Enchilada Casserole

Ingredients

• 2 red onions
• 2 Garlic cloves
• 1 tbsp oil
• 500 g ground beef
• 200 g canned kidney beans
• 1 tsp ground cumin
• Salt
• Pepper
• 200 ml heavy cream
• sauce thickener
• 1 tbsp chopped parsley
• 1 sprig parsley
• 4 tbsp Sour cream
• 200 g grated cheese
• 1 small jar jalapeños
• 8 enchiladas

Instructions

1. 1.

   For the chili, peel and finely dice tomatoes and onions, peel and press garlic.

2. 2.

   Heat oil in a pan and briefly sauté onion cubes. Add ground beef and garlic, cook until crumbly.

3. 3.

   Pour in heavy cream, let reduce slightly, then thicken with sauce thickener; finely chop some chilies and add parsley.

4. 4.

   Grease a baking dish, lay about 2 enchiladas, spoon 1/3 of the chili over them, sprinkle with cheese. Repeat twice more.

5. 5.

   Cover with remaining enchiladas, mix leftover cheese with sour cream, spread over enchiladas, decorate with jalapeños, bake at 200°C for about 20–30 minutes.

6. 6.

   Remove from oven, let rest for ~5 minutes, garnish with parsley and serve.