Enchilada Lasagna #RSC

Directions

1. 1
   Brown ground beef, season with garlic powder, 1/2 tsp salt,1/2 tsp pepper and pour off fat.
2. 2
   set aside.
3. 3
   char poblano pepper evenly around over high fire on stove.
4. 4
   char each ear of corn evenly around over high fire on stove.
5. 5
   let pepper and corn cool -- remove charred skin from pepper.
6. 6
   remove seeds and stem an put in blender.
7. 7
   remove corn from ears and put in blender.
8. 8
   put 2 tbs oil in pan over med.
9. 9
   heat and put in cumin, coriander and chili, and allow to bloom until fragrant.
10. 10
    add onion and cook 5 minute put 2 teaspoons.
11. 11
    of cooked onion in blender.
12. 12
    add chopped pepper to remaining onions and cook another 7-8 minutes until tender, and add 1 tbs honey and soy sauce and cook another 1 minute , mix in ground beef and turn off heat.
13. 13
    add lime juice and zest to corn pepper and onion in blender.
14. 14
    add 1/4 cup chopped cilantro, remaining salt and pepper and honey.
15. 15
    and blend, slowly adding cold water until smooth.
16. 16
    Line 9 x 11 casserole with Reynolds wrap foil.
17. 17
    layer 3 corn tortillas on bottom, add half of beef mixture pour 1/4 blended sauce and 1/4 cheese and spread evenly.
18. 18
    layer 3 more tortillas and spread beans over that layer with 1/4 more cheese and sauce.
19. 19
    layer 3 more tortillas and repeat with beef and cheese and sauce.
20. 20
    layer last 3 torillas and cover with remaining sauce and top with remaining cheese.
21. 21
    cover with reynolds wrap and bake @ 375 degrees for 25 minutes.
22. 22
    remove foil and bake another 10 minutes until golden brown.
23. 23
    garnish with fresh chopped cilantro and sour cream.
24. 24
    layer 3 more tortillas.