Mexican Casserole Tortilla (Enchilada)

Porción: 9

INGREDIENTS:

• For the ragout:
  • 1 onion
  • 3 cloves garlic
  • 1 tablespoon winged fat (chicken / goose / duck)
  • 1 piece of bell pepper (180 g)
  • 1 kg of minced pork or beef
  • 250 g deep-frozen corn,
  • 2 canned (510 g) red beans
  • 1/3 bottle (250 g) tomato
  • Salt to taste
  • Pepper
  • Cumin
  • Oregano
  • Crumbly habanero peppers
• For the sauce:
  • 2 tablespoons cooking oil
  • 2 teaspoons wholemeal flour
  • 2/3 bottle (440 g) of tomato juice
  • Seasonings
• In addition:
  • 9 wholemeal tortilla sheets
  • 350 g red cheddar cheese
  • Black olives

 

PREPARATION:

1.) Fry the onion, garlic, and chopped bell pepper in a glass of chicken fat.

2.) Add the minced meat, the spices, and then simmer under a lid - stirring occasionally - until becomes white.

3.) Add the corn, the drained canned beans, and 2.5 dl of the glass of tomato juice.

4.) Cover and cook for 20 minutes, then remove the lid and evaporate its juice.

5.) In the meantime, prepare the tomato sauce.

6.) Add 2 teaspoons of flour to the heated oil and fry it for about half a minute with constant stirring.

7.)  Season with the remaining tomato juice.

8.) Grease the baking tray. Dividing the filling into 9, put on the tortilla sheets. Then fold both sides of the sheets onto the filling and place them face down on the baking tray.

9.) Add the tomato sauce on top of the dough and then sprinkled with black olives.

10.) Add the grated cheddar cheese too.

11.) Bake it in a preheated oven at 180 C for 35 minutes and then at  200 C for 10 minutes to brown the cheese.