enchiladas casserole

Ingredients:

Pancakes

• 1 cup Pepe's Chicharrones, crushed

• 1 cup Water

• 2 Eggs

• 2 Tbsp. Half and half

• Coconut oil or butter to grease the pan

Mexican Casserole

• 2 cups Shredded beef, cooked

• 1 small Onion, chopped

• 1 Tbsp. Chili powder

• 1 tsp Ground cumin

• 4 1/2 cups Green chilies, finely diced

• 1 cup Tomatoes, chopped

• 1 cup Pinto beans

• 1 cup Sweetcorn

• 1 Tbsp. Tomato ketchup

• 1 cup Cheddar cheese

• 2 Tomatoes, chopped for topping

• 2 cups Lettuce, shredded for topping

Preparation:

Pancakes

1. In a large mixing bowl, mix all of the ingredients together until combined.

2. In a large non-stick pan, melt coconut oil or butter.

3. Pour 1/4 cup of batter in the pan at a time.

4. Flip your pancake once golden brown underneath, and small bubbles start to form on the top of the batter.

Mexican Casserole

1. Add cooked shredded beef and onion to a large frying pan.

2. Fry the mixture for 3 minutes, then add the spices, tomatoes and seasoning.

3. Simmer for 10 minutes.

4. Mix in the pinto beans, sweetcorn, ketchup, 4 Tbsp. water, and simmer for 10 minutes.

5. Lay pancakes flat and add mixture on top.

6. Roll up and pack tightly in a 9 x 12 casserole dish.

7. Sprinkle with the cheddar cheese and place under the broiler for about 4- 5 minutes or until cheese is melted.

8. Remove from oven and top with tomatoes and lettuce.

9. Serve hot.