Beef Enchilada Casserole

Ingredients:

For the Echilada Sauce

• 1 tbsp. Olive Oil
• 1 Onion, diced
• ½ tsp. Kosher Salt
• 1 ½ tsp. Cumin
• 2 tsp. Chili Powder
• 1 tbsp. All-Purpose Flour
• 430g Tomato Sauce
• 1 cup Chicken Stock
• 2 cloves Garlic, minced

For the Casserole

• 500g Ground Beef
• ½ tsp. Salt
• ¼ tsp. Black Pepper
• 1 Onion, diced
• 130g Green Chillies, diced
• 430g Black Beans, drained and rinsed
• 12 Corn Tortillas
• 3 cups Cheese

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Directions:

1. Preheat your oven to 180° C.
2. Grease your Chef Rectangular Dish with cooking spray and set aside.
3. For the Enchilada Sauce:
   • Heat your Chef Skillet over medium heat and add 1 tablespoon of oil.
   • Add the onion and kosher salt and sauté until the onion is translucent for +-5 minutes.
   • Stir chili powder and cumin into the skillet and cook for 30 seconds before slowly stirring the flour into the mixture.
   • Whisk in the chicken stock, let it simmer for +-1 minutes.
   • Stir in the tomato sauce and minced garlic and bring to a slow while stirring occasionally for +-5 minutes.
4. For the Enchilada Filling:
   • Add the ground beef to your Chef Round Casserole (3.5L) and fry for +-3 minutes.
   • Sprinkle with salt and pepper and combine well.
   • Add the diced onion and cook until the beef is cooked through for +-5 minutes.
   • Remove the skillet from the heat and drain the excess fat.
   • Stir in the green chillies and black beans.
   • Pour 1/2 cup of the enchilada sauce in the bottom of the prepared Rectangular Dish.
   • Dip 6 tortillas in the remaining sauce to coat them and line the bottom of the Rectangular Dish with the coated tortillas.
   • Divide the beef mixture in half and add half of it to the top the tortillas in the dish. Top with 1 cup of cheese.
   • Dip the remaining 6 tortillas in the enchilada sauce and top with the remaining beef mixture and 2 cups of cheese.
   • Bake the dish uncovered for +-20 minutes or until the cheese is bubbly. Serve and enjoy!