As demonstrated with my Slow Cooker Chile Verde, I love spicy food and Mexican cuisine. There is just something about it I can’t resist! So, I decided to try a Mexican casserole. Mine was vegetarian, but it’s really easy to add either ground beef or chicken. The outcome was somewhat enchilada-like, with a little bit of crunch!
Here’s the recipe:
- 3 Tbsp olive oil
- 3-5 cloves of garlic, smashed or minced
- 1 diced onion (optional)
- 2 cups corn
- 2 diced green chilies
- 3 diced jalapenos
- Chili powder, cayenne pepper, cilantro, cumin, or other desired seasonings
- 2 cans pinto beans
- 1 can black beans
- Tortilla chips
- 1 cup salsa verde
- 2 cups hot sauce (optional)
- 1 lb shredded cheese
- 8 oz meltable cheese
- Desired toppings*
- Preheat oven to 350 degrees F.
- Heat olive oil in a pan, then add garlic, diced onion, corn, chiles, jalapenos, and desired seasonings to taste.
- Heat veggies until they are warm, then add the beans, and heat for about 5 minutes on medium.
- Add a layer of chips in the bottom of a 13x9 pan**, then add a layer of the bean mixture.
- Add about half of your shredded cheese, dot some cubes of the meltable cheese on top, and then add ½ cup of the salsa verde. If you're using hot sauce, mix together the hot sauce and salsa verde prior to adding.
- Continue layering in the same order (another layer of chips, then veggie mixture, then cheese and salsa) until there are no more ingredients.
- Bake in the oven for about 30-40 minutes, until it is crispy on the edges and warm throughout the middle.
- Serve immediately with desired toppings
**You can also use Spanish rice on the bottom instead, as the chips will get a little soggy
Overall, this recipe is plenty versatile. You can add more chips for a crispier outcome, or crunch them up more for a softer version. There are also a lot of possibilities for serving. I suggest making some guacamole to pair it with or add lettuce to the top.
This time, I used chips on the bottom, but I think the next time I try this recipe, I’d like to start with a layer of spanish rice in the bottom. The bottom layer of tortilla chips ended up a little mushy, which I didn’t find to be a bad thing. It ended up with a sort of enchilada-nacho-taco salad sort of taste! Regardless, this recipe is super easy and yummy!
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