Foto: Barefeet In The Kitchen
Bahan-bahan
- 1 cup unprepared rice
- 2 cups chicken broth
- 1 tablespoon butter
- 14 ounces diced tomatoes with liquids, or 2 large tomatoes, chopped
- 1 onion, chopped small, about 1 cup
- 3 large cloves of garlic, minced
- 14 ounces pinto beans, drained, or 2 cups cooked pinto beans
- 4 large flour tortillas, cut into wedges
- 1 pounds ground beef
- 12 -16 ounces shredded Mexican cheese blend
- 2 cups frozen corn, thawed, or 1 can of corn, drained (drained)
- 16 ounces green chile enchilada sauce
- 8 ounces red chile enchilada sauce
- 3 tablespoons chili powder
- 1.5 tablespoons paprika
- 1.5 tablespoons cumin
- kosher salt, adjust by taste
- Optional toppings: sour cream and chopped cilantro
Langkah-langkah
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Cook the rice with the chicken broth and set aside. Melt a tablespoon of butter in a large skillet and add the tomatoes, onions and garlic. Add 1 tablespoon chili powder and 1/2 tablespoon each of paprika and cumin. Stir until combined. Add the pinto beans and then combine with the rice in a large bowl. Taste this mixture and add salt as needed.
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Brown the ground beef using 1 tablespoon chili powder and 1/2 tablespoon each of paprika and cumin. Salt the mixture to taste and add a few tablespoons of water to create the taco beef.
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Spread half the salsa verde in the bottom of a 9x13 pan. Layer the tortillas across the bottom of the pan, covering the sauce. (I like to tear my tortillas into pieces and then layer that across the dish in a single layer.) Divide your rice mixture in half and spread it over the layer of tortillas. Divide the cheese in half and layer it over the rice mixture.
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Add another layer of tortillas on top of the cheese. Pour the red enchilada sauce over the tortillas and spread it out evenly. Add the ground beef in a layer over the sauce. Add the corn on top of the meat. Then add the remaining rice mixture on top of the corn, followed by the remaining salsa verde. On the top of everything add the remaining cheese.
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Bake at 350 for 25-30 minutes or until the center is warm and the cheese has melted completely. Serve with sour cream and cilantro if desired.
Estimasi Nutrisi (per porsi)
Makronutrien
*AKG = Angka Kecukupan Gizi berdasarkan diet 2.000 kalori
💰 Estimasi Harga
📋 Rincian Harga Bahan (33% bahan terdeteksi)
| Bahan | Jumlah | Harga Satuan | Subtotal |
|---|---|---|---|
| unprepared rice | 1 cup | - | - |
| chicken broth | 2 cups | - | - |
| butter | 1 tablespoon | - | - |
| diced tomatoes with liquids | 14 ounces | Rp 12.000/kg | Rp 16.800 |
| onion | 1 | - | - |
| cloves of garlic | 3 large | - | - |
| pinto beans | 14 ounces | - | - |
| flour tortillas | 4 large | - | - |
| ground beef | 1 pounds | - | - |
| -16 ounces shredded Mexican cheese blend | 12 | - | - |
| frozen corn | 2 cups | - | - |
| green chile enchilada sauce | 16 ounces | Rp 20.000/100g | Rp 320.000 |
| red chile enchilada sauce | 8 ounces | Rp 20.000/100g | Rp 160.000 |
| chili powder | 3 tablespoons | Rp 8.000/100g | Rp 24.000 |
| paprika | 1.5 tablespoons | Rp 40.000/kg | Rp 6.000 |
| cumin | 1.5 tablespoons | Rp 70.000/kg | Rp 10.500 |
| kosher salt | - | - | - |
| Optional toppings | - | - | - |
*Harga pasar perkiraan, bisa berbeda di daerah Anda
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