Folks, this is gonna be a short one ... no rambling today. Been crazy down here and busier than I care to elaborate.
What's that you say? - oh, you're welcome.
I love spicy tamales and I love saucy enchiladas. This is my version of a twisted mix-up casserole featuring the flavors of both. Now if you don't care for the extra heat, leave out the black pepper until after simmering the meat sauce together, then add to your liking. Enjoy!
serves 6 to 8 folks
1 1/2 to 2 pounds lean ground beef
1 large onion, chopped
1 cup water
3 heaping tablespoons chili powder
1 teaspoon salt
1 teaspoon minced chipotle peppers in Adobo sauce or chipotle chile powder
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1/2 cup sour cream
2 cups Enchilada Sauce, see my Western Sauce recipe or use store bought if you just have to
10 -8 inch flour tortillas cut into 3/4-inch strips
1 -15.25 oz can whole kernel corn, drained
1 -15 oz can black beans, rinsed & drained
3 cups Mexican blend shredded cheese
Cover the bottom of a large oblong casserole dish (or two 8-inch dishes if you want to serve half as much at first) lightly with a thin coating of enchilada sauce. Place a layer using a forth of the tortilla strips in the bottom. Sprinkle a third of the meat mixture on top followed with a third of the corn and black beans. Spread evenly and sprinkle 1-cup of cheese on top of this. Pour 1/2 cup enchilada sauce over the cheese. Repeat the layers two more times ending with a layer of tortilla strips. Add remaining cheese and enchilada sauce to cover the top of the casserole.
Bake in a preheated 350 degree F. oven for 35 to 45 minutes or until cheese in melted and casserole is bubbly.
Serve with sour cream, additional cheese, and jalapeño slices if desired.
Note: If making two casseroles, you can cover in foil and freeze for a month. When ready to cook, thaw in the refrigerator for a day and let set out about 30 minutes before placing in an oven. Bake as above.