Enchiladas made easy! This pie is topped with tortilla chips and while it bakes, the lowest layer transforms into a beefy-enchilada-like base while the top layer stays crisp. Everyone asked for seconds!
1-1/2 lbs. lean ground beef
1 medium onion, chopped (about 1 cup)
2 garlic cloves, minced
One 10-ounce can of enchilada sauce
1/2 cup salsa (mild, medium or hot)
One 15-ounce can black beans, drained and rinsed
1 cup sour cream
One 4-ounce can green chilies, drained and rinsed
1/2 cup fresh cilantro
One 10-ounce can Mild green chile enchilada sauce
1 Tbsp. chili powder
1-1/2 tsp. cumin
3 cups coarsely crush tortilla chips
2 cups grated cheddar cheese
3 scallions chopped, white and tender green parts only
2 Tbsp. chopped pickled jalapenos
Lime wedges for garnish
Preheat oven to 400 degrees F.
In a saute pan cook the beef, onion and garlic until the vegetables are soft and the beef is no longer pink, about 6-8 minutes. Drain fat. Lower the heat and add the enchilada sauce, salsa and black beans to the pan. Simmer for 10 minutes.
While the meat is cooking, in a food processor, add green chilies and cilantro and pulse until finely minced. In a small bowl, add chilies and cilantro, sour cream, mild green chile enchilada sauce, chili powder and cumin. Whisk until smooth.
Spoon half of the meat and bean mixture into the bottom of a 9 x 13 pan. Top with half of the crushed chips and cheese.
Cover the chips and cheese with the rest of the meat and bean mixture. Spoon on the sour cream mixture and spread it lightly so it covers the meat in an even layer. Sprinkle on the scallions and the jalapenos.
Top with the remaining 1-1/2 cups crushed chips and the remaining cup of cheese. Cover with foil and bake for 20 minutes.