Tex-Mex Beef, Bean and Tortilla Casserole with Chipotles and Corn
"This hot and hearty party dish comes from somewhere deep in Texas, not far from the Rio Grande. There, authentic flavors from South of the border get employed North of the border in easy, crowd-pleasing American-style main dishes called - in fractured Spanish - "casserolas". Chipotle chiles - smoked red jalapenos canned in a tangy sauce called adobo - generate a sultry heat that enlivens the lasagna-like layers of meat, beans and tortillas. Garnish each portion with crisp shredded lettuce and a cooling dollop of sour cream and set out a tub of good beers on ice. For the best flavor, make the beef mixture at least one day ahead, but for best texture, assemble the casserole shortly before baking...."
INGREDIENTS
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3 tablespoons olive oil
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3 cups chopped yellow onion
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3 red bell peppers, finely chopped
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8 garlic cloves, finely chopped
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3 pounds very lean ground beef
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2 teaspoons salt
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6 tablespoons medium-hot chili powder, such as Gebhardt
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1 1/2 teaspoons ground cumin
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1 1/2 teaspoons dried oregano, crumbled
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1/2 teaspoon freshly ground black pepper
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One 14-ounce can beef broth
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1 3/4 cups canned crushed tomatoes with added puree
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1 cup lager beer
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3 canned chipotle chiles in adobo sauce, finely chopped
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1 tablespoon adobo sauce, from canned chipotle chiles
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One 1-pound package frozen corn kernels, thawed
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1 1/4 pounds shredded sharp Cheddar cheese
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1 pound shredded Monterey Jack cheese
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24 6-inch corn tortillas
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One 29-ounce can refried beans
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3/4 cup chopped white onion
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6 cups (about) finely shredded romaine lettuce
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2 cups sour cream, room temperature, whisked until smooth
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