Super-Sized 7-Layer Casserole

Directions

1. 1
   Preheat the oven to 400F.
2. 2
   Slice the tortillas into 1-inch strips.
3. 3
   Coat with cooking spray and scatter on a rimmed baking sheet.
4. 4
   Bake until crisp and light golden in color, about 10 minutes, then season with salt and reserve.
5. 5
   Bring a large pot of water to a boil over high heat.
6. 6
   Salt the water, then add the pasta and cook to al dente.
7. 7
   Drain well.
8. 8
   Place a large skillet over medium-high heat with the EVOO.
9. 9
   Brown the meat, then add the onions, 4 of the chopped garlic cloves, and 2 of the chopped jalapenos, and cook until the onions are tender.
10. 10
    Season the mixture with the tomato paste, chili powder, coriander, and cumin.
11. 11
    Let the mixture cook for a minute or two, then add the beer or stock and reduce the heat to a simmer.
12. 12
    While the meat is cooking, make the cheese sauce.
13. 13
    In a sauce pot over medium heat, melt the butter.
14. 14
    Add the flour and whisk for a minute, then add the milk.
15. 15
    Cook until thickened enough to coat the back of a spoon, 3 to 4 minutes.
16. 16
    Melt in 2 1/2 cups of the cheese, then fold in the tomatoes with chiles.
17. 17
    Pour the sauce over the drained pasta, toss, and season with salt and pepper to taste.
18. 18
    In a medium skillet, heat the refried beans with a splash of water over medium heat.
19. 19
    To build the casserole, spread the beef mixture out in the bottom of a 9 x 13-inch casserole dish.
20. 20
    Spread the refried beans in an even layer, then spoon on the mac n cheese and sprinkle the reserved 1/2 cup cheese over the top.
21. 21
    Pop the casserole into the oven and bake until golden brown, 15 to 20 minutes.
22. 22
    While the casserole is baking, make the salsa by combining the plum tomatoes, remaining jalapeno peppers, red onion, and cilantro in a small bowl.
23. 23
    Season the salsa with salt, the zest of 1 lime, and the juice of 2 limes.
24. 24
    For the guacamole sour cream, scoop the flesh of the avocados into the bowl of a food processor and add the sour cream, lemon juice, the remaining 2 garlic cloves, and hot sauce to taste.
25. 25
    Process until creamy.
26. 26
    When the casserole comes out of the oven, top it with the crispy corn strips and shredded iceberg lettuce.
27. 27
    Top the lettuce with the salsa, add dollops of guacamole sour cream, and finally, sprinkle with the chopped olives with pimientos and chopped scallions.