Oh goody, weekend time and another Saturday which means Mexican food. Actually, this one is more Texan with Mexican flavors. Homemade, hearty and hot… well, you can make this enchilada casserole as spicy or mild as you want… for us, we like it with a little kick.
I started with the idea of a basic enchilada sauce, an easy one from my North of the Border Enchiladas that uses chili powder as the base. I added a little more spice with smoked chile pepper and enhanced the flavor deeper with beef stock and herbs. Easy.
The hardest part of this recipe is browning the ground beef. I also added a little chorizo
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