“Cast Iron Gourmet” by Megan Keno (2017, Page Street Publishing Co., $21.99). It contains 77 recipes.
“This enchilada stew was partial of my standard cooking revolution as a kid, and now it is creation another coming in my possess home,” Keno wrote. “I combined normal cotija cheese to go with a pointy cheddar and a somewhat tainted Mexican crema. Your expel iron serves mixed functions with this recipe, from browning a belligerent beef to baking a casserole. It’s a truly stove-to-table meal.”
The recipe calls for enchilada sauce. You can buy this during a grocery, of course. If time is not an issue, or, if we prefer, here’s a elementary recipe from Martha Stewart.
(Cutting into this is a bit like slicing into a pie. The initial square competence not be a prettiest.)
One-Skillet Enchilada Casserole with Cotija and Crema
1 bruise belligerent beef
1 parcel taco seasoning
1 crater chopped yellow onion
1 crater chopped cremini mushrooms
2 cups red enchilada sauce
1 15-ounce can pinto beans, emptied though not rinsed
2 cups cheddar cheese, shredded
1/2 crater shredded cotija cheese
5-6 flour tortillas
Cilantro, minced, for garnish
Mexican crema or green cream, for garnish
Preheat your oven to 350 degrees.
Place 10-inch skillet over middle heat; supplement belligerent beef and taco seasoning. Cook about 8 to 10 minutes.
Add onions and mushrooms to skillet. Stirring each 2 to 3 minutes, alleviate a mushrooms and onions. Once they are softened, about 5 minutes, stir in a enchilada salsa and pinto beans. Bring reduction to a simmer, stirring each 2 to 3 minutes.
Next, stir in two-thirds of a cheddar and cotija cheeses, and brew together until cheeses melt.
Pour beef-and-bean reduction into blending bowl; set aside.
Add 1 vast spoonful of a beef-and-bean mix, adequate to easily cloak bottom of skillet, and afterwards press in 1 tortilla. Add another vast spoonful of a beef-and bean mixture, adequate to widespread a skinny covering over tortilla. Top with another tortilla.
Continue layering this approach until roughly reaching tip of skillet, regulating about 5 or 6 tortillas. Top final tortilla with any remaining beef-and-bean mixture, and afterwards shower with remaining cheese.
Bake for 25 to 30 minutes, until cheese is melted and edges of tip tortilla demeanour somewhat crispy.
Remove skillet from a oven.
Cut into stew with a pointy blade into preferred portion; dip out portions regulating a spatula.
Garnish with minced cilantro and Mexican crema or green cream.