October 12 was my one year blogiversary! I cannot believe my little blog is one year old. It started by documenting 30 days of clean eating with awful pictures on Instagram while fun-employed. After depriving myself of sugar for a month, naturally I went on a quest for the best chocolate chip cookies ever. From there I started sharing favorite recipes, bought a real camera and began developing my own ideas.

It’s been a challenge to maintain since obtaining full time employment, but a girl’s gotta eat! I’m amazed to discover I actually do possess a talent. I love the outlet it gives me creatively and the ability to connect with other cooks, cultures and especially the people I share with–through this blog and in “real life.”

I meant to post this on the day of, but I was busy trying to catch a flight home. Then came the business of life and, well, I’m glad to finally be back and I think you will be too! Today I have all the tastiness of grandma’s enchiladas in a quick, streamlined method. Grandma’s filling is what sets hers apart from the traditional beef or chicken. They’re filled with a mixture of chorizo, green beans and potatoes…unusual perhaps, but they are the BEST! I’m not sure if it’s Mexico authentic or the Texas influence, but I’ve also had chorizo and green bean enchiladas from a little stand in Chicago so it’s definitely a thing.

Grandma added potatoes to many dishes in order to stretch her dollar and the food she was making for 5 hungry children. You can peel and dice your own potatoes like she did, but frozen hash browns are more convenient, which is the point of this casserole. She always made her red sauce from scratch, but to make things easier I use canned. My mom uses Ortega brand since it tastes closest to grandma’s.

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Enchilada Casserole

Yield: 8

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Enchiladas in red sauce get an easy makeover with this casserole.

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Ingredients

• 1 1/2 pounds Mexican-style chorizo or ground beef
• 2 cans (10 ounces each) red enchilada sauce
• 2 cups frozen diced hash brown potatoes
• 1 can (14.5 ounces) cut green beans, drained
• 3 cups (12 ounces) cheddar cheese, shredded
• 1 dozen corn tortillas
• Salsa, sour cream or other toppings

Instructions

Preheat oven to 350°F. Grease a 13×9 inch pan.

Crumble and brown chorizo (or ground beef) in a large skillet over medium heat. Drain any excess oil. Add the potatoes and cook until no longer frozen. Stir in green beans. Add one can of enchilada sauce and bring mixture to a simmer.

Pour remaining can of enchilada sauce in a shallow bowl. Dip 6 tortillas in sauce, one by one, making sure each side is thoroughly coated. Place tortillas in bottom of 13×9 pan in an even layer. Some overlapping is ok. Add half the meat mixture and sprinkle with half the cheese. Repeat layers by dipping remaining 6 tortillas, spreading with meat mixture and topping with cheese.

Cover casserole with foil and bake for 20-25 minutes, until bubbly and heated through. Serve with desired toppings.

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