Tex-Mex Beef And Bean Casserole - cooking recipe

Ingredients

3 tablespoons olive oil
3 cups chopped yellow onions
3 red bell peppers, finely chopped
8 garlic cloves, finely chopped
3 lbs extra lean ground beef
2 teaspoons salt
6 tablespoons medium-hot chili powder, such as Gebhardt
1 1/2 teaspoons ground cumin
1 1/2 teaspoons dried oregano, crumbled
1/2 teaspoon fresh ground black pepper
1 (14 ounce) can beef broth
1 3/4 cups canned crushed tomatoes in puree
1 cup lager beer
3 canned chipotle chiles in adobo, finely chopped
1 tablespoon adobo sauce, from canned chipotle chiles
1 (1 lb) package frozen corn kernels, thawed
1 1/4 lbs shredded sharp cheddar cheese
1 lb shredded monterey jack cheese
144 inches corn tortillas
1 (29 ounce) can refried beans
3/4 cup chopped white onion
6 cups about finely shredded romaine lettuce
2 cups sour cream, room temperature, whisked until smooth

Preparation

Heat oil in heavy large deep saute pan over medium heat.
Add yellow onion, bell peppers and garlic. Saute until tender, about 10 minutes.
Add ground beef. Sprinkle with salt. Saute until meat is no longer pink, breaking up meat with back of spoon, about 10 minutes.
Add chili powder, cumin, oregano and black pepper; saute 3 minutes.
Add broth, tomatoes, beer, chipotle chiles and adobo sauce. Simmer uncovered until liquid reduces slightly, stirring occasionally, about 40 minutes.
Add corn and simmer until mixture thickens slightly, about 10 minutes.
Remove from heat. Cool to room temperature.
Cover chili and refrigerate at least 1 day.
DO-AHEAD TIP: Chili can be made up to 2 days ahead. Keep refrigerated.
Position rack in upper third of oven and preheat to 375 degrees F.
Combine both cheeses.
Spread 2 tablespoons beans over one side of 6 tortillas.
Arrange tortillas bean side up and overlapping slightly in 14-by-11-by-3-inch baking dish.
Spoon 1/3 of chili evenly over tortillas.
Sprinkle 2 cups cheese mixture, then 1/4 cup onion over.
Repeat layering 2 times.
Spread remaining 6 tortillas with remaining beans, then arrange tortillas bean side down in casserole.
Sprinkle with remaining cheese mixture.
Bake until casserole is heated through and bubbling, about 50 minutes.
Let stand on cooling rack for 5 minutes.
Cut casserole into generous squares.
Sprinkle with shredded lettuce and top with dollop of sour cream, and serve.