The mastermind behind this recipe, Joanne Weir, describes it as taking all the flavors we love in enchiladas and creating something even fresher. Topped off with tomatoes and cilantro, this casserole recipe had my mouth watering instantly, truly love at first site 🙂 Checkout the ingredients and cooking directions below, courtesy of bhg.com.
- 2 ears fresh corn on the cob
- 8 ounces lean ground beef
- 7 ounces uncooked chorizo sausage
- 115 ounce can pinto beans, rinsed and drained
- 1 tablespoon extra-virgin olive oil
- 1 small yellow onion, chopped
- 1 large yellow sweet pepper, chopped
- 2 cloves garlic, minced
- 3/4 cup bottled chunky green salsa
- 1 tablespoon chili powder
- 2 teaspoons ground cumin
- 1/4 teaspoon cayenne pepper
- 4 8 – 9 inches flour tortillas
- 1 1/2 cups shredded cheddar or Monterey Jack cheese
Sour Cream (optional)
- Chopped tomatoes and cilantro (optional)
Preheat oven to 375 degrees F. Cut corn from cobs; set aside. Grease a 9-inch springform pan, large oven-going platter, or a 12-inch pizza pan; set aside.
2. In a large skillet cook beef and chorizo until brown and cooked through, breaking up any large pieces with a spatula; drain fat. Add beans to beef mixture and heat through. Cover and keep warm.
3. In another large skillet, heat olive oil over medium heat. Add onion, sweet pepper, and garlic. Cook, stirring occasionally until tender, about 10 minutes. Add corn, salsa, chili powder, cumin, and cayenne. Cook 5 minutes, stirring occasionally.
4. Place two of the tortillas in prepared pan. Top with meat mixture. Reserve 1/4 cup of cheese. Divide the remaining 1-1/4 cups of cheese in half; sprinkle one half on the meat mixture. Add another tortilla, vegetable mixture, and remaining half of cheese. Add final tortilla. Cover loosely with foil. Bake 10 minutes. Uncover and sprinkle with reserved 1/4 cup of cheese. Bake 10 minutes more. Let stand 10 minutes. Remove sides if using springform pan. Top with sour cream, tomatoes, and cilantro. Slice with a serrated knife. Makes 6 servings.