Ricotta Enchilada

As much as I would like, I can't claim the recipe below as my own. The original author was Suzi Shaw and sent to me by Susan Maria Leach, from Before & After (Find them on Facebook) and Bariatric Eating. Susan Maria produces some of the finest protein and bariatric supplements on the market today - and certainly the best tasting.. and she just HAPPENS to be an outstanding cook! 

I'm a long time admirer but get no compensation for my endorsement.

Here is the original posting with pictures. 

HIGHLY recommended and pouch-friendly!

Ingredients

• 1½ pounds ground beef (or pork)
• 2 teaspoons ancho chili powder or chili powder
• 2 teaspoons cornstarch
• 1 cup beef stock
• One can refried black beans
• One 15 ounce container ricotta
• 1 large egg
• One 4 ounce can diced green chilies, well drained on a paper towel
• 6 ounces shredded Jack or Cheddar cheese
• ½ cup chopped fresh cilantro
• 1 jalapeño, cut into paper thin slices
• Homemade or canned enchilada sauce. 

Instructions

• Brown the beef in a medium skillet over medium high heat until well browned. 
• Combine the ancho powder, cornstarch and beef stock in a small bowl to dissolve. 
• Add to skillet and stir until gravy is thickened and glossy. 
• Spoon six equal portions of the beef around edges of the baking dish. 
• Stir the refried beans until creamy, add a dollop of beans next to each portion of beef, leaving center of dish open.
• Spoon ricotta into a medium bowl and stir in the egg, green chiles, half of the cheese, and cilantro. 
• Spoon the ricotta mixture into the center of the dish. 
• Pour the enchilada sauce over the top, scatter remaining cheese and the jalapeño slices, bake for 30 to 40 minutes, until dish is bubbling around edges and cheese is golden. 
• Cool for a few minutes until spooning onto plates. 
• Garnish with additional cilantro, if desired.

Cook's Notes:

It would be very simple to swap the refried for cannellini beans, and the enchilada sauce for a good bolognese  - change the cheese to mozzarella, swap the spices and VOILA!  ITALIAN!!  

---dave---