Green Chilies And Beef Bake Over Greens Recipes

GROUND BEEF GREEN CHILI CASSEROLE (FREEZER MEAL OPTION)

Steps:

• Brown meat and onion together. Drain fat.
• Combine chiles, soup, milk, olives, garlic, sour cream, and salt and pepper to make sauce.
• Alternate tortillas, sauce, meat, and cheese in a 9 x 13-inch baking dish.
• Top with cheese and bake in preheated oven at 350˚F/175°C for 1 hour.

GREEN CHILIES AND BEEF BAKE OVER GREENS

Steps:

• Place all of the dressing ingredients in a jar and shake until sugar is dissolved. Can be made ahead and stored in the refrigerator. It's great on just a salad or tacos. You'll have more than you need for this recipe.
• Preheat oven to 350
• Brown and break up the ground beef. Add the onions towards the end and saute until tender.
• Drain the excess fat.
• Add cumin, oregano and salt and pepper. Stir on low heat for a minute to release the flavor of the spices and remove from the heat.
• Arrange 1 can of the green chilies in a layer in the bottom of an oven proof dish.
• Spoon the ground beef over the chilies.
• Layer the second can of chilies over the beef.
• Sprinkle with the cheese.
• Bake at 350 for approximately 30 minutes until the cheese is all melted.
• Arrange salad ingredients on a plate or shallow bowl and top with a generous helping of the casserole. Drizzle with the dressing. The heat from the casserole will slightly wilt the greens.

STUFFED GREEN CHILES

Steps:

• 1. Preheat oven to 350 degrees. Spray a 9 x 13 baking dish with non-stick spray and set aside.
• 2. Prepare green chiles (instructions below) OR drain and set aside if using canned.
• 3. To large skillet add ground beef, salt, black pepper, minced garlic, diced onion and diced bell pepper. Cook on high till meat is browned. Drain and return to skillet.
• 4. Add water, fajitas mix, cornmeal, cayenne* and Habanero sauce*. Bring to a boil,reduce heat, cover and simmer for 15 to 20 minutes. Uncover and cook on medium high till very thick.
• 5. Pour a just enough green chile enchilada sauce to barely cover the bottom of the 9 x 13 baking dish.
• 6. Holding chile in hand, stuff with meat mixture.
• 7. Put in baking dish seam side down. Repeat with remaining chiles.
• 8. Pour remaining green chile enchilada sauce over the top. Cover with cheese and bake for 30 - 40 minutes or till nice and bubbly.
• 9. TO PREPARE GREEN CHILES Blister chiles on all sides on a very hot grill or in your broiler. As they get done put them in a covered bowl. (this helps to sweat the skins off)
• 10. PLEASE WEAR GLOVES! Peel off skin then cut off top and make a slit down the side. Open it up and remove seeds. It is now ready to use. You can see a step by step with pictures in my recipe "Fire Roasted Chilis/Peppers".

GROUND BEEF GREEN CHILI CASSEROLE

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease a medium sized casserole dish.
• In a medium skillet over medium heat, cook the ground beef until evenly browned; drain fat.
• Place half of the tortillas on the bottom of the prepared casserole dish and spread with half of the onion, cheese, ground beef and chiles. Layer with the remaining tortillas, onion, half of the remaining cheese, ground beef and chiles.
• In a medium bowl, dilute the soup with milk and pour over the top of the casserole. Bake in the preheated oven for 30 minutes. Sprinkle with the remaining cheese and bake for another 5 to 10 minutes, or until the cheese has melted.

BEEF AND GREEN CHILI CORNBREAD CASSEROLE

Steps:

• 1. Pre-heat oven to 400 degrees. Prepare cornbread as per directions on box. Set aside
• 2. Brown hamburger until no longer pink. Drain off grease. place back into skillet and add sauce and beans mix thoroughly
• 3. In a 9x11 greased baking dish place beef mixture and spread out evenly. top with cornbread and bake until bread is cooked all the way through.

SHREDDED GREEN CHILE BEEF

Steps:

• Place onions and 3 tablespoons brown sugar in a 5- or 6-qt. slow cooker. Combine remaining brown sugar and the next 6 ingredients; coat beef with mixture., In a large skillet, heat oil over medium-high heat; brown beef, 1-2 minutes on each side. Transfer to slow cooker; pour enchilada sauce over beef. Cook, covered, on low until beef is tender, 7-9 hours. Remove beef; shred meat with 2 forks. Return to slow cooker; heat through. If desired, serve over potatoes.