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Good afternoon and welcome to the Good
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Plates Kitchen. Today we're making
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enchilada meatball casserole. That's
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right, a casserole with all the
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enchilada dinner parts in one. The first
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thing we're going to do is start
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preparing the sauce. The sauce is made
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of dried chili peppers that have to soak
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in hot water for about 2 hours. And they
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can do that while we make the rice and
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the beans. We're going to be using the
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Insta Pot to make the Spanish rice and
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to make reffried beans. We'll cook the
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rice first with vegetable base, tomato
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powder, and soup vegetables. Once the
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rice is done, take it out of the Insta
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Pot. Put it in a bowl, rinse out the
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Instant Pot, and put in the beans. The
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beans don't need to be soaked, but they
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need a lot of water. A garlic clove, bay
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leaf, and epzote, a Mexican herb. If you
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don't have ebout, you can use dried
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After the chilies have rehydrated,
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remove them from the liquid, but don't
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throw that liquid away.
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the liquid into the blender with
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vegetable base, onion, and seasonings.
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After it's blended, we add Armenian red
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pepper paste and cook the sauce down for
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about 20 minutes. When the beans are
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done, to give them lots of flavor, melt
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a p of butter with some ham base using a
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cast iron skillet to do this. If you
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don't eat pork, of course, you can omit
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the ham base. I like to crush my beans
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with a potato masher, then smooth them
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with an immersion blender. Now that the
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sauce, beans, and rice are done, it's
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time to assemble the casserole.
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First, put a little of the sauce on the
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bottom of the casserole dish. We're
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going to layer this almost like a
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lasagna. And a lasagna pan is fine to
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Put a layer of corn tortillas, then more
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sauce. Then spread the beans on and
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sprinkle cheese on them. Add another
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layer of tortilla and sauce. Spread the
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rice on top and sprinkle cheese on the
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rice. Add another layer of tortilla and
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sauce and sprinkle cheese over that.
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Place the meatballs on top. Sprinkle
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with more cheese, more sauce, and top
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with the remaining cheese. Cook the
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casserole in a 350 degree oven for about
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45 minutes or until the meatballs have
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reached an internal temperature of 145°.
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Remove the casserole from the oven and
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let it settle for at least 10 minutes
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before cutting into it. Garnish it with
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green onions and serve with sour cream
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and all the fixants. Enjoy. Thanks for
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watching. We'll see you next time on The
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Good Plate. Bye-bye. Yum, yum.
