Where did the month go? I turn around, and four weeks have gone by since my last post!
By special request: This recipe for stacked enchiladas (sometimes known as Mexican lasagna, or enchilada pie), comes from my mother-in-law. She taught me this recipe as a post-Thanksgiving tradition, made with leftover turkey meat in lieu of beef. It’s fantastic that way, too.
No pictures – sorry! I’ll have to take some the next time I make it. This recipe freezes well; I wrap it uncooked in tinfoil and bake after it thaws.
3 T. flour
3 T. butter
2 c. milk
1 pint tomato sauce
1 t. hot sauce (Louisiana Hot Sauce is the best!)
1 pound ground beef
½ yellow onion, diced (optional)
1 can black beans, rinsed and drained (optional)
1-2 c. shredded cheese
Brown flour in butter; mix in milk to make a white sauce. Bring to a boil, add tomato sauce. Bring to a boil again; add the hot sauce, set aside.
Make taco meat with ground beef, onions and taco seasoning.
Layer in casserole dish:
scant layer of meat (you really want to be stingy with it, or you’ll not end up with enough layers)
scant layer of cheese
scant layer of beans
scant layer sauce
Repeat until you run out of space. Top layer should only have sauce and cheese on it.
Bake uncovered at 350° for 30 minutes.