Cooktop Cove: My son made this for dinner, and it was a smashing success, had to snag the recipe
By Jess Valentine
Carne en su jugo translates to "beef in its juices." This was one of my all-time favorite comfort dishes growing up as a child. Green chilies blended with tomatillos, garlic, onions and cilantro, all simmered together with beef and pinto beans. In the recipe below, we make a green chili casserole inspired by my love for the hearty, comforting dish I grew up up eating.
We break down the main components of the dish and use simple ingredients to make it super easy to assemble. We leave out the beans and add cheese to make the perfect casserole version. First we brown ground beef with onions, then sprinkle in a little flour and deglaze with green enchilada sauce and green chilies. This simmers on low heat until thickened, then it's all layered in a casserole dish with tortillas and cheese. It's a simple, super-tasty dish that's sure to be a crowed-pleaser!
Green Chili Beef Casserole
6
15 minutes
1 hour
1 hour, 15 minutes
2 pounds ground beef
1 onion, small diced
1 tablespoon minced garlic
2 tablespoons flour
2 4-ounce cans diced green chilies
1 10-ounce can green enchilada sauce
8 ounces Mexican cheese blend
1 12- or 18-pack corn tortillas, cut into triangles
Preheat oven to 375 degrees Fahrenheit.
In a saute pan, brown the ground beef with the onions and garlic. Drain any excess oil. Sprinkle in the flour, cooking for another 1 to 2 minutes, mixing well.
Add green chilies and enchilada sauce. Simmer for 3 to 5 minutes, until thickened.
In a casserole dish, spread a layer of tortillas, then a layer of the ground beef mixture, followed by a layer of cheese. Repeat layers until all the beef is used, with the top layer being cheese.
Bake for 20 to 30 minutes, until top is golden and bubbly.