One-skillet Enchilada Casserole with Cotija and Crema recipe

“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
Serves 6

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.

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