7 Layer Mexican Dip Casserole
From lizzconn 15 years ago
- 45 minutes to make
- Serves 8
A favorite Mexican dip for dinner! Great comfort food with a kick! Fun for entertaining and potlucks! Ole! Compliments of Rachel Ray!
Ingredients
- 1 package corn tortillas or any color corn chips shopping list
- 2 tablespoons vegetable oil or cooking spray shopping list
- 1 box elbow macaroni shopping list
- 1 tablespoon extra virgin olive oil shopping list
- 2 pounds ground beef shopping list
- 1 medium onion, finely chopped shopping list
- 6 cloves garlic, grated, divided shopping list
- 4 jalapeño peppers, finely chopped, divided shopping list
- 2 tablespoons chili powder shopping list
- 1 tablespoon coriander shopping list
- 1 tablespoon cumin shopping list
- 3 tablespoons tomato paste shopping list
- 1 bottle of beer shopping list
- 3 tablespoons butter shopping list
- 3 tablespoons flour shopping list
- 2 1/2 cups milk shopping list
- 1 14.5-ounce can chopped tomatoes with chilies, drained shopping list
- 3 cups shredded yellow cheddar cheese, divided shopping list
- 2 cans vegetarian spicy refried beans shopping list
- 5 to 6 plum tomatoes, seeded and diced shopping list
- 1 small red onion, finely chopped shopping list
- 1/4 cup cilantro, chopped shopping list
How to make it
- 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 Extra Virgin Olive Oil. Brown the meat, then add in the onion, 4 cloves grated garlic and 2 jalapeños, and cook until tender.
- 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.
- 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.
- 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.
- 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.
People Who Like This Dish 5
- BeckyandDave Nowhere, Us
- brianna CA
- karlyn255 Ypsilanti, MI
- tinadc Cape Town, ZA
- rosiek Waterloo, CA
- crazeecndn Edmonton, CA
- clbacon Birmingham, AL
- lizzconn Naas Co Kildare, IE
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The Rating
Reviewed by 3 people-
As I read through this recipe my mouth began to water & I kwew I had to make this real soon. a very big 5 forks for this one.
brianna
in loved it
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" It was excellent "