Worlds Best Enchilada Casser-Ole
INGREDIENTS
1-½-pounds ground beef
1 small onion, cut very finely
2 garlic cloves, chopped or minced
2 cups enchilada sauce
1 can of black beans, drained and washed after being drained. 1 can of diced green chilies, 7 ounces, drained 12–14 tortillas, your choice of flour or corn
1-¼ cups cheddar, shredded
a quarter and a quarter of a cup of shredded Monterey Jack cheese
1 avocado, peeled, seeded, and chopped to be used in the recipe
1 tbsp. lemon juice
1/2 cup tomato, chopped
1 jalapeño, seeded and chopped, along with a quarter cup of chopped cilantro
INSTRUCTIONS
Turn the oven temperature up to 350 degrees Fahrenheit. Spray a 9 x 13-inch casserole with non-stick spray for ease in cleaning. Cook the ground beef in a large pan over medium heat until it is browned.
Add the onion to the ground beef when it reaches approximately the halfway point of browning. Reduce the heat after the meat has been cooked until it has browned and the onion has become tender.
After adding the garlic, heat it for one minute while stirring it constantly.
Add one and a quarter cups of enchilada sauce, black beans, and green chilies, and stir to incorporate while the mixture simmers for one to two minutes. The bottom of the casserole dish should have 2 tablespoons of enchilada sauce spread evenly over it. On the bottom, stack one-fourth of the tortillas, then distribute one-third of the beef mixture, and finally top with one-fourth of each cheese. Repeat these layers two more times.
Top with the final layer of tortillas, the remaining enchilada sauce, and the remaining cheese. Cover the dish with foil, then place it in the oven for 30 to 35 minutes, or until the cheese has melted and the casserole has reached the desired temperature. Take out of the oven and let cool for five minutes while covered.
Combine avocados with freshly squeezed lemon juice. Avocado, tomato, cilantro, and jalapeño should be spread on top of the casserole.
NOTES Tilt the pan and use paper towels to soak up any excess fat after browning ground beef. This is the easiest way to remove excess grease after browning ground beef. This recipe works with flour tortillas as well as corn tortillas.
It is possible to utilize enchilada sauce that has been bottled or canned; however, making your own sauce at home is strongly suggested due to the incredible taste. You are free to substitute the toppings with whatever you choose, such as shredded lettuce, green onions, sour cream, or black olives. It is possible to use other beans in place of the black beans, such as pinto beans, navy beans, or even lentils or black eyed peas; however, these beans will need to be precooked before being used in this recipe.
The finished product of this dish is at its most delicious fresh from the oven. In order to reheat the casserole, cover it with aluminum foil and set it in an oven preheated to 350 degrees Fahrenheit for 20 to 25 minutes. Reheating it in the microwave or toaster oven is an additional option.
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