Minnesotans are famous for their ‘hot dishes’ or what we here in Chi-town call a casserole. This one
takes a green chili base, combines it with pasta and then tops it with Swiss cheese for Enchiladas Suiza
or ‘Swiss-style’. It’s belly-warming fare for these northern climes. They’re predicting a long, hard winter –
keep this one handy.
Level of Difficulty: Easy
12 oz. pasta (penne, rotini, elbows, etc.)
1 lb ground round
2 tablespoons olive oil
1 medium onion, diced
1 large poblano pepper, seeded and diced
8 oz white button mushrooms, chopped
3 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon salt
1/2 teaspoon black pepper
1 (28 oz.) can medium green enchilada sauce
1/2 cup sour cream
2 cups Swiss cheese, shredded
1 (4 oz.) can sliced black olives, drained
Few sprigs of cilantro (garnish)
Bring a large pot of salted water to a boil and cook pasta until al-dente – Drain and reserve. In a large
skillet, brown ground round, drain and reserve.
In a large stockpot, heat the olive oil. Add onion and poblano and sauté for 5 minutes. Add mushrooms
and continue cooking 5 minutes. Add garlic, cumin, coriander, salt and pepper. Cook and stir 1 minute.
Stir in enchilada sauce and ground beef, bring to a simmer. Simmer for 5 minutes. Stir in pasta and
sour cream. Pour mixture into a baking dish and top with Swiss cheese and black olives. Bake for 20-30
minutes or until cheese is bubbly and lightly browned. Garnish with cilantro.
Chilled Chardonnay or Sauvignon Blanc