Ground beef enchilada casserole with picadillo and red enchilada sauce
Cooking Con Claudia · ♥ 6.2K likes · 142K views · 8 min video
Read about ground beef in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 4 tsp salt
- 1½ tsp salt
- 18 whole tortillas
- ½ whole onion
- 1 whole small green pepper
- 2 lb ground beef
Add the ground beef, season with garlic, cumin, oregano, black pepper and salt, break it up and let it brown.
- 3 cloves minced garlic cloves
- 2 tsp ground cumin
- 2 tsp oregano
- 2 tsp black pepper
- 2 whole small carrots
- 2 whole small potatoes
- 1 whole bay leaf
After four minutes add the carrots and potatoes; add the bay leaf, reduce to medium, cover and cook 10 minutes.
- 2 whole Roma tomatoes
Uncover, add the Roma tomatoes and cook 3 to 5 minutes more until the potatoes and carrots are soft; check for salt and set aside.
- 8 whole New Mexico chile pods
- 5 whole chile de arbol
- 2 whole chile anchos
Put the cleaned New Mexico chiles, chiles de arbol and anchos in a small pot, cover with water and bring to a boil on high; turn off as soon as it boils.
- water
- 3 cloves garlic cloves
- onion
- 1 tsp black pepper
- 1 tsp oregano
- ½ tsp ground cumin
- 4 cup beef broth or water
Transfer the chiles to the blender with the garlic, onion piece, black pepper, oregano, cumin, salt and beef broth or water; blend until smooth.
- 3 tbsp butter
- 3 tbsp all-purpose flour
Dry the pot, melt the butter over medium heat, stir in the flour and cook about 30 seconds.
Spread sauce in the baking dish, add tortillas and more sauce, then the picadillo and a blend of queso Oaxaca and cheddar.
Layering the casserole
- queso Oaxaca
- medium cheddar cheese
For the next layers dip tortillas in the sauce, then repeat meat and cheese; finish with sauce-dipped tortillas and cheese.
- pico de gallo
- sour cream
Serve topped with pico de gallo and sour cream, with rice and beans on the side if wanted.
Cutting and toppings