The Nervous cook -layered beef enchilada bake
After a month long overseas holiday, I wasn’t looking forward to returning to the kitchen for the dreaded ‘ what’s for dinner’ routine. In fact the first night home, I was a bit taken back that no one came to take my order and place a glass of wine in front of me.
Layered Beef Enchilada Bake
2 tablespoons olive oil
1 finely chopped brown onion
2 cloves of crushed garlic
500g beef mince
1 teaspoon Mexican chill powder
2 teaspoons ground cumin
2 x 400g canned chopped tomatoes
2 cups grated tasty cheese
420g can red kidney beans, drained and rinsed
420g can corn kernels, drained and rinsed
Packet of 8 flour tortillas. cut in half
Lime wedges to serve (optional)
1 diced ripe avocado
1/2 cup fresh coriander leaves ( I’m in the half of the population that hates coriander, so I leave it out)
1/2 small red onion, finely chopped
2 tomatoes, seeded and finely chopped
1 tablespoon lime juice
Preheat oven to 200 degrees C or 180 degrees C fan-forced. Heat oil in a large frying pan over medium-high heat. Add onion. Cook, stirring, for 5 minutes or until softened. Add garlic. Cook for 1 minute or until fragrant. Add mince. Cook, breaking up with a wooden spoon, for 6 to 8 minutes or until browned. Stir in chilli powder, cumin and tomatoes. Season with salt and pepper. Bring to the boil. Reduce heat to low. Simmer, uncovered, for 20 minutes.
Meanwhile, make salsa Combine avocado, coriander, onion, tomato and lime juice in a glass or ceramic bowl. Season with salt and pepper. Cover. Refrigerate until required.
Reserve 1 cup of cheese. Combine remaining cheese, kidney beans and corn in a bowl. Spoon 1 cup mince mixture over the base of a 4cm-deep, 18cm x 21cm (base), 8-cup-capacity baking dish. Sprinkle with 3⁄4 cup bean mixture. Top with 4 pieces of tortilla to cover. Spoon 1 cup mince mixture over tortillas. Sprinkle with 3⁄4 cup bean mixture. Top with another 4 pieces of tortilla. Continue layering, finishing with a layer of bean mixture. Sprinkle with reserved cheese.
Bake for 20 minutes or until the cheese has melted and golden. Let stand for 10 minutes.
Top with salsa and serve with lime wedges.