Feb 2, 2009
Without any real plans on Saturday night we decided to make ourselves the party. Homemade marg's, three-layered enchilada's, and chips and we were ready. The hubby was craving ground beef enchilada's, but after walking out of the butcher with not quite enough meat we decided to improvise. It took another trip to the store, but that's the fun of planning a meal as you grocery shop. So Saturday we made three layered ground beef flour tortilla enchilada casserole filled with butternut squash, potatoes, onions, a Serrano pepper, and oodles of cheese. That's what happens when your husband is a mid-western cheese lover at heart.
Recipe for Three-layered Enchilada's
1 lb ground beef
1/2 large butternut squash, cubed
6 small butter potatoes, pealed and cubed
1/2 red onion
1 serrano pepper
Mexican cheese blend, grated
Fry up the ground beef, drain and place in a bowl, leaving the pan with the juice from the beef. In a separate frying pan heat just a touch of olive oil and add the butternut squash, potatoes, and enough water to cover the bottom of the pan. Cover and let cook until soft (about 10 minutes).
Chop up the onion and pepper, leaving enough seeds for your desired spiciness and saute in the beef pan. Once the onions and potato / squash mixture are done gather all the ingredients to assemble the dish. Using a glass 9 x 13 inch pan place a layer of tortillas, then add about half of all the fillings, onions and pepper, squash and potatoes.
Lightly pour enchilada sauce over the first layer (I purchased mine from Trader Joe's this weekend, I find that their Mexican Enchilada Sauce is an easy grab and go item, its not completely authentic but it does the trick in a pinch). Sprinkle the grated cheese over everything.
Then start again with the tortillas, filling, sauce and cheese. Finally add an third layer of tortilla, sauce and cheese. Cover loosely with foil and bake in a pre-heated 375 F oven for about 25 minutes. Once everything is cooked through take the foil off to finish off the cheese for a final five minutes.
(photography by: alison clayshulte)