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
Print Recipe
Pin Recipe Instructions
- 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.
- Rinse kidney beans and corn in a colander and drain. Add both to the mince, season with salt and cayenne pepper.
- 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.
- 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.
- 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.
- Garnish the casserole with oregano. Add the avocado dip.
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