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enchiladas casserole

Ingredients:

Pancakes

  • 1 cup Pepe's Chicharrones, crushed

  • 1 cup Water

  • 2 Eggs

  • 2 Tbsp. Half and half

  • Coconut oil or butter to grease the pan

Mexican Casserole

  • 2 cups Shredded beef, cooked

  • 1 small Onion, chopped

  • 1 Tbsp. Chili powder

  • 1 tsp Ground cumin

  • 4 1/2 cups Green chilies, finely diced

  • 1 cup Tomatoes, chopped

  • 1 cup Pinto beans

  • 1 cup Sweetcorn

  • 1 Tbsp. Tomato ketchup

  • 1 cup Cheddar cheese

  • 2 Tomatoes, chopped for topping

  • 2 cups Lettuce, shredded for topping

Preparation:

Pancakes

  1. In a large mixing bowl, mix all of the ingredients together until combined.

  2. In a large non-stick pan, melt coconut oil or butter.

  3. Pour 1/4 cup of batter in the pan at a time.

  4. Flip your pancake once golden brown underneath, and small bubbles start to form on the top of the batter.

Mexican Casserole

  1. Add cooked shredded beef and onion to a large frying pan.

  2. Fry the mixture for 3 minutes, then add the spices, tomatoes and seasoning.

  3. Simmer for 10 minutes.

  4. Mix in the pinto beans, sweetcorn, ketchup, 4 Tbsp. water, and simmer for 10 minutes.

  5. Lay pancakes flat and add mixture on top.

  6. Roll up and pack tightly in a 9 x 12 casserole dish.

  7. Sprinkle with the cheddar cheese and place under the broiler for about 4- 5 minutes or until cheese is melted.

  8. Remove from oven and top with tomatoes and lettuce.

  9. Serve hot.



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