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Mexican-Style Shrimp Casserole Recipe - The Washington Post

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This old-school casserole will call to mind the flavors of Mexico. It’s simple and delicious. To get it on the table faster, use cooked peeled and deveined shrimp and frozen corn. You can used refried beans in place of whole beans, but we prefer the texture of the slightly mashed beans. We found several beautiful poblano peppers and used them to make an optional a poblano cream to go with the casserole.

See the related recipe for Cooked Green Salsa (Salsa Verde Cocida) linked below for a from-scratch sauce option. You'll need 1 1/2 cups for this dish.

The baked casserole can be tightly covered and refrigerated for up to 3 days. Let the dish sit at room temperature for about 20 minutes, before warming it in a 350-degree oven. If freezing uncooked casserole, do not add the cheese on top, wrap tightly and freeze for several weeks. If cooking frozen, allow dish to warm at room temperature for about 20 minutes and then cook as directed, but expect cooking time to take up to 1 hour.

Assemble the casserole and then cover it tightly and refrigerate it for up to 1 day before baking. Let the dish sit at room temperature for about 20 minutes, before baking it in a 425-degree oven as described below.

From recipes editor Ann Maloney.

Correction: An earlier version of this recipe did not include instructions to drain the canned beans. Also, the oven temperature was incorrect in the make ahead instructions. The casserole should be baked at 425 degrees. It has been updated.

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Ingredients

measuring cup

Servings: 6-8

  • 1 1/2 cups enchilada sauce or medium red or green salsa, divided
  • 1 cup (about 7 ounces) frozen corn, thawed
  • 1/4 cup minced fresh jalapeño chile peppers (about 1 large), seeded, or 1 (4 -ounce) can chopped green chiles, drained
  • 1/4 cup roughly chopped kalamata olives, about 12 (optional)
  • 1 1/2 pounds peeled cooked shrimp, tails removed, diced (see NOTE)
  • 12 (6-inch) corn tortillas
  • 1 (15 -ounce) can whole pinto or black beans, drained
  • 2 1/2 cups (10 ounces) shredded cheese, such as Monterey Jack or extra-sharp cheddar cheese, divided
  • Fresh cilantro, for garnish (optional)
  • Poblano Cream (see related recipe), Mexican crema or sour cream, for serving (optional)

Directions

  • Step 1

    Position a rack in the center of the oven and preheat to 425 degrees. Coat a 9-by-13-inch glass baking dish with cooking spray.

  • Step 2

    In a medium saucepan over medium-high heat, add 1/2 cup enchilada sauce (or salsa), corn, chiles and olives. Bring to a simmer and add the shrimp, cooking until the shrimp are warm, 1 to 2 minutes. Remove from the heat.

  • Step 3

    Spread 1/4 cup enchilada sauce (or salsa) in the baking dish. Top with a layer of 6 overlapping tortillas.

  • Step 4

    Place the beans in a medium bowl and gently mash, leaving some whole.

  • Step 5

    Spread the beans evenly over the tortillas. Top the beans with the shrimp mixture, followed by 1 cup cheese. Top with the remaining 6 tortillas. Pour the remaining 3/4 cup of sauce over the tortillas and spread evenly so all are moistened. Cover the dish tightly with foil.

  • Step 6

    Bake the casserole for about 20 minutes, or until it begins to bubble on the sides. Remove the foil.

  • Step 7

    Sprinkle the remaining 1 1/2 cups cheese on top and return the dish to the oven for an additional 8 minutes, until the cheese is melted.

  • Step 8

    Let the casserole cool for at least 5 minutes before slicing, then sprinkle with cilantro, if using.

  • Step 9

    Serve with Poblano Cream, Mexican crema or sour cream, and lime wedges, if desired.

  • Step 10

    NOTE: To cook the shrimp, peel and devein them, removing the tails. Bring a medium pot of well-salted water to a boil. Add the shrimp and return to a boil. Lower the heat to medium-low and poach the shrimp until pink and curled, about 2 minutes. Drain.

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    Nutritional Facts

    Per serving (based on 8)

    • Calories

      530

    • Fat

      15 g

    • Saturated Fat

      1 g

    • Carbohydrates

      59 g

    • Sodium

      1041 mg

    • Cholesterol

      150 mg

    • Protein

      40 g

    • Fiber

      12 g

    • Sugar

      3 g

    This analysis is an estimate based on available ingredients and this preparation. It should not substitute for a dietitian’s or nutritionist’s advice.

    From recipes editor Ann Maloney.

    Tested by Ann Maloney.

    Published May 4, 2020

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