Super sized 7 layered casserole

Categories:
Nb persons: 0
Yield:
Preparation time:
Total time:
Source:

Super-Sized 7-Layer Casserole
1 package	corn tortillas or any color corn chips
2 tablespoons	vegetable oil
	cooking spray, alternative
1 box	elbow macaroni
* 1 tablespoon EVOO ? Extra Virgin Olive Oil
2 pounds	ground beef
1 medium	onion, finely chopped
6 cloves	garlic, grated, divided
4	jalapeño peppers, finely chopped, divided
2 tablespoons	chili powder
1 tablespoon	coriander
1 tablespoon	cumin
3 tablespoons	tomato paste
1 bottle	beer
3 tablespoons	butter
3 tablespoons	flour
2 1/2 cups	milk
1 14.5-ounce can	chopped tomatoes with chilies, drained
3 cups	shredded yellow cheddar cheese, divided
2 cans	vegetarian spicy refried beans
5 to 6	plum tomatoes, seeded and diced
1 small	red onion, finely chopped
1/4 cup	cilantro, chopped
	Salt
2	limes, zest of 1 and juice of 2
2	avocados
1 cup	sour cream
Juice of 1	lemon
	Hot sauce to taste
1/2 head	iceberg lettuce, shredded
1/2 cup	chopped olives with pimientos
1 bunch	scallions, chopped

Yields: 12 servings
Preparation

Preheat oven to 400?F.

If using corn tortillas, cut them into thin strips about 1/2 inch thick, and place them onto a baking sheet. Toss them with some vegetable oil or spray with cooking spray and season them with salt and ground pepper. Pop them into the oven and cook until crispy and golden, about 15 minutes.

Bring a large pot of water up to a boil over high heat. Salt the water then add the noodles and cook to package instructions.

Place a large skillet over medium high heat with a tablespoon EVOO. Brown the meat, then add in the onion, 4 cloves grated garlic and 2 jalapeños, and cook until tender.
Step

Season the meat and veggies with chili powder, coriander, cumin and tomato paste. Let the meat mixture cook for a minute or two with the spices, then add the beer and let that cook down for about 4-5 minutes. Reserve.
Step

While the meat is cooking, make the cheese sauce: In a saucepot over medium heat, melt the butter. Add the flour and give it a stir to combine with the butter. Cook for a minute or so then whisk in the milk. Cook until thickened.

Drain the can of tomatoes with chilies and add them to the thickened milk mixture. Fold in 2 1/2 cups cheese and the reserved noodles. Season with salt and pepper, and reserve.

In another saucepot, heat up the can of refried beans with a little bit of water.
Step

To build the casserole, spread the beef mixture out in the bottom of a casserole dish. Top with the refried beans and finish it off with the mac and cheeses and the remaining cheese. Pop the casserole into the oven and bake until golden brown, about 15-20 minutes.

While the casserole is baking, make the salsa: Mix the plum tomatoes, remaining jalapeño peppers, red onion and cilantro in a small bowl. Season with salt, lime zest and juice, and reserve.

For the guacamole sour cream, scoop the flesh of the avocados into the bowl of a food processor and add the sour cream, lemon juice, remaining 2 cloves grated garlic and hot sauce. Process until creamy.
Step

Once the casserole comes out of the oven, top it with the crispy corn strips and shredded iceberg lettuce. Top with the salsa, then the guacamole sour cream and finally the chopped olives with pimientos and scallions.
Nutritional facts (daily value): Calories 5435.818kcal; Protein 315.214g (630%); Total Fat 395.234g (608%)(Sat. 179.122g (896%)); Chol. 1210.459mg (403%); Carb. 183.519g (61%); Fiber 55.516g (222%); Sugars 80.395g; Calcium 3931.266mg (393%); Iron 38.993mg (217%); Sodium 3787.768mg (158%); Vit. C 232.423mg (387%); Vit. A 17725.832IU (355%); Trans fat 5.824g
Generated with Shop'NCook Menu 4.0

Recipe uploaded with Shop'NCook for iPhone.

Back to Shop'NCook recipe database