Enchilada Ricotta

Creamy, cheesy, beefy & most importantly, delicious! This dish is Suzi Shaw's creative genius - 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.