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