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Casserole
Sara’s Enchilada Casserole |
This recipe was inspired by
Sara Vick of Albuquerque, NM (USA).
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Yield: about four portions
Ingredients:
Beef
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1 Tbsp. |
salad oil |
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1 lb. |
ground beef |
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1 c. |
diced potatoes |
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1/2 c. |
diced Spanish onion |
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as needed |
garlic salt |
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as needed |
ground black pepper |
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as needed |
seasoning salt |
Cassorole
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2 each |
large flour tortillas (the fresh, thicker tortillas are the best) |
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as needed |
no-stick spray |
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16 oz. |
can refried beans, removed from the can and softened with a spoon |
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8 oz. |
can black olives, sliced |
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2 c. |
Colby Jack cheese blend, shredded |
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12 oz. |
can enchilada sauce |
Garnish
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as needed |
crisp lettuce, shredded |
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as needed |
diced ripe tomatoes |
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as needed |
sour cream |
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Beef procedure:
Combine the beef in the salad oil over high heat. Add the potatoes and the onions, cooking for an additional 5 minutes to soften the onion and potato. Remove from the heat and season with garlic salt, pepper and seasoning salt.
Cassorole procedure:
To assemble the casserole, cut the tortillas into quarters. Spray the bottom of a 2 qt. casserole dish with no-stick spray and place in the 4 tortilla quarters, covering the bottom. Spread in an even layer of the refried beans. Add the beef mixture (Step 1) as the next layer. Add 1 C. of the cheese on top of the beef. Layer in a even amount of olives. Add 1/2 layer of the enchilada sauce, spreading evenly. Repeat the layers, finishing with the sauce on top.
Bake at 350°F for 30 minutes, until the entire casserole is bubbly around the edges.
Garnish procedure:
Serve garnished with sour cream, shredded lettuce and diced tomato on top.
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