Enchilada – Casserole

by Editorial Staff

Summary

Prep Time 1 hr
Total Time 1 hr
Course Main Course
Cuisine European
Servings (Default: 6)

Ingredients

  • 1 large onion (s)
  • 2 cloves garlic)
  • 2 tablespoons oil
  • 500 g minced meat, mixed
  • salt
  • Cayenne pepper
  • 1 can kidney beans, 425 ml
  • 1 can corn, 22 ml
  • 2 large tomato (s)
  • 400 ml sauce (salsa)
  • 6 tortilla (s), approx. 1 cm in diameter
  • 100 g cheddar cheese
  • 200 g sour cream
  • 2 large avocado (s), ripe
  • 2 tablespoon lemon juice
  • 1 pinch (s) cumin
  • Oregano, fresher
Enchilada – Casserole
Enchilada – Casserole

Instructions

  1. Peel and dice the onion and 1 clove of garlic. Heat the oil. Fry the mince in it until crumbly. Fry the onion and garlic and season.
  2. Rinse kidney beans and corn in a colander and drain. Add both to the mince, season with salt and cayenne pepper.
  3. Wash, quarter and core the tomatoes. Finely dice the pulp of 1/2 tomato, coarsely dice the rest. Add coarse cubes to the mince, pour on the salsa sauce, mix everything, season if necessary.
  4. Spread 2/3 of the minced meat filling on the tortilla cakes, roll up the cakes and cut in half crosswise. Spread 1/3 of the mince filling on the bottom of a large baking dish. Spread the filled tortilla cakes on top. Grate the cheese finely, mix with sour cream and spread over the enchiladas. Bake the casserole in a preheated oven at 200 ° for about 30 minutes.
  5. Peel, halve and core the avocados. Drizzle the pulp with lemon juice and mash or puree with a fork. Peel 1 clove of garlic, press through and fold in with the remaining diced tomatoes. Season with salt, pepper and cumin.
  6. Garnish the casserole with oregano. Add the avocado dip.

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