This dish uses ingredients the way Mexican families would for an authentic flavor.
- 2 lb Pork chorizo, raw El Mexicano or other authentic brand
- 1 cup Onion, chopped
- 1 can Black beans, drained and rinsed Herdez or La Preferida brand
- 1 can Corn, whole kernel, drained
- 2 cans Green chilies, diced, drained La Victoria brand
- 2 cans Tomatoes, petite diced, drained
- 2 cans Refried beans Herdez or La Preferida brand
- 2 cups Cilantro, fresh, chopped
- 6 cups Mexican cheese blend, finely shredded
- 12 Flour tortillas La Banderita brand
- Lard or vegetable shortening
- Sour cream for topping
- 2 cups Mexican cheese blend, finely shredded for topping
- Salsa Herdez or La Preferida brand, for topping
- In a high-wall skillet over medium heat, cook the chorizo and onion for about 15 minutes, until the meat has crumbled completely. (With good chorizo, it will not change color.) Place a stack of paper towel or a lint-free cloth on a plate. Transfer the cooked meat to the plate and allow the oil to drain.
- Using a slotted spoon, gently transfer the meat back to the skillet. Add the black beans, corn, shillies and tomatoes. Simmer, stirring occasionally, for 10 minutes. (The corn should still have a nice crunch.) Remove from the heat.
- Dump the two cans of refried beans into a sauce pan, stirring occasionally, and heat just until smooth. Remove from the heat. (This allows for the refried beans to be used more easily in the next step.)
- Use lard or vegetable shortening (lard is preferable) to grease two 13″ x 9″ x 2″ glass casserole dishes. Lay two tortillas in each one. On the tortillas in each dish, spread one-quarter of the refried beans, followed by one-quarter of the meat mixture, one-quarter of the cilantro, and one cup of the shredded cheese.
- Top with two more tortillas, and then build a second layer identical to the first. Top with the remaining tortillas and one more cup of cheese each.
- Cover each dish with aluminum foil, being sure to “tent” the foil upward in the midle so it isn’t contacting the top layer of cheese.
- Bake at 350F for 30 minutes. Let set for 5 minutes before serving. Top each serving with sour cream, more shredded cheese, salsa, or other optional toppings.
- Play around with the ingredients. Increase or decrease the seasonings to taste, use hot chorizo if you’d like, or even top each serving with a fried egg. The possibilities are endless.
- Replacing the chorizo with cubes of slow-cooked beef tongue seasoned with taco seasoning would make for another authentic version, as would using pulled pork or chunks of slow-cooked pork belly seasoned in the same manner.
- This makes a lot of Taco Casserole. You can also do the assembly in the same size foil casserole pans, cover with foil, then freeze immediately to cook at a later date.