Toastacho Casserole

by Rachael Ray Show Staff 3:00 AM, February 7, 2013

Aired February 7, 2013

Serves 4-6
2 dried ancho chilies, stemmed and seeded
1 cup beef stock
2 poblano chilies
16 corn tortillas, cut into 1-inch strips
All-natural cooking spray
2 tablespoons vegetable or olive oil
1 pound Mexican chorizo
1 pound ground beef
2 jalapeño chilies, seeded and chopped
1 onion, chopped
2 cloves garlic, chopped
1 tablespoon ground cumin
1 tablespoon ground coriander
1 15-ounce can black beans, drained
2 1/2 cups (12 ounces) shredded cheddar or blend of Monterey Jack, Pepper Jack, cheddar, Chihuahua, asadero or any easy melting cheeses of choice
For topping:
Chopped romaine or iceberg lettuce
Chopped tomatoes
Chopped red onions
Pickled jalapeño slices, for garnish
1 ripe avocado
1 lime
1 cup sour cream

Reconstitute ancho peppers in simmering broth and just enough water to cover. Pure peppers and their liquid in a food processor and reserve.

Char poblanos over an open flame or under the broiler to char evenly all over, cool in a covered bowl and seed, peel, chop and reserve.

Arrange corn tortilla strips on baking sheets, spray with cooking spray and season with salt. Bake to deeply golden.

Heat oil, 2 turns of the pan, over medium-high heat. Add chorizo, brown and crumble. Add beef, brown and crumble. Add chilies, onions, garlic, cumin, coriander, beans, chopped poblanos, ancho pure and cook a few minutes to combine flavors.

Layer half the crispy tortillas into a casserole dish and top with chorizo, beef and beans. Let cool and refrigerate. Store remaining crispy tortillas in a foil pouch.

To serve, bring casserole to room temperature then top with crispy tortillas and cheese. Bake at 375F until bubbly and hot through, 40-45 minutes.

Top with pickled jalapeños, lettuce, tomato and onions. Whip up the avocado, lime and sour cream and dollop over top or pass at table.