Beef And Green Chile Tortilla Dinner Recipes

BEEF GREEN CHILI

Steps:

• Heat oil in stockpot over medium heat until hot. Add onion, jalapeño pepper and garlic; cook 5 to 7 minutes or until onion is tender, stirring occasionally.
• Stir in beef Brisket, chiles and tomatoes; bring to a boil. Reduce heat; cover and simmer 20 minutes to develop flavors, stirring occasionally. Remove from heat. Stir in 2 tablespoons sour cream.
• Garnish with additional sour cream, tortilla chips, cheese, avocado or guacamole, if desired.

BEEF AND GREEN CHILE TORTILLA DINNER

Steps:

• Cook beef and onion in 12-inch skillet over medium-high heat about 10 minutes, stirring occasionally, until beef is brown; drain. Return beef mixture to skillet; stir in taco seasoning mix and water.
• Spray 3 1/2- to 4-quart slow cooker with cooking spray. Cut chiles in half; remove seeds. Arrange half of the chiles evenly over bottom of cooker. Spoon in beef mixture. Spoon refried beans over beef in an even layer. Top with remaining chiles. Pour salsa over all.
• Cover and cook on low heat setting 8 to 10 hours or until bubbling. For each serving, place about 1 cup tortilla chips on plate, spoon ground beef mixture over chips and top with about 1/3 cup of the cheese. Ground beef mixture will hold on low heat setting up to 2 hours. Stir occasionally.

PORK 'N' GREEN CHILI TORTILLAS

Steps:

• In a large resealable plastic bag, combine the flour, salt and pepper; add the pork. Seal bag and toss to coat. , In a large skillet, cook pork over medium heat in oil until no longer pink. Add chilies and salsa. Bring to a boil. Reduce heat; cover and simmer for 30 minutes or until meat is tender. , Spoon 1/2 cup pork mixture down the center of each tortilla. Sprinkle with cheese; roll up.

GREEN CHILE CHICKEN TORTILLA CASSEROLE

Steps:

• Preheat broiler. Lightly coat a 2 quart square baking dish with cooking spray; set aside. Line a 15x10x1 inch baking pan with foil. Place tomatillos in baking pan. Broil 4 to 5 inches from heat for 6 to 8 minutes or until softened and charred, turning occasionally. Set aside to cool slightly.
• In a large skillet heat oil over medium heat. Add onion and chile pepper; cook and stir for 4 to 5 minutes or until tender and onion starts to brown.
• In a blender or food processor combine tomatillos, onion mixture, the ¼ cup cilantro, the sugar, cumin, and salt. Cover and blend until smooth, stopping and scraping sides as necessary.
• Spread ¾ cup of the tomatillo mixture in the prepared baking dish. Arrange 6 tortilla halves over the sauce, overlapping slightly. Top with 1 cup of the chicken, ½ cup of the cheese, and half of the remaining tomatillo mixture. Add six more tortilla halves, the remaining 1 cup chicken, ½ cup cheese, and half of the remaining tomatillo mixture. Top with the remaining six tortilla halves and the remaining salsa, spreading to cover.
• Cover the dish with plastic wrap and chill for at least 8 hours (up to 24).

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.

GREEN CHILE CHICKEN TORTILLA CASSEROLE

Steps:

• Heat oven to 350°F. Spray 3-quart oval or rectangular baking dish (13x9-inch) with cooking spray.
• In 8-inch nonstick skillet, heat oil over medium heat. Add onion and garlic; cook 2 to 3 minutes or until tender. Reduce heat to medium-low; stir in condensed soup, enchilada sauce, milk, green chiles, chili powder, cumin and salt. Cook 2 to 3 minutes, stirring occasionally, until heated through.
• Spread 1 cup sauce mixture in bottom of baking dish. Arrange 6 tortillas on top of sauce mixture. Top with 1 cup chicken, 1/2 cup beans, 1/2 cup cheese and 1 cup sauce. Repeat with another layer of 6 tortillas, 1 cup chicken, 1/2 cup beans, 1/2 cup cheese and 1 cup sauce. Top with remaining 6 tortillas, 1 cup chicken, 1/2 cup beans, 1 cup sauce and 1 cup cheese.
• Bake 35 to 40 minutes or until hot and bubbly on edges (165°F in center). Let stand 20 minutes before serving. Serve with Toppings, as desired.
• If making ahead to bake and serve at a later date: Line 13x9-inch (3-quart) baking dish with 2 layers of plastic wrap, leaving enough overhang to completely enclose assembled casserole. Allow sauce mixture to cool completely, covered, 30 to 45 minutes in refrigerator before assembling casserole. Assemble casserole in dish; cover with another layer of plastic wrap. Freeze unbaked casserole about 8 hours or until completely frozen. Transfer frozen casserole to labeled 2-gallon resealable freezer plastic bag. Remove air; seal and freeze up to three months. To bake: Spray 13x9-inch (3-quart) baking dish with cooking spray. Remove plastic wrap from casserole; place in baking dish. Cover tightly with foil; thaw completely in refrigerator, 24 to 48 hours. Heat oven to 350°F. Uncover; bake 45 to 55 minutes or until hot and bubbly on edges (165°F in center). Let stand 20 minutes before serving. Serve with Toppings, as desired.

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.

GREEN CHILE TORTILLA SCRAMBLE

Steps:

• Heat butter in a skillet over medium heat; cook and stir tortilla strips and green chile peppers until strips are softened, 2 to 3 minutes. Add eggs and Cheddar cheese; cook and stir until eggs are cooked through, 3 to 4 minutes.

EASY SHREDDED BEEF GREEN CHILE ENCHILADA CASSEROLE

Steps:

• In large frying pan or sauce pan, combine shredded beef, diced green chiles, half of the green enchilada sauce and full can of mushroom soup.
• Cook over medium heat until heated through
• Pour about 2 Tablespoons of remaining enchilada sauce in bottom of the casserole dish.
• Place 1 tortilla in casserole and cover with prepared sauce from pan.
• Sprinkle small layer of cheese over sauce.
• Place another tortilla over sauce and continue layering until last tortilla is on top.
• Pour remaining sauce over complete casserole and cover the top with remaining cheese.
• Cover and bake in 350 degree for about 30 minutes or until nice an bubbly .
• Let sit about 10 minutes to allow to set before serving.
• Top with sour cream if desired.