Bean Bake Casserole

From Gluten Free Girl and the Chef
serves 8

Spanish Rice

1 fresh poblano chile
2 Tb canola
1/2 med onion, peeled and chopped
1 tea chopped garlic
1 tea tomato paste
1 Tb chili powder
2 tea ground cumin
1/2 c chopped tomatoes (or canned)
1 c white rice (jasmine or basmati)
1 tea sea salt and fresh pepper
3 c chicken stock

Bean Bake Casserole

1 lb ground beef (or omit)
20 corn tortillas
1 16-oz can refried beans
1 1/2 c shredded cheddar cheese
1 1/2 shredded monterey jack cheese
1/2 c pitted black olives
1 c salsa
4 avocados, peeled, pitted and cut into chunks
1 c sour cream

Roasting the poblano for the rice:
Preheat oven to 500. When it has come to heat, throw in the poblano chile. Turn the chile every once in awhile, until the skin starts to blacken and blister. Remove the chili from the oven and put it into a bowl. Cover the bowl with plastic wrap and let the chile sit until it cools. Peel the chile, remove the seeds, and cut it into large pieces. Turn down the oven to 450.

Making the Spanish rice:
Set a large saute pan over medium-high heat and pour in the oil. Add the onion and garlic and cook, stirring, until the onion is softened and translucent, about 10 minutes. Add the tomato paste, chili powder, and cumin and cook until they release their fragrance, about 3 minutes. Add the tomatoes, the roasted chile, and the rice, stirring to coat. Season with salt and pepper. Add the chicken stock. Bring to a boil, then reduce the heat to a simmer. Cook until the rice is soft and fluffy, about 20 minutes.

Browning the beef:
Set a large saute pan over medium-high heat and add the ground beef. Cook, stirring occasionally, until the beef is thoroughly browned, about 10 minutes.

Assembling the casserole:
Line the bottom of a casserole dish with some of the corn tortillas. Scoopin a third of the ground beef, a third of the Spanish rice, a third of the refried beans, 1/3 c of each of the cheeses, a third of the olives, and a third of the salsa. Top that with another layer of corn tortillas, and then another third of each ingredient as before. Repeat the layering one more time. Top everything with another layer of corn tortillas and sprinkle with the reamining 1/2 c of each of the cheeses.

Baking the casserole:
Slide the casserole dish into the oven and bake until the top is golden and bubbly, about 40 minutes. Scatter the avocado and sour cream over the top of the warm cheese and serve.