Tasty main dish that will impress with stacks of enchilada flavor.
This was really good. I wish that I would have a good picture of it because it really looked great after I took it out of the oven and presented it on a glass platter. However, I took it to a potluck and didn't get a chance to photograph it before it was devoured. Maybe, I will update this post when I make it next time. And there will be a next time!
Updated Pic 04/17/16 (from another potluck!)
The original post was vegetarian, so I added the meat to make it family-friendly. And I think it's a great idea to use the springform pan so you can show off the tasty layers.
6 (10”) flour tortillas
1 lb ground beef
1 T. olive oil
1 large onion, diced
1 jalapeno pepper, minced
2 cloves garlic, minced
½ t. cumin
salt & pepper
2 c. frozen corn
4 green onions, sliced
1 (15 oz) can black beans, drained & rinsed
¼ cup cilantro, minced
2 cups shredded cheese
Ingredients (Enchilada sauce):
1 T. olive oil 1 (28 oz) can crushed tomatoes
1 small onion, diced 2 T. chili powder
1 clove garlic, minced 1-1/2 t. cumin
Directions:
Prepare 10” springform pan with cooking spray. Brown ground beef, and drain. Add olive oil and saute onion until tender. Add the jalapeno, garlic, ½ t. cumin, salt and pepper. Cook through. Add corn, green onions, beans, and green cilantro. Set asideFor enchilada sauce, heat 1 T. olive oil, and saute small onion until tender. Add garlic, crushed tomatoes, chili powder, and cumin. Simmer for 5 minutes.
Place ¼ cup of enchilada sauce in springform pan (spread to sides). Layer tortilla shell, ¼ cup enchilada sauce,3/4 cup filling, ½ cup cheese. Repeat 4X. After the last tortilla is stacked, pour remaining sauce and remaining cheese.
Bake at 400 degrees for 20-25 minutes.
Cool for 10 minutes and run a knife along the sides of the pan before you remove the side. To serve, slice into wedges.
Variation from crunchyrock.com
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