Instead of wrapping enchiladas, Sunny Anderson cooks classic casserole casserole enchiladas sauce, add minced meat with vegetables and double cheese to perfect the recipe for cooking an incredible dish that will appeal to everyone гостям. 
Time: one hour. 25 minutes Difficulty: easy Servings: 8-10 The recipes are used volumetric containers: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
Enchiladas sauce:
- 1 tbsp. l olive oil
- 0.5 tbsp. chopped onions
- Salt
- 2 tbsp. l tomato paste
- 1 tsp ground zira
- 0.5 tsp fresh chopped thyme
- 1 clove of minced garlic
- 3/4 Art. beef broth
- 1 (800 gr.) Can of pureed canned tomatoes
Meat filling:
- 2 tbsp. l olive oil
- 0.5 tbsp. chopped onions
- 0.5 tbsp. finely chopped green bell pepper
- 0.5 tbsp. finely chopped yellow bell pepper
- Salt
- 2 minced garlic cloves
- 700 gr. ground beef
- 1/4 Art. beef broth
- 1 tsp ground zira
- 1 tsp onion powder
- 1 tsp chopped fresh thyme
- 2 peeled and chopped Roman tomatoes
- 1 packet of spanish seasoning
- Freshly ground black pepper
- 1.5 tbsp. grated cheddar cheese on a coarse grater
- 1.5 tbsp. grated cheese Monterey Jack
- 18 tortilla corn tortillas (15 cm each)
Recipes with similar ingredients: onions, tomato paste, cumin, thyme, garlic, mashed tomatoes, sweet pepper, minced meat beef, onion powder, cheddar cheese, Monterey jack cheese, tortilla
Recipe preparation:
- Preheat the oven to 180 ° C.
- For the sauce: Chop the butter in a frying pan over medium heat, then add onion and a pinch of salt. Fry until onion will become soft and translucent. Add tomato paste, make the fire is a little stronger so that it boils. Cook until pasta won’t get a richer color, then add zira, thyme and garlic. Stir the mixture, fry for a while. Then pour meat broth and mashed tomatoes. Make the fire stronger to the mixture boiled, then reduce it and let the sauce simmer for 20 minutes. under the cover. (The sauce can be stored in the refrigerator.)
- For meat filling: In a large skillet with straight edges chop the olive oil over medium heat. When butter heat, add onions, green and yellow bell peppers. Add garlic and cook until soft, about 4 minutes. Add ground beef, broth, zira, onion powder, thyme, tomatoes and Spanish seasoning at short intervals. Add a pinch of salt and pepper (Spanish seasoning contains salt, so be careful not to oversalt the dish). Shuffle and mash the minced meat with a spoon or fork. Cook until meat is not cooked, about 8-10 minutes. (Meat filling can store in the freezer.)
- For cooking casseroles: Mix 2 types of grated cheese together and set aside. In a 30-centimeter form for bake pour 0.5 tbsp. red sauce, then smear it to close the bottom evenly. Spread 6 corn tortillas, they may intersect so that the entire bottom surface is filled. Then spread half the meat filling and 0.5 tbsp. grated cheese evenly distributing the mixture. Then lay out another 6 cakes and pour in tomato sauce. Next, lay out the remaining minced meat together with the rest of 0.5 tbsp. grated cheese, covering the mixture with another 6 corn tortillas. Pour the remaining red sauce on top, distributing it evenly, then sprinkle with grated cheese. Put dish on a baking sheet and cook until the cheese melts, and the sauce will not start to bubble, from 25 to 30. If the prepared dish you got it out of the refrigerator, add another 15-20 by the time of cooking min Cover the casserole with foil if it starts too quickly burn. Serve the dish hot.
