Tex-Mex Taco Casserole
Ingredients
2 tablespoons canola oil
1½ cups diced onion
2 cups diced red bell pepper
1 teaspoon salt
1½ teaspoons crushed garlic
1 tablespoon chili powder
¼ teaspoon black pepper
1 pound Mexican chorizo
2 tablespoons all-purpose flour
2 cups chicken broth
1 can black beans
1½ cups corn kernels
1 can fire-roasted diced tomatoes with green chilies
18 corn tortillas
¼ cup chopped cilantro
2 tablespoons lime juice
3 cups grated pepper jack
¼ cup sour cream
2 tablespoons chopped cilantro
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Sign up for full access to June's entire recipe library. Your first three months are complimentary, and you can cancel at any time. After your trial, a monthly subscription is $4.99 or an annual subscription is $49. Download the app and start cooking today!
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Saute the onion and bell peppers
Heat the oil in a large pot or Dutch oven over medium heat until shimmering. Add the onion, bell peppers and salt. Cook, stirring occasionally, until softened, 8 to 10 minutes.
2 tablespoons canola oil
1½ cups diced onion
pot
2 cups diced red bell pepper
1 teaspoon salt
measuring spoons
wooden spoon
Add the garlic and spices
Stir in the garlic, chili powder and pepper. Cook until fragrant, about 30 seconds.
1½ teaspoons crushed garlic
1 tablespoon chili powder
¼ teaspoon black pepper
Brown the chorizo
Increase the heat to medium-high and add the chorizo. Break up the meat with a wooden spoon and cook, stirring occasionally, until the meat has browned, 8-10 minutes.
1 pound Mexican chorizo
Add the flour
Stir in the flour and cook, stirring frequently, for 1 minute.
2 tablespoons all-purpose flour
Add the chicken broth
Gradually stir in the chicken broth and bring to a simmer.
liquid measuring cup
2 cups chicken broth
Add the remaining vegetables and simmer
Add the beans, corn and drained canned tomatoes. Simmer, stirring occasionally, until the mixture has thickened slightly and the flavors have blended, about 10 minutes.
1 can black beans
1½ cups corn kernels
1 can fire-roasted diced tomatoes with green chilies
Add the tortillas to the June Oven
Transfer 9 tortillas to the middle shelf of the June Oven, overlapping them as necessary. Confirm 6 tortillas using the button below. (This setting will work for 9 tortillas).
June Oven
tongs
corn tortillas
Warm the tortillas
Bake for 3-5 minutes until tortillas are warm and pliable. Transfer to a June Pan or plate and cover with a kitchen towel to keep warm. Repeat 1 more time to warm all 18 tortillas, transferring each batch to the covered pan to keep warm.
June Pan
kitchen towel
Finish the filling
Remove from the filling from the heat. Stir in the chopped cilantro and lime juice. If desired, season with additional salt and pepper to taste.
¼ cup chopped cilantro
2 tablespoons lime juice
Preheat the June Oven
With the shelf in the middle position, preheat the June Oven to 425°F on Bake cook mode using the button below.
Assemble the casserole
Spread ⅓ of the chorizo mixture in a baking dish, about 2 heaping cups. Layer 6 warm tortillas on top of the filling, overlapping as needed. Sprinkle with 1 cup of the cheese. Repeat with ⅓ of the chorizo mixture, 6 more tortillas, and 1 cup more cheese. Spread the remaining chorizo mixture over the top.
3 cups grated pepper jack
rectangular baking dish
ladle
Cut the remaining tortillas and finish the casserole
With kitchen shears or a knife, cut the remaining 6 tortillas into quarters and scatter them over the filling. Sprinkle the remaining 1 cup of cheese over the top.
kitchen shears
Bake the casserole
Transfer the casserole to the middle shelf of the June Oven and bake for 10 minutes until the filling is bubbling and the topping is golden brown. June will notify you when the casserole is ready.
Cool and garnish
Remove the casserole from the June Oven. Cool for 10 minutes on a cooling rack. Cut into squares and serve hot. Garnish with sour cream, if using, and sprinkle with cilantro.
2 tablespoons chopped cilantro
¼ cup sour cream
knife
cooling rack
flip spatula
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