Afternoon everyone, finally got a chance to get on the computer to do this post. This is a jam packed post with three awesome recipes that I highly recommend! I saw this tortilla bake recipe on Facebook from a friend who shared it from Welcome Home page and their picture alone sold it for me! Ever since I had to go more alkaline I have missed mexican food and every time the family wants it I have to make it with beef because no one else likes it meatless or with chicken. Soooooooo, I managed to get some ground white turkey meat which doesn’t smell or taste funky (unlike the ground dark turkey meat we’ve bought in the past).
Thursday night I looked over the recipe and had to pull out the Emeril Lagasse recipe for enchilada sauce since we don’t keep the canned/jarred stuff in the house, and used a homemade taco seasoning rather than the store bought packet. But you can definitely use whichever you prefer.
Tortilla Bake (original recipe from Welcome Home)
1 lb ground beef
1 small onion
1 packet taco seasoning
4 medium corn or flour tortillas
2 cups Mexican Blend Cheese
1 (10 oz) enchilada sauce, mild or hot
4 oz sour cream for topping
Preheat oven to 350 degrees. Brown ground beef and onion over medium-high heat until beef is cooked through; drain. Return the beef and onions to the skillet and add taco seasoning. Stir in the enchilada sauce. Leave on low heat to simmer for 10 minutes.
Spray a 9 x 9 baking dish with cooking spray. Lay the first tortilla in the dish and sprinkle meat mixture on top, taking it all the way to the edges. Then sprinkle a layer of cheese on top. Cover with another tortilla and repeat until you use all four tortillas. Sprinkle top layer with more cheese and bake at 350 degrees for 15 minutes until heated through. Serve with your choice of topping such as sour cream, salsa or guacamole.
Other optional ingredients you may want to add….
Green or red chilies
green or red peppers
Pepper Jack Cheese
Emeril’s Enchilada Sauce
3 tblsp vegetable oil
1 tblsp flour
1/4 c chili powder
2 c chicken stock
10 oz tomato paste
1 tsp dried oregano
1 tsp cumin
1/2 tsp salt
In a medium sauce pan heat oil, add flour, smoothing and stirring with a wooden spoon or whisk. Cook for a minute. Add chili powder, whisk and cook for 30 seconds. Add stock, tomato paste, and cumin. Bring to a boil, reduce heat to low and cook for 15 minutes. The sauce will thicken and smooth out. Adjust the seasonings. Serve atop your favorite enchiladas.
Yields 2 1/2 cups sauce.
1 tablespoon chili powder
1 teaspoon cumin
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon oregano
1 vegetable bouillon cube
1/4 teaspoon cayenne pepper (optional, or to taste) or 1/4 teaspoon red chili powder (optional, or to taste)
1 cup water
Simmer for 10 minutes or until water is absorbed and bouilion cube is disolved.
Serve over tortilla chips with cheese and salsa, or use as a filling for tacos, burritos, or enchilladas.
As I reheated the cooked ground turkey, I added a couple of tablespoons of oil and the chopped onion. Let it cook covered to help speed up the cooking. On another burner I got the enchilada sauce going.
My oldest nephew wasn’t about to let me make a mexican dish without beans in it. I added a can of black beans, liquid too, and a can of chopped green chiles for a little kick of heat.
Layering this big mamma-jamma was easy: Ladle some enchilada sauce into the bottom of the pan (I had to double this tortilla bake recipe since I have more mouths to feed). Next I used three low carb high fiber flour tortillas, one I tore in half to fill in any gaps. Spoon half the turkey meat on next, top with cheese, and ladle more sauce over it. Repeat the layers ending with cheese on top. Cover and bake for 40 minutes, remove foil and continue to bake for up 20 minutes. Remove from oven and let cool before serving with your favorite sour cream, guacamole, and tortilla chips. I wound up using a total of nine tortillas for the entire casserole.
This was an absolute hit! I was in heaven, or near to it. It was perfect, saucy, cheesy, and the blend of flavors knocked my socks off! If I had more thumbs I’d give it more than two. The only issue I had was some slight indigestion later from the sauce but it was worth it! This is definitely going on my bulk freezer cooking list, not too many things get on that list 🙂
Be sure to check out Welcome Home for more delicious recipes and inspirations.
Have a blessed weekend 🙂
- Beef Enchiladas (annaleciaisawesome.wordpress.com)
- (Not as Skinny) Skinny Sour Cream Enchiladas (karastable.wordpress.com)
- Veggie Enchiladas (theveganginger.wordpress.com)
- Vegetarian Enchilada Bake (boxeats.wordpress.com)
- Healthy Enchilada Pie (chefjencowen.wordpress.com)
- Enchiladas (sizzlingsaucepan.wordpress.com)
- How to make Vegan Enchiladas (tech104c.wordpress.com)
- Low-Carb Beef Enchilada Pie (sleevers.wordpress.com)