Salsa Verde Corn Chip Pie Recipe 485 Recipes

CORN CHIP PIE CASSEROLE WITH GROUND BEEF

Steps:

• Preheat oven to 350°F. Spray a 13 x 9 casserole dish with nonstick spray; set aside.
• In a large skillet, add ground beef, and onions. Cook over medium heat until beef is browned. Drain any excess grease. Once grease is drained, add taco seasoning, stir, and set aside.
• Add beef to the casserole dish, and rinsed pinto beans. Carefully pour over the enchilada sauce. Top with ¾ of the shredded cheese, and then cover the cheese with chips. Add the rest of the cheese.
• Bake for 12-15 minutes until cheese is melted. Allow casserole to sit for 5 minutes before serving.
• Garnish with green onions, sour cream, lettuce, guacamole, and black olives- enjoy!

CORN CHIP PIE

Steps:

• Take corn chips out of bag (or and open bag and leave chips in).
• Place shredded cheese on top. Pour Pinto Beans over the cheese (hot beans help melt the cheese quicker). Sprinkle Brisket on top. Garnish with BBQ Sauce.
• Preheat a smoker or oven for cooking at about 225 degrees F.
• Trim brisket fat on the deckle (large side) just enough to where there is still fat covering the meat. (You do not need to trim the pork butt.) Stir together the pepper, salt, sugar, paprika, chili powder, garlic powder and onion powder in a small bowl. Apply the rub to all sides of the meat thoroughly. Let sit at room temperature for about 30 minutes. Place in smoker or oven and let cook until internal temperature reaches 200 degrees F, about 12 hours.
• Let sit 30 minutes, then chop meat.
• Cover beans with water by 2 inches and bring to a boil to get the outer layer off. Boil 2 minutes, then drain all water and put beans back in pot. Add water to cover 2 inches above the top of the beans. Bring to a boil.
• Meanwhile, saute the onions, jalapenos and garlic in some oil in another pan until translucent, about 5 minutes. Add the tomatoes, then let simmer for another 1 to 2 minutes and add to the bean pot. Add the garlic pepper, chili powder and salt to the bean pot and let simmer, stirring every 20 minutes, until soft, about 1 hour 30 minutes.
• Mix the ketchup, vinegar, molasses, steak sauce, mustard, Worcestershire, BBQ rub, garlic pepper, black pepper, cinnamon and 3 quarts water in a 5-gallon bucket.

SOUTHWESTERN SALSA AND SPICY CORN CHIPS

Steps:

• Preheat oven to 350 degrees F.
• In a medium bowl, combine salsa, cilantro, scallion, and Southwestern marinade mix. Set aside.
• Working in batches, pour a single layer of chips on baking sheet. Very lightly coat with vegetable oil spray. Lightly sprinkle with taco seasoning. Bake for 5 minutes. Repeat until all chips are seasoned.
• Serve chips on a large platter with a bowl of the Southwestern Salsa.

SALSA VERDE CORN CHIP PIE RECIPE - (4.8/5)

Steps:

• 1. Sauté corn in 3 tsp. hot olive oil in a large skillet over medium heat 3 to 4 minutes or until corn begins to char. Remove corn from skillet. 2. Sauté sausage in skillet over medium-high heat 6 to 8 minutes or until browned. Remove from skillet, and drain on paper towels. 3. Sauté onion in remaining 2 tsp. hot oil in skillet over medium-high heat 4 to 5 minutes or until tender. Stir in chili powder and cumin; cook, stirring often, 2 to 3 minutes. Stir in salsa, chiles, and sausage. Cook over medium heat, stirring often, 7 to 8 minutes or until slightly thickened. Remove from heat; stir in beans, lime juice, and corn. 4. Divide chips among 6 plates. Spoon sausage mixture over chips; top with half of cheese. Serve with toppings and remaining cheese.

SALSA VERDE (GREEN SAUCE)

Steps:

• Chop the herbs and garlic, mixing with 1 tsp sea salt, until very fine.
• Add the mustard and capers, and combine. Transfer the mixture to a bowl and stir in the olive oil.
• Add the vinegar, little by little, stirring and tasting as you go - trust your palate!