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Ricotta Enchilada - Creamy, Cheesy, Beefy & Delicious!

Ricotta Enchilada - Creamy, Cheesy, Beefy & Delicious!

Susan Maria Leach  /  5/25/2019  /  Facebook  /  Twitter  / 

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!

Ingredients

  • 1 1/2 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
  • 1/2 cup chopped fresh cilantro
  • 1 jalapeño, cut into paper thin slices
  • Homemade or canned enchilada sauce. I use Frontera Red or Green sauce

Instructions

  • 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 in 350 degree oven for 30 to 40 minutes, until dish is bubbling around edges and cheese is golden.
  • Cool for 10 minutes, until dishing onto plates.
  • Garnish with additional cilantro, if desired.



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