Friday, October 2, 2009

British White Grassfed Beef & Green Chile Enchilada Casserole Recipe

Green Chile Enchilada Casserole

1 14.5. can Hunts Diced Tomatoes
1 10 oz. can Rotel Diced Tomatoes and Green Chiles, Mild
1  7 oz. can San Marcos Jalopeno Peppers, sliced
2 lbs of lean Grassfed British White Beef
1 28 oz. can of Las Palmas Green Chile Enchilada Sauce
1/2 cup of shredded cheddar cheese
Salt
Garlic Powder
Molina's Seasoned Salt (Molina's Restaurant in Houston)
1 package of Corn Tortillas

Combine the first three ingredients in a bowl and mix well, add about 2 tsp of Molina's Seasoning and mix well, set aside.  Brown grassfed ground beef in a large skillet, seasoning to taste with salt and garlic powder. No need to drain the little bit of natural fat and water, it will add to the flavor.

In a large Dutch Oven style pot, spray with your favorite PAM.  Put 4 corn tortillas in the bottom of the pot, add a third of the ground beef and spread evenly on tortillas, add a third of the diced tomato mixture, top with three corn tortillas, then repeat the layers twice more.

Add the 1/2 cup of cheddar cheese to the Green Chile Enchilada sauce, stir, and pour over the layers, tilt the pot around gently to move the green chile sauce through the layers. 

Bake covered at 400 degrees for 20 minutes, lower heat to 250 degrees and cook until your husband makes it home for dinner! or until tortillas are tender. 


Warning:  Recipe is spicy, skip the jalopenos to make it mild. 


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