Tex-Mex Beef and Bean Casserole

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READY IN: 2hrs 30mins
SERVES: 10
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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