Ingredients: |
Ingredients: 1 pound lean ground beef
1 medium onion, chopped
2 garlic cloves, minced
1 10-ounce can enchilada sauce
1 15-ounce can black beans, drained and rinsed
Kosher salt
1 cup light sour cream
1 4-ounce can chopped green chilies, drained
½ cup chopped fresh cilantro
1 12-ounce jar green salsa
1 Tbsp. pure chili powder
1 ½ tsp. ground cumin
3 cups broken tortilla chips
2 cups grated light cheddar cheese (or light Mexican blend)
3 scallions, chopped (optional)
2 Tbsp. chopped pickled or 1 Tbsp. chopped fresh jalapenos (optional)
2 limes, cut into wedges for garnish (optional)
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Directions: |
Directions:Preheat oven to 400 degrees.
In a large skillet over medium-high heat, cook beef, onion and garlic until vegetables are soft and beef is slightly pink. Drain off any fat. Add enchilada sauce and black beans, reduce heat to low and simmer for 10 minutes. Taste and add salt if you like. (I didn’t).
Meanwhile, in a food processor or blender, blend sour cream, green chilies, cilantro, salsa, chili powder and cumin until smooth.
Spoon half the meat-bean mixture into a 9x13 inch pan or large casserole dish. Top with
1 ½ cups of the smallest of the broken chips and 1 cup of cheese. Cover the chips and cheese with the remaining meat-bean mixture. Spoon on the sour cream mixture and gently spread it to cover the meat in an even layer.
Sprinkle on the scallions and jalapenos, if using. Top with the remaining 1 ½ cups of broken chips and remaining 1 cup cheese. Cover with aluminum foil and bake for 20 minutes. Serve warm with lime wedges, if like.
** I added a can of sliced olives to each layer. Best on top of meat mixture before adding chips and cheese.
Makes 8-12+ generous servings. |
This recipe for Cat and Mo’s Enchilada Pie is from