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This dish is Suzi Shaw’s creative genius – its creamy, cheese and beefy – with the classic flavors of Mexico!
You can make it mild or turn up the heat with your choice of ingredients. This is a super delicious dish. Gracias Susanna!
Author: Susan Maria Leach, Before & After
- 1½ pounds ground sirloin
- 2 teaspoons ancho chili powder or chili powder
- 2 teaspoons cornstarch
- 1 cup beef stock
- One can refried black beans - I use Old El Paso
- One 15 ounce container ricotta - I used Galbani
- 1 large egg
- One 4 ounce can diced green chilies, well drained on a paper towel
- 6 ounces shredded Jack or Cheddar cheese
- ½ cup chopped fresh cilantro
- 1 jalapeño, cut into paper thin slices
- Homemade or canned enchilada sauce. I use Frontera Red or Green sauce
- Brown the beef in a medium skillet over medium high heat until well browned. Combine the ancho powder, cornstarch and beef stock in a small bowl to dissolve - add to skillet and stir until gravy is thickened and glossy. Spoon six equal portions of the beef around edges of the baking dish. Stir the refried beans until creamy, add a dollop of beans next to each portion of beef, leaving center of dish open.
- Spoon ricotta into a medium bowl and stir in the egg, green chiles, half of the cheese, and cilantro. Spoon the ricotta mixture into the center of the dish. Pour the enchilada sauce over the top, scatter remaining cheese and the jalapeño slices, bake for 30 to 40 minutes, until dish is bubbling around edges and cheese is golden. Cool for a few minutes until spooning onto plates. Garnish with additional cilantro, if desired.