Beef Enchilada Casserole

Ingredients

For the sauce

• 1 tablespoon vegetable oil
• 1 medium onion, chopped
• 1 poblano pepper, seeded & diced or jalapeno pepper, seeded and diced
• 3 garlic cloves, minced
• 2 cups canned tomatoes, chopped
• 1 pinch sugar
• 1 dash salt, to taste
• 1 dash fresh ground black pepper, to taste

For the enchiladas

• 1 tablespoon vegetable oil
• 1 lb skirt steak, cut into small strips
• 1 medium onion, chopped
• 3 garlic cloves, minced
• 1 large idaho potato, peeled and chopped
• 2 cups canned tomatoes, chopped
• 1 teaspoon dried oregano
• 1 teaspoon ground cumin
• 1/2 cup raisins, preferably golden
• 8 green olives, chopped
• 12 small corn tortillas
• 1/3 cup romano cheese, grated

Directions

1. 1

   For the sauce: In a saucepan, heat the oil over medium heat. Add the onion, pepper and garlic and cook for 5 minutes, stirring occasionally.

2. 2

   Add the tomatoes, sugar, salt and pepper and simmer for 10 minutes.

3. 3

   Puree the sauce in a blender or food processor.

4. 4

   For the enchiladas: In a large skillet, heat the oil over high heat. Season the steak with salt and pepper and brown it in the hot pan. Transfer the steak to a plate and set aside.

5. 5

   Using the same skillet, reduce the heat to medium and add the onion and garlic. Cook for 2 minutes.

6. 6

   Add the potato, tomato, oregano, cumin, salt and pepper and cook for 10 minutes. Add the steak, raisins and olives and stir to combine.

7. 7

   Preheat the oven to 350ºF.

8. 8

   Fill the corn tortillas with the steak mixture and arrange them in a single layer in a large baking dish. Cover the enchiladas with the sauce and sprinkle with cheese.

9. 9

   Cover the baking dish with foil and bake for 20 to 25 minutes.