Chilaquiles Casserole

Posted by Vanessa in Cooking, September 23, 2011

The Phoenix’s aunt left a Dierberg’s magazine at our house a few weeks ago because it had a recipe in it she wanted to show me for apple crisp.  I haven’t tried it yet, but I did basically cook my way through their “week’s worth of recipes” this week and, WOW, they were divine.  This is probably my favorite of the bunch, but just barely, the others will make it on here too.

You’re actually getting two recipes today for the price of one.  One, because you need the first to make this Mexican casserole, and two, because The Phoenix only took pictures of the first inside and with a flash.  And that’s just gross.  Not a good representation of how awesome the food is.  Not one bit.  So the best way to have this meal is to have the Southwest Beef Roast over Hot Noodles first, and then whip up this Chilaquiles Casserole a day or so later.  I made something totally different on the “in-between” day because I didn’t want to get tired of the beef, but it’s so good, I’m pretty sure that wouldn’t have happened.

Now, this recipe would work well with shredded chicken too, but I absolutely loved the beef.  It gives the dish luxuriousness, almost melt in your mouth goodness.  I don’t know if I can describe it well, I’m no food writer, well, except on here of course, but I really couldn’t get enough of this and will absolutely make it again and again.  A few tips : Grate your own Monterey Jack cheese.  And cut the corn off the cob or just leave it out if fresh corn isn’t available.  It makes a difference, I promise.

Chilaquiles Casserole

recipe adapted from Everybody Cooks, September 2011
  • Prep Time: 15 minutes.
  • Cook Time: 55 minutes.
  • Ready in 1 Hour, 10 Minutes.
  • Makes: 8 Servings
  • 4 tortillas, I used whole wheat medium-size ones
  • 4 cups cooked and shredded Southwest Beef Roast (recipe follows)
  • 2 cans black beans, drained and rinsed
  • 1 can petite diced tomatoes, drained
  • 2 ears corn, kernels cut off the cob
  • 1 jar (16 ounce) salsa verde
  • 3 cups shredded Monterey Jack cheese
  • Preheat oven to 375 degrees. Spray a 9 X 13 baking dish with cooking spray.
  • In a large bowl, combine shredded beef, beans, tomatoes and corn. Spread half the meat mixture evenly in the bottom of the baking dish. Top with 1/2 to 1 cup of salsa and then 1 1/2 cups shredded cheese. Place tortillas over the cheese so you have about a 2-tortilla-thick layer over the entire dish. Repeat layers of meat mixture, salsa and finish with the remaining cheese.
  • Cover and bake for 45 minutes. Uncover and bake until center is bubbly and cheese is lightly browned, about 5 to 10 minutes. Enjoy!

Southwest Beef Roast

recipe adapted from Everybody Cooks, September 2011
  • Prep Time: 15 minutes.
  • Cook Time: 480 minutes.
  • Ready in 8 Hours, 15 Minutes.
  • Makes: 6 Servings
  • 2 tablespoons chili powder
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon salt
  • About 4 to 5 pounds of beef roast (chuck roast, shoulder roast, anything like that will work, whatever you might use for a traditional pot roast)
  • 1 can (14.5 ounces) petite diced tomatoes
  • 1 can (7 ounces) chopped green chilies
  • 1 cup diced onion
  • 2 tablespoons cornstarch, dissolved in 1/4 cup cold water
  • cooked noodles of your liking (pasta, egg noodles, even rice would work nicely here)
  • Place roast in a large slow cooker that has been greased with cooking spray. Combine spices, tomatoes, green chilies and onion in a medium bowl. Pour over roast. Cover and cook until meat is tender, about 6 to 8 hours on low heat setting.
  • Remove roasts; cover and let stand 10 minutes. Transfer liquid mixture left in slow cooker to a large skillet. Stir cornstarch mixture into hot liquid and cook over medium high heat, stirring frequently, for 10 to 15 minutes, until slightly thickened. Slice half of the roast; serve with sauce and noodles.
  • Use two forks to shred the remaining roast and reserve for Chilaquiles Casserole.

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