BVC Eats: Jennifer Stevenson’s Mexican Casserole

This stuff will kill you, but you won’t care. It’s intense, dense, and more-ish. Resist the temptation to add more ingredients, because your casserole will overflow. Except definitely add more cheese if you think this is not enough…there’s never really enough cheese on top.

In the bottom of a greased, deep casserole dish, spread evenly:

3 cups coarsely crushed restaurant-style corn chips (quick and dirty)
mixed with
1c beer, stock, or water and optional chopped jalapeno slices
OR
2 cups corn meal mush (1c yellow corn meal boiled a bit in 1c water and 1 stick butter)
i.e. polenta (tastier) but even tastier: mix 1 can corn niblets and/or chopped green chiles into the polenta

Spread or pour over this, one layer per ingredient:

1 lb cooked chorizo, drained and crumbled, including the grease
1 cup beer, stock, or water
1 can refried pinto beans
1 or 2 cans chopped green chiles
1-1/2 lb or more shredded cheddar or monterey jack cheese (with or without jalapeños)

El Supremo pork chorizoOrder of the layers from bottom to top:

polenta or chips
chorizo
cheddar
beans
jack cheese
chopped green chiles
more cheddar and jack cheese

Bake for about 45 minutes at 350o or until all layers are heated through, the corn chips (if you’re using chips) have absorbed all the liquid, and the cheese on top is melted and crusty and browned.

This hearty casserole keeps well, freezes and reheats well, and gets spicier with time, especially if you use jalapeño jack cheese. I wouldn’t worry about that. You won’t have leftovers for more than two days.

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