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1
For the casserole: Preheat the oven to 375 degrees F.
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2
Bring the beef stock to a simmer in a pot; add the ancho chiles and just enough water to cover and cook to reconstitute them.
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3
When softened, transfer to a food processor and puree.
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4
Char the poblanos evenly over a flame or under the broiler.
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5
Cool in a covered bowl, and then peel, seed, chop and reserve.
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6
Arrange the tortilla strips on baking sheets, spray with cooking spray and season with salt.
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7
Bake to deeply golden brown, 10 to 15 minutes.
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8
Heat the oil, 2 turns of the pan, in a large, deep skillet over medium-high heat.
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9
Add the chorizo and brown, crumbling the meat.
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10
Add the beef and continue to brown and crumble the meat.
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11
Add in the beans, coriander, cumin, garlic, onions, poblanos and ancho puree and cook together a few minutes to combine the flavors.
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12
Layer half of the tortilla strips in a casserole dish and top with the chorizo and beef mixture.
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13
Cool and store for a make-ahead meal (store the remaining tortilla strips in a foil pouch until using), or bake to serve.
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14
To bake, top the room-temperature casserole with the remaining tortilla strips and the cheese and bake at 375 degrees F until bubbly and hot through, 40 to 45 minutes.
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15
For the avocado cream: Whiz up the sour cream, avocado and lime juice in a food processor.
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16
Top the casserole with the pickled jalapenos, lettuce, tomatoes and onions and dollop the avocado cream over top (or pass at table).
