- Minced animal: 400 grams
- Corn tortillas (8 inch): 4
- Onion diced: 1
- Canned chopped tomatoes: 1 can
- Tomato paste: I don't know, it seemed like a good idea
- Chipotle chili paste: enough to make you cry
- Ketchup: enough to make it so you don't cry any more but it almost still makes you cry
- Beer: I am not sure. I put it in after I cried and started drinking
- Enchilada seasoning: 1 packet (I used #oldelpaso )
- Mozzarella cheese: do your skinny jeans fit? fill your boots.
- More beer: because you drank that other beer and forgot it was meant to go in the thingy
- Fry your minced animal and add tomato paste, chili, ketchup. Because of the beer you will forget to put in the onion. Do not panic.
- Once the meat is all tomato-y and spicy and cooked, take off heat, put in bowl, add beer to make moist. Let cool. Add onion.
- Put the tomatoes, tomato paste, and enchilada powder in a blender and puree (or stick blend). Add beer to make more liquidy. Panic that it is too liquidy and add some flour so it will thicken.
- Butter your awesome vintage pyrex casserole
- Poor half of your sauce on the bottom
- Butter one side of a tortilla and turn it over
- Fill with meat mixture
- Add some cheese
- Roll up
- Awkwardly try to place your rolled up parcel in the casserole so that where the rolled edges meet faces down
- Repeat three more times
- Cover with the rest of the sauce and more cheese
- Bake at 180 for 30 minutes or until it bubbly and melty