7-Layer Casserole

Corn chips

1 Tbsp. vegetable oil

½ box elbow macaroni

½ tsp. EVOO

1 lb. ground beef

½ medium onion, finely chopped

3 cloves garlic, grated, divided

1 Tbsp. chili powder

½ Tbsp. coriander

½ Tbsp. cumin

1 ½ Tbsp. Tomato sauce

1 can chicken broth

1 ½ Tbsp. butter

1 ½ Tbsp. flour

1 ¼ c. milk

½ can tomatoes with chilies, drained

1.5 c. shredded yellow cheese, divided

1 can refried beans

3-4 plum tomatoes

½ small onion, finely chopped

1/8 c. cilantro, chopped

1 lime, zest and juice

1 avacado

½ c. sour cream

Lemon juice

Hot sauce to taste

¼ head iceberg lettuce, shredded

¼ c. chopped olives

½ bunch scallions



Preheat oven to 400 degrees.  Bring a large pot of water to boil.  Salt the water and add the noodles and cook to package instructions.

Place a large skillet over medium heat with 1 tbps. EVOO.  Brown the meat, add onion,2 cloves garlic, ½ jalapeno and cook until tender.  Season with chili powder, coriander, cumin and tomato paste.  Let the meat mixture cook for a minute or two then add chicken broth and cook 5 minutes.

While meat is cooking, make cheese sauce.  In a saucepot over medium heat, melt the butter.  Add the flour and stir.  Cook for a minute and whisk in the milk.  Cook until thickened.

                Drain tomatoes and add to milk mixture.  Fold in cheese, reserving ¼ cup and cooked noodles.  Season with salt and pepper.

                Heat refried beans with a little bit of water.

To build casserole, spread beef mixture out in the bottom of casserole dish.  Top with refried beans and then mac and cheese and remaining cheese.  Put in oven and bake 15-20 minutes, until golden brown.

                To make salsa, mix tomatoes, jalapeno, red onion, and cilantro in small bowl.  Season with salt, lime zest and juice.

                For guacamole, scoop flesh of avocado in bowl, add sour cream, lemon juice, remaining clove of garlic and hot sauce.  Process until creamy.

                Once the casserole is out of the oven, top with corn chips and shredded iceberg lettuce.  Top with salsa, guacamole, and chopped olives and scallions.