This old-school casserole will call to mind the flavors of Mexico.
Category: not set
Cuisine: not set
1 1/2 cups enchilada sauce or medium red or green salsa divided
1 cup (about 7 ounces) frozen corn thawed
1/4 cup minced fresh jalapeño chile peppers (about 1 larg
1/4 cup roughly chopped kalamata olives about 12 (optional)
1 1/2 pounds peeled cooked shrimp tails removed, diced (see NOTE)
12 (6-inch) corn tortillas
1 can whole pinto or black beans
2 1/2 cups (10 ounces) shredded cheese, such as Monterey Jac
Fresh cilantro for garnish (optional)
Poblano Cream (see related recipe)
Mexican crema or sour cream for serving (optional)
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