Chili Verde Casserole Recipes

CHILI CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large skillet over medium high heat, saute the beef and onion for 5 to 10 minutes, or until meat is browned and onion is tender; drain fat. Add the celery, chili, tomatoes, taco sauce and corn. Heat thoroughly, reduce heat to low and allow to simmer.
• Meanwhile, prepare the noodles according to package directions. When cooked, place them in a 9x13 inch baking dish. Pour the meat mixture over the noodles, stirring well. Top with the cheese.
• Bake at 350 degrees F (175 degrees C) for 20 minutes, or until cheese is completely melted and bubbly.

CHILI VERDE QUICHE CASSEROLE

Steps:

• Preheat oven to 325 degrees.
• Mix all ingredients together.
• Pour into coated baking dish.
• Bake uncovered for 1 hour or until firm.
• Cool and serve.

CHILI VERDE CASSEROLE

Steps:

• Preheat oven to 350 degree F. Grease a 9 x 13-inch baking dish.
• Drain the chili peppers and slice. Brown the ground beef. Mix together the eggs, milk and flour.
• Layer 1/2 of the chilies in the prepared baking dish. Top with 1/2 of the beef, then 1/2 of the cheese. Spread the remaining chilies over the cheese, then the remaining beef. Pour the egg mixture evenly over all. Top with the remaining cheese.
• Bake in preheated oven for 30 minutes or until hot and bubbly.

CHILE VERDE CASSEROLE

Steps:

• 1. Chile Verde: Cube pork into 1 inch cubes. Heat 2 tbls oil in a large pot over Med heat. Brown pork on all side.
• 2. To pot add garlic, cumin, oregano, bay leaf, bouillon cubes and water. Cover and cook for 1 hour.
• 3. Halve and deseed all peppers. Remove husks, wash and quarter tomatillos. Place on sheet pan, skin sides up and broil until skins start to blister and brown. I do all the peppers in one batch and then the tomatillos. Be careful not to burn.
• 4. Place all the tomatillos, peppers and the cilantro into the blender and puree.
• 5. Pour blender mixture into the pot with the pork and cook uncovered for an addtional hour stirring frequently.
• 6. When Pork mixture is finished cooking, preheat oven to 400 degrees F, grease the sides and bottom of a 13x9" pan and make the cornbread mixture.
• 7. Cornbread: In a med skillet cook minced onion, chorizo and minced jalapeno until chorizo is fully cooked on Med-High heat. Set aside
• 8. Mix together flour, cornmeal, baking powder and salt until well blended.
• 9. Mix together milk, eggs and oil. Add to the flour mixture, stirring until blended.
• 10. Add chorizo mixture to the cornbread batter and spread 3/4 of the mixture evenly over bottom of 13x9" pan.
• 11. Pour entire Chile Verde mixture into pan, spreading evenly to cover bottom cornbread layer.
• 12. Top Chile Verde mix with remaining cornbread mixture. I drop by rounded spoonfuls so you can see the Chile Verde.
• 13. Bake for 35 minutes, or until cornbread is a golden color.