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Toastacho Casserole

serves 4-6

    2 dried ancho chilies, stemmed and seeded
    1 cup beef stock
    2 poblano chilies
    16 corn tortillas, cut into 1-inch strips
    All-natural cooking spray
    2 tablespoons vegetable or olive oil
    1 pound Mexican chorizo
    1 pound ground beef
    2 jalapeo chilies, seeded and chopped
    1 onion, chopped
    2 cloves garlic, chopped
    1 tablespoon ground cumin
    1 tablespoon ground coriander
    1 15-ounce can black beans, drained
    2 1/2 cups (12 ounces) shredded cheddar or blend of Monterey Jack, Pepper Jack, cheddar, Chihuahua, asadero or any easy melting cheeses of choice
    For topping:
    Chopped romaine or iceberg lettuce
    Chopped tomatoes
    Chopped red onions
    Pickled jalapeo slices, for garnish
    1 ripe avocado
    1 lime
    1 cup sour cream

Reconstitute ancho peppers in simmering broth and just enough water to cover. Pure peppers and their liquid in a food processor and reserve.

Char poblanos over an open flame or under the broiler to char evenly all over, cool in a covered bowl and seed, peel, chop and reserve.

Arrange corn tortilla strips on baking sheets, spray with cooking spray and season with salt. Bake to deeply golden.

Heat oil, 2 turns of the pan, over medium-high heat. Add chorizo, brown and crumble. Add beef, brown and crumble. Add chilies, onions, garlic, cumin, coriander, beans, chopped poblanos, ancho pure and cook a few minutes to combine flavors.

Layer half the crispy tortillas into a casserole dish and top with chorizo, beef and beans. Let cool and refrigerate. Store remaining crispy tortillas in a foil pouch.

To serve, bring casserole to room temperature then top with crispy tortillas and cheese. Bake at 375F until bubbly and hot through, 40-45 minutes.

Top with pickled jalapeos, lettuce, tomato and onions. Whip up the avocado, lime and sour cream and dollop over top or pass at table.