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Categories:
hamburger corn tortillas enchilada sauce corn beans Spanish rice bell pepper onion cilantro ground cumin garlic picante sauce shredded cheese chives parsley Ricotta cheese
Viewed: 42 - Published at: 8 years agoIngredients
- 1 lb hamburger meat
- 12 corn tortillas
- 2 can enchilada sauce
- 1 can corn
- 1 can refried beans
- 3 cup spanish rice
- 1 bell pepper chopped
- 1 onion, chopped
- 2 tbsp fresh cilantro chopped
- 3 tsp ground cumin
- 3 tbsp minced garlic from jar in water
- 3/4 cup Chunky picante sauce
- 3 cup shredded cheese *colby jack
- 1 tbsp dried chives
- 1 tbsp dried parsley
- 1/2 cup ricotta cheese
Method
- Cook hamburger, onions, bell pepper and garlic together.
- Add cumin and cilantro to mixture and cook until meat is browned and veggies are tender.
- Then stir in 3/4 can enchilada sauce 1/2 cup picante sauce and ricotta cheese.
- Chives and parsley.
- Heat thoroughly
- Cook Spanish rice as directed on package or make your own.
- Heat refried beans in separate pan.
- Add 1/4 cup picante sauce to beans.
- Pour 1/4 cup enchilada sauce in bottom of casserole dish and spread across.
- Place tortillas across sauce.
- Cover entirety.
- You may need to tear some of the tortillas in half to completely cover.
- Its OK if they slightly overlap.
- Spread 1/3 of the beans on top of tortillas.
- Layer 1cup Spanish rice on top of beans.
- Layer 1/3 meat mixture on top of rice.
- Repeat these steps two more times, except do not place cheese on top layer.
- Cover with foil and Bake in preheated oven at 350 for 45 minutes
- Take out of oven remove foil and add layer of cheese on top.
- Place back in oven for 5 minutes.
- Sprinkle with parsley flakes after removing from oven.
