Beef Enchilada Casserole

Total Time: 50 mins Preparation Time: 30 mins Cook Time: 20 mins

Ingredients

• 1 tablespoon vegetable oil
• 1 medium onion, chopped
• 1 poblano peppers, seeded & diced or 1 jalapeno pepper, seeded and diced
• 3 garlic cloves, minced
• 2 cups canned tomatoes, chopped
• 1 pinch sugar
• 1 dash salt, to taste
• 1 dash fresh ground black pepper, to taste
• 1 tablespoon vegetable oil
• 1 lb skirt steak, cut into small strips
• 1 medium onion, chopped
• 3 garlic cloves, minced
• 1 large idaho potato, peeled and chopped
• 2 cups canned tomatoes, chopped
• 1 teaspoon dried oregano
• 1 teaspoon ground cumin
• 1/2 cup raisins, preferably golden
• 8 green olives, chopped
• 12 small corn tortillas
• 1/3 cup romano cheese, grated

Recipe

• 1 for the sauce: in a saucepan, heat the oil over medium heat. add the onion, pepper and garlic and cook for 5 minutes, stirring occasionally.
• 2 add the tomatoes, sugar, salt and pepper and simmer for 10 minutes.
• 3 puree the sauce in a blender or food processor.
• 4 for the enchiladas: in a large skillet, heat the oil over high heat. season the steak with salt and pepper and brown it in the hot pan. transfer the steak to a plate and set aside.
• 5 using the same skillet, reduce the heat to medium and add the onion and garlic. cook for 2 minutes.
• 6 add the potato, tomato, oregano, cumin, salt and pepper and cook for 10 minutes. add the steak, raisins and olives and stir to combine.
• 7 preheat the oven to 350ºf.
• 8 fill the corn tortillas with the steak mixture and arrange them in a single layer in a large baking dish. cover the enchiladas with the sauce and sprinkle with cheese.
• 9 cover the baking dish with foil and bake for 20 to 25 minutes.