Tex-mex Beef, Bean and Tortilla Casserole with Chipotles and Corn

This hot and hearty party dish comes from somewhere deep in Texas, not far from the Rio Grande. There, authentic flavors from South of the border get employed North of the border in easy, crowd-pleasing American-style main dishes called - in fractured Spanish - "casserolas". Chipotle chiles - smoked red jalapenos canned in a tangy sauce called adobo - generate a sultry heat that enlivens the lasagna-like layers of meat, beans and tortillas. Garnish each portion with crisp shredded lettuce and a cooling dollop of sour cream and set out a tub of good beers on ice. For the best flavor, make the beef mixture at least one day ahead, but for best texture, assemble the casserole shortly before baking.

Active Time: 30 Minutes

Total Time: 2 Hours 15 Minutes

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Name: Tex-mex Beef, Bean and Tortilla Casserole with Chipotles and Corn
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 10
Cuisine: Tex-Mex
Ingredients: 3 tablespoons olive oil; 3 cups chopped yellow onion; 3 red bell peppers finely chopped; 8 garlic cloves finely chopped; 3 pounds ground beef very lean; 2 teaspoons salt; 6 tablespoons medium-hot chili powder such as Gebhardt; 1 1/2 teaspoons ground cumin; 1 1/2 teaspoons dried oregano crumbled; 1/2 teaspoon freshly ground black pepper; 14 ounces Beef broth; 1 3/4 cups canned crushed tomatoes with added puree; 1 cup lager beer; 3 canned chipotle chiles in adobo sauce finely chopped; 1 tablespoon adobo sauce from canned chipotle chiles; 1 pound Corn package frozen corn kernels; 1 1/4 pounds sharp Cheddar cheese shredded; 1 pound Monterey Jack cheese shredded; 24 6 inch corn tortillas; 29 ounce Refried beans; 3/4 cup white onion chopped; 6 cups Romaine (about) finely shredded; 2 cups sour cream room temperature, whisked until smooth

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INGREDIENTS

3 tablespoons olive oil
3 cups chopped yellow onion
3 red bell peppers ; finely chopped
8 garlic cloves ; finely chopped
3 pounds ground beef ; very lean
2 teaspoons salt
6 tablespoons medium-hot chili powder ; such as Gebhardt
1 1/2 teaspoons ground cumin
1 1/2 teaspoons dried oregano ; crumbled
1/2 teaspoon freshly ground black pepper
14 ounces Beef broth
1 3/4 cups canned crushed tomatoes with added puree
1 cup lager beer
3 canned chipotle chiles in adobo sauce ; finely chopped
1 tablespoon adobo sauce ; from canned chipotle chiles
1 pound Corn ; package frozen corn kernels
1 1/4 pounds sharp Cheddar cheese ; shredded
1 pound Monterey Jack cheese ; shredded
24 6 inch corn tortillas
29 ounce Refried beans
3/4 cup white onion ; chopped
6 cups Romaine ; (about) finely shredded
2 cups sour cream ; room temperature, whisked until smooth

Servings

INSTRUCTIONS

Heat oil in heavy large deep saute pan over medium heat. Add yellow onion, bell peppers and garlic. Saute until tender, about 10 minutes. Add ground beef. Sprinkle with salt. Saute until meat is no longer pink, breaking up meat with back of spoon, about 10 minutes. Add chili powder, cumin, oregano and black pepper; saute 3 minutes. Add broth, tomatoes, beer, chipotle chiles and adobo sauce. Simmer uncovered until liquid reduces slightly, stirring occasionally, about 40 minutes. Add corn and simmer until mixture thickens slightly, about 10 minutes. Remove from heat. Cool to room temperature. Cover chili and refrigerate at least 1 day.

DO-AHEAD TIP:

Chili can be made up to 2 days ahead. Keep refrigerated.

Position rack in upper third of oven and preheat to 375 degrees F.

Combine both cheeses. Spread 2 tablespoons beans over one side of 6 tortillas. Arrange tortillas bean side up and overlapping slightly in 14-by-11-by-3-inch baking dish. Spoon 1/3 of chili evenly over tortillas. Sprinkle 2 cups cheese mixture, then 1/4 cup onion over. Repeat layering 2 times. Spread remaining 6 tortillas with remaining beans, then arrange tortillas bean side down in casserole. Sprinkle with remaining cheese mixture.

Bake until casserole is heated through and bubbling, about 50 minutes. Let stand on cooling rack for 5 minutes. Cut casserole into generous squares. Sprinkle with shredded lettuce and top with dollop of sour cream, and serve.

NOTES

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Tex-mex Beef, Bean and Tortilla Casserole with Chipotles and Corn

3 tablespoons olive oil
3 cups chopped yellow onion
3 red bell peppers finely chopped
8 garlic cloves finely chopped
3 pounds ground beef very lean
2 teaspoons salt
6 tablespoons medium-hot chili powder such as Gebhardt
1 1/2 teaspoons ground cumin
1 1/2 teaspoons dried oregano crumbled
1/2 teaspoon freshly ground black pepper
14 ounces Beef broth
1 3/4 cups canned crushed tomatoes with added puree
1 cup lager beer
3 canned chipotle chiles in adobo sauce finely chopped
1 tablespoon adobo sauce from canned chipotle chiles
1 pound Corn package frozen corn kernels
1 1/4 pounds sharp Cheddar cheese shredded
1 pound Monterey Jack cheese shredded
24 6 inch corn tortillas
29 ounce Refried beans
3/4 cup white onion chopped
6 cups Romaine (about) finely shredded
2 cups sour cream room temperature, whisked until smooth

DO-AHEAD TIP: 
Chili can be made up to 2 days ahead. Keep refrigerated.

Position rack in upper third of oven and preheat to 375 degrees F.

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Nutrition

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Serving Size: 1 Serving (717g)
Recipe Makes: 10 Servings

Calories: 1444
Calories from Fat: 996 (69%)

Amt Per Serving		% DV

	Total Fat 110.6g	147 %
	Saturated Fat 51g	255 %
	Monounsaturated Fat 36.1g
	Polyunsanturated Fat 3.4g
Cholesterol 321.5mg		99 %
Sodium 1624.8mg		56 %
Potassium 1487.2mg		39 %
Total Carbohydrate 33.8g		10 %
	Dietary Fiber 8.1g	32 %
	Sugars, other 25.7g
Protein 76.8g		110 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1444

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