Mimi’s Green Chili Enchilada Casserole

Mimi’s Green Chili Enchilada Casserole

12 white (or yellow) corn tortillas
8-16 oz. frozen chopped green chile or fresh jalapenos (could use canned if not available, I guess)
vegetable oil
2 lb. ground beef
flour/water mixture
2 chopped onions
2 chopped tomatoes
sour cream
2 cups grated cheese
1 can refried beans, black beans, or regular beans

Boil 2 lb. ground beef in water, add salt, garlic salt and lots of ground cumin. Mash with potato masher till no big lumps.

In small cast iron skillet, add veg. oil, about 1″ deep. Heat up.

In a pot, boil chopped green chile or jalapenos (preferably fresh, never tried with canned), with water and salt. Amounts depend on how hot you want it. You can’t go wrong… Let boil 5 minutes. Make a flour/water mixture of thick consistency, mix in while stirring till sauce thickened somewhat. Set aside.

In hot oil, quickly dip white corn tortilla chips, and pat them dry on paper towels. Put aside.

Dip each corn tortilla briefly in sauce, place in bottom of long casserole dish. Set remaining corn tortillas aside.

Put a layer of ground beef and chopped onions.

Another layer of dipped corn tortillas, and another layer of ground beef and onion.

Sprinkle grated cheese on top.

Stick in oven on low broil for a minute to let cheese melt. Take out.

Pour green chile (or jalapeno) sauce over liberally. It should be smothered.

Serve with refried beans, black beans or regular beans, sour cream and chopped tomatoes. The beans can also be mixed in with the ground beef.

Recipe Submitted by:

Mimi Sidwell

JX Cattle Company, LLC

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