Hatch Chile & Beef Tomatillo Casserole

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During the month of August, you can find Hatch Chiles roasting at Central Market in Texas! Hatch chiles are actually grown in Hatch, New Mexico and harvested this time of year. We stock up and freeze for the rest of the year. You could use hatch chiles for homemade salsa, pico de gallo, chili, tortilla soup and my favorite, on top of burgers. If you’ve never tried them before, I encourage you to try them out. They are usually out of the stores towards the end of August, so don’t waste time! Here’s a recipe that makes you feel like you are in a cafe in the desert of New Mexico.

Hatch Chile & Beef Tomatillo Casserole
Unbelievably good and easy to make!
Ingredients
1 lb ground beef
1 Tbsp taco seasoning
1 jar Cookwell & Company’s Texas Two-Step Green Chile Stew Mix
1 can corn
1 C sour cream
2 C Tillamook Colby Jack cheese, shredded
4 roasted Hatch Chiles, diced
12 corn tortillas

Preheat oven to 350-degrees.

Place beef in a large, nonstick skillet over medium-high heat. Cook, stirring, until beef begins to brown. Add taco seasoning; cook until beef is no longer pink. Drain. Stir in 2 1/2 cups stew mix, corn and sour cream; stir until heated and remove from heat.

Spoon one-half of meat mixture over bottom of baking dish. Layer 1/2 cup cheese, half of chiles and 6 tortillas over the casserole. Repeat to continue layering process. Pour remaining stew mix evenly over top and sprinkle with remianing 1 cup cheese.

Bake 25 to 30 minutes, uncovered, or until hot and bubbly.

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