* Enchilada Casserole
Organic White Onion, ea. THUMBNAIL
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Red Bell Pepper, ea. THUMBNAIL
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Hatch Mild Chopped Green Chiles, 4oz. THUMBNAIL
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Eden Organic Black Beans, 15oz. THUMBNAIL
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Eden Organic Pinto Beans, 15 oz. THUMBNAIL
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Cascadian Organic Sweet Corn, 16oz. THUMBNAIL
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ground sirloin beef THUMBNAIL
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Strauss Farms 100% Grass Fed Ground Beef, 16oz THUMBNAIL
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Hatch Organic Red Medium Enchilada Sauce,15oz. THUMBNAIL
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Hatch Organic Red Mild Enchilada Sauce, 15oz. THUMBNAIL
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La Tortilla Factory Handmade Style White Corn Tortillas, 8 count THUMBNAIL
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Organic Cilantro Bunch, ea. THUMBNAIL
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Organic Green Onion, ea. THUMBNAIL
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Avocado, ea. THUMBNAIL
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Farchioni Extra Virgin Olive Oil, 1L THUMBNAIL
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Enchilada Casserole

  • ·     1 tablespoon olive oil
  • ·     1 medium white onion, peeled and diced
  • ·     1 large red bell pepper, cored and diced
  • ·     1 (4 ounce) can diced green chiles
  • ·     2 (15 ounce) cans beans, rinsed and drained (one can pinto, one can black beans)
  • ·     8 ounces frozen whole kernel corn, defrosted
  • ·     1.5 pounds ground beef, cooked
  • ·     3 cups red enchilada sauce, divided
  • ·     12 corn tortillas, halved
  • ·     3 cups shredded Monterrey Jack or Mexican blend cheese

·         toppings: chopped fresh cilantro, diced red onion, thinly-sliced green onion and/or diced avocado

·          

1.     Heat oven to 375°F. Mist a 9×13-inch baking dish with cooking spray; set aside.

2.     In a large sauté pan, cook ground beef until no longer pink. Drain any fat and set beef aside.

3.     Heat oil in the same sauté pan over medium-high heat.  Add onion and bell pepper and sauté for 6-7 minutes, or until softened.  Stir in the diced green chiles, beans, corn, reserved ground beef and 2 cups enchilada sauce, and stir to combine.  Remove from heat and set aside.

4.     Pour about 1/2 cup of the remaining enchilada sauce in the baking dish and spread until the bottom of the dish is evenly coated. Top with a layer of about 8 tortilla halves, so that the entire dish is covered. Top evenly with 1/3 of the beef mixture, followed by 1/3 of the cheese.  Repeat with another layer of tortillas, beef mixture, and cheese.  Followed by a final layer of tortillas, beef mixture, the remaining 1/2 cup of enchilada sauce, and cheese.

5.     Cover the pan with aluminum foil, then bake for 20 minutes.

6.     Remove pan and remove aluminum foil. Uncover and bake for 10 more minutes, until the cheese is thoroughly melted.

7.     Remove from the oven and serve warm, garnished with your desired toppings. (Adapted from GimmeSomeOven) Serves 8

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