Toastacho Casserole
Ingredients
- 1 cup beef stock ⓘ
- 2 dried ancho chiles, stemmed and seeded ⓘ
- 2 poblano chiles ⓘ
- 16 corn tortillas, cut into 1-inch strips ⓘ
- All natural cooking spray, for spraying tortilla strips ⓘ
- Salt
- 2 tablespoons vegetable or olive oil ⓘ
- 1 pound Mexican chorizo, casings removed ⓘ
- 1 pound ground beef ⓘ
- One 15-ounce can black beans, drained ⓘ
- 1 tablespoon ground coriander
- 1 tablespoon ground cumin ⓘ
- 2 cloves garlic, chopped ⓘ
- 1 onion, chopped ⓘ
- 2 1/2 cups shredded Cheddar or a blend of Monterey Jack, pepper Jack, Cheddar, Chihuahua, asadero or any easy melting cheeses of choice (about 12 ounces)
- 1 cup sour cream
- 1 ripe avocado, chopped ⓘ
- 1 lime, juiced ⓘ
- Pickled jalapeno slices, for garnish ⓘ
- Chopped romaine or iceberg lettuce, for garnish
- Chopped tomatoes, for garnish ⓘ
Instructions
- For the casserole: Preheat the oven to 375 degrees F.
- Bring the beef stock to a simmer in a pot; add the ancho chiles and just enough water to cover and cook to reconstitute them.
- When softened, transfer to a food processor and puree.
- Char the poblanos evenly over a flame or under the broiler.
- Cool in a covered bowl, and then peel, seed, chop and reserve.
- Arrange the tortilla strips on baking sheets, spray with cooking spray and season with salt.
- Bake to deeply golden brown, 10 to 15 minutes.
- Heat the oil, 2 turns of the pan, in a large, deep skillet over medium-high heat.
- Add the chorizo and brown, crumbling the meat.
- Add the beef and continue to brown and crumble the meat.
- Add in the beans, coriander, cumin, garlic, onions, poblanos and ancho puree and cook together a few minutes to combine the flavors.
- Layer half of the tortilla strips in a casserole dish and top with the chorizo and beef mixture.
- Cool and store for a make-ahead meal (store the remaining tortilla strips in a foil pouch until using), or bake to serve.
- To bake, top the room-temperature casserole with the remaining tortilla strips and the cheese and bake at 375 degrees F until bubbly and hot through, 40 to 45 minutes.
- For the avocado cream: Whiz up the sour cream, avocado and lime juice in a food processor.
- Top the casserole with the pickled jalapenos, lettuce, tomatoes and onions and dollop the avocado cream over top (or pass at table).
Nutrition & Diet Analysis (per serving)
797
kcal
40% DV
Protein
Fat
Carbs
Diet fit
High-protein
High-fiber
Contains
Milk
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).