Skip to main content

Super-Sized 7 Layer Casserole (Rachael Ray)

  • 1 package corn tortillas or any color corn chip
  • 2 tablespoons vegetable oil or cooking spray
  • 1 box elbow macaroni
  • 1 tablespoon EVOO
  • 2 pounds ground beef
  • 1 medium onion, finely chopped
  • 6 cloves garlic, grated
  • 4 jalapeno peppers, finely chopped
  • 2 tablespoons chili powder
  • 1 tablespoon coriander
  • 1 tablespoon cumin
  • 3 tablespoons tomato paste
  • 2 c. beef stock
  • 3 tablespoons butter
  • 3 tablespoons flour
  • 2-1/2 c. milk
  • 1 can chopped tomatoes with chilies, drained
  • 3 cups shredded yellow cheddar cheese, divided
  • 2 cans refried beans
  • 5-6 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
  • juice of 1 lemon
  • hot sauce to taste
  • 1/2 head iceberg lettuce, shredded
  • 1 bunch of scallions, chopped
Pre-heat oven to 400 degrees.

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 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 jalapenos, 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 beef stock 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, mel teh 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 cheese and the remaining cheese.  Pop the casserole into the oven and back until golden brown, about 15-20 minutes.

While the casserole is baking, make the salsa; mix the plum tomatoes, remaining jalapeno 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 crispy corn strips and shredded iceberg lettuce.  Top with the salsa, then the guacamole sour cream, and scallions.


Labels:

Comments

Post a Comment

Popular posts from this blog

Shar's Basic Whole Wheat Bread

6 cups warm water, approx. 115 degrees 2 tbs. Sea salt 2/3 cup canola oil 2/3 cup honey 3 tbs. Dough enhancer 2 cups high gluten bread flour or 1/3 cup vital wheat gluten 3 tbs. Saf instant yeast 6 to 8 cups of fresh ground flour (to begin with) (10 to 11 cups of un-ground grain will make enough flour for this recipe) Use the momentary switch (m) to mix well. Turn the machine to speed 1 and continue to add wheat flour only until the dough begins to pull away from the sides of the bowl. When you can see the sides pull clean as well as the dough coming clean from the bottom of the bowl you know you have enough flour. (do not add too much flour) the dough should be very sticky and does not come together at this point, but the bowl is clean. Knead on speed 1 for 8-10 minutes or until the gluten has been developed. If you feel your dough is too dry, simply add a few tablespoons of water to moisten. (always pulling the sides clean) if dough starts sticking simply add a little white flour to
Post a Comment
Read more

Shar's Nutritious White Bread

5 lbs (approx) Arrowhead unbleached flour 1 cup buttermilk powder or powdered milk ½ cup potato flour 2 cups high gluten flour 6 tbsp. Saf instant yeast 2 tbsp. sea salt 5 cups warm water (approx. 115 degrees) 2/3 cup canola oil 2/3 cup raw honey 6 eggs In the Bosch Universal with dough hook: 6 cups arrowhead unbleached flour 1 cup buttermilk powder or powdered milk ½ cup potato flour 2 cups high gluten flour 6 tbsp. saf instant yeast 2 tbsp. sea salt Mix the powdered buttermilk with the other dry ingredients to avoid lumps in your dough on speed one for about 1 minute. add: 5 cups warm water (approx. 115 degrees) 2/3 cup canola oil 2/3 cup raw honey 6 eggs Knead on speed one, and continue adding more arrowhead unbleached white flour. It will probably take about 5 pounds of flour to make this batch, possibley more depending on the climate. Add flour until the dough starts pulling away from the side of the bowl but never picks up the bottom. Dough will be sticky. Keep dough very soft if
2 comments
Read more

Hot Wing Chicken Dip

3-4 boneless skinless chicken breasts 1 bottle of Frank's Wing Sauce 2 pkg. of cream cheese 1 bag of shredded cheese (don't use fiesta kind) 1 bottle of Ranch dressing celery chips Boil chicken. Shred chicken, pour in Frank's sauce, and marinate over night. Next day... Set out cream cheese to soften. About 1 1/2 hours before wanting to eat, put chicken and all other ingredients into crock pot on high. Keep checking and stirring to mix all ingredients together until melted. Leave on high for awhile, and then turn down to low. Serve with chips and or celery or other vegetables of your choice.
Post a Comment
Read more