salt to taste 2 tablespoons tomato paste 1 teaspoon ground cumin ½ teaspoon smoked chipotle powder ½ teaspoon chili powder ½ teaspoon dried minced garlic ¾ cup beef broth 2 cans of petite diced tomatoes with chipotle peppers (drained) Instructions In a large sauce pan over medium heat add the olive oil, onions, and a bit of salt. Saute until the onions are soft and translucent. Raise the heat slightly and add the tomato paste. Stir to blend. Then add the cumin, chipotle powder, and chili powder. Stir and cook until you smell the spices. Add the broth and crushed tomatoes and bring to a boil. Once it reaches a boil, reduce to a simmer, cover and cook for twenty minutes. 3.2.2925
  • 2 Tablespoons Olive Oil ½ Cup Chopped Onion ½ Cup Chopped Tri colored Pepper Blend (or ½ cup of pepper of your choice) 1½ teaspoon dried minced garlic 1 pound ground beef ¼ cup beef broth 1 teaspoon ground cumin 1½ teaspoon onion powder 1 teaspoon smoked chipotle powder 1 small can diced green chiles (optional if you prefer it less spicy) 1 can mild Rotel tomato blend drained, ½ packet reduced sodium taco seasoning 1½ cups shredded Colby Jack Cheese 1½ cups shredded Pepper Jack Cheese 18 9 inch corn or flour tortillas Instructions In a large skillet with sides, add the olive oil and let it heat. Then add the onions, peppers and garlic. After the onion mixture has sauteed for a few minutes, add the ground beef and begin browning and breaking up into bits. When the ground beef has finished browning add the broth, cumin, onion powder, smoked paprika powder,taco seasoning small can of chiles, and the drained Rotel. Let the meat mixture simmer on low for 8-10 minutes to let the flavor develop. The stir in the cooked Simply Potatoes. You are now ready to assemble the casserole. Preheat the oven to 350 Degrees Farenheit. Coat the bottom of a 9½-inch deep-dish baking dish evenly with the homemade enchilada sauce (or the jarred). Add 6 of the tortillas, overlapping as necessary to cover the bottom of the casserole dish. Next adding half of the meat and potato mixture. Sprinkle ½ cup of the shredded cheeses spreading evenly over the meat and potatoes. Dip another 6 of the tortillas tortillas in the enchilada sauce and overlap to cover the cheese and beef. Add the remaining meat and potato mixture, another ½ cup of the shredded cheeses and the final layer of tortillas coated in enchilada sauce. Top evenly with the remaining cheese and enchilada sauce. Bake until the cheese is melted and the sauce bubbles, approximately 20 to 25 minutes. 3.2.2925

Instructions

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