Tex-Mex Beef and Bean Casserole Recipe

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Ingredients:

Serving

3 tbsp olive oil
3 cups chopped yellow onions
3 red bell peppers, finely chopped
8 garlic cloves, finely chopped
3 lbs extra lean ground beef
2 tsp salt
6 tbsp medium- hot chili powder , such as gebhardt
1 1/2 tsp ground cumin
1 1/2 tsp dried oregano, crumbled
1/2 tsp fresh ground black pepper
1 (14 oz) can beef broth
1 3/4 cups canned crushed tomatoes in puree
1 cup lager beer
3 canned chipotle chiles in adobo, finely chopped
1 tbsp adobo sauce , from canned chipotle chiles
1 (1 lb) package frozen corn kernels, thawed
1 1/4 lbs shredded sharp cheddar cheese
1 lb shredded monterey jack cheese
144 inches corn tortillas
1 (29 oz) 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

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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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1464.38 Kcal (6131 kJ)
Calories from fat	471.48 Kcal
		% Daily Value*
Total Fat	52.39g	81%
Cholesterol	171.53mg	57%
Sodium	1303.13mg	54%
Potassium	1746.03mg	37%
Total Carbs	183.64g	61%
Sugars	9.51g	38%
Dietary Fiber	25.63g	103%
Protein	72.96g	146%
Vitamin C	43.8mg	73%
Vitamin A	1.9mg	64%
Iron	22.5mg	125%
Calcium	933.8mg	93%

Amount Per 100 g
Calories	167.58 Kcal (702 kJ)
Calories from fat	53.96 Kcal
		% Daily Value*
Total Fat	6g	81%
Cholesterol	19.63mg	57%
Sodium	149.13mg	54%
Potassium	199.81mg	37%
Total Carbs	21.02g	61%
Sugars	1.09g	38%
Dietary Fiber	2.93g	103%
Protein	8.35g	146%
Vitamin C	5mg	73%
Vitamin A	0.2mg	64%
Iron	2.6mg	125%
Calcium	106.9mg	93%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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