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

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Rating: 3.5   Reviews: 3 See Reviews
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Active Time:  30 Minutes
Total Time:  2 Hours 15 Minutes
  Serves 10
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.
3 tablespoons olive oil
3 cups chopped yellow onion
3 red bell peppers, finely chopped
8 garlic cloves, finely chopped
3 pounds very lean ground beef
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
One 14-ounce can 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
One 1-pound package frozen corn kernels, thawed

1 1/4 pounds shredded sharp Cheddar cheese
1 pound shredded Monterey Jack cheese
24 6-inch corn tortillas
One 29-ounce can refried beans
3/4 cup chopped white onion

6 cups (about) finely shredded romaine lettuce
2 cups sour cream, room temperature, whisked until smooth
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.

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.

Recipe created exclusively for by Michael McLaughlin.

Recipe reprinted by permission of . All rights reserved.
Date Added: 01/01/2008
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Nutrition Facts per Serving
Yield:   Serves 10
Calories: 863
Fat. Total: 44g
Fiber: 13g
Carbohydrates, Total: 67g
Sodium: 1174mg
% Cal. from Fat: 46%
Cholesterol: 117mg
Protein: 53g
Spotlight Recipe Review See all 3 reviews »

Rating: 4
by: Julie Reviewed: 05/11/2009
Great Meal -
I've made this twice and it's a big hit with the family and neighbors. If you don't like it so hot, use less than the called for 6 tbs. of chili powder. Also, I used whole beans, not refried as those get lost in the casserole. Freezes great. Makes a lot, so it's good for a crowd....
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