From the kitchen
Camel Milk Beef Enchilada Casserole
Layered tortillas, seasoned ground beef, and a camel milk cream sauce baked into a hearty casserole.
By Aunesty Janssen · The Complete Camel Milk Guide & Cookbook: A Definitive Guide to History, Science, Sourcing & 150 Original Recipes
Ingredients
- 8 corn tortillas
- 1 lb ground beef
- 1 packet taco seasoning, about 1 oz
- Water as directed on seasoning packet
- 3 tbsp butter
- 3 tbsp all-purpose flour
- 2 cups pasteurized camel milk
- 1 cup shredded Monterey Jack or cheddar
- 2 tbsp chopped cilantro
Method
- Heat oven to 375°F and grease a 2-quart baking dish. Brown beef in a skillet, breaking it up, until 160°F. Drain fat. Add taco seasoning and water as directed on its package; simmer until most water evaporates.
- Melt butter in a saucepan, stir in flour for 2 minutes and gradually whisk in milk. Cook gently 5 to 7 minutes until thick.
- Spread a little sauce in the dish. Layer a third of the tortillas, half the beef, a third of the sauce and a third of the cheese. Repeat, then finish with tortillas, remaining sauce and cheese.
- Bake 25 to 35 minutes until bubbling and the center reaches 165°F.
- Rest 10 minutes, then add cilantro and cut into portions.
Cook with confidence
Before you start
Before you start
The complete béchamel is included. Taco seasoning packets vary in salt; taste cooked beef before adding any extra. Tear tortillas to cover gaps rather than stacking thick overlaps.
Serving and keeping
Refrigerate within 2 hours for up to 4 days. Reheat covered to 165°F.
Seasoning Packet Changes Salt
Commercial taco seasoning varies in sodium. Taste the beef before adding cheese or béchamel and avoid automatic extra salt.
Béchamel Protects the Tortillas
Spread a thin sauce layer on the bottom and between tortilla layers. Dry tortillas directly against the dish can become leathery at the edges.
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