1 pound ground beef

8 (6-inch) corn tortillas

1 small onion, diced

1 pound processed cheese food, shredded

1 (4 oz.) can green chili peppers, chopped

1 (10.75 oz.) can cream of chicken soup

1/2 cup milk

Directions

Preheat oven to 325 degrees. Prepare a medium sized casserole dish with nonstick cooking spray.

In a medium skillet, cook the ground beef over medium heat until evenly browned; drain fat.

Place half of the tortillas on the bottom of the prepared casserole dish. Layer on half of the onion, cheese, ground beef and chilies.

Layer with the remaining tortillas, onion, cheese, ground beef and chilies.

In a medium bowl, dilute the soup with the milk; pour over the top of the casserole. Bake for 30 minutes. Sprinkle remaining cheese on top and bake for another 5 to 10 minutes or until cheese has melted.

Green Chili Burritos

A classic burritos recipe featuring green chilies, refried beans and spices.

1 pound boneless pork, cut into 3/4-inch cubes

1 tablespoon olive or vegetable oil

1 (10 oz.) can diced tomatoes and green chilies, undrained

2 garlic cloves, minced

1 cup water

1 cup fresh tomato, diced

1/2 cup onion, chopped

1/4 cup green pepper, chopped

1/2 teaspoon dried oregano

1/2 teaspoon salt

1/4 teaspoon pepper

1/4 teaspoon ground cumin

5 teaspoons cold water

1 (16 oz.) can refried beans

10 (6-inch) flour tortillas, warmed

Directions

In a skillet, brown pork in oil over medium high heat; drain.

Add the next 10 ingredients; bring to a boil. Reduce the heat and cover. Simmer for 1 hour or until the pork is tender.

In a small bowl, combine the cornstarch and the cold water until smooth; add to pork mixture, stirring constantly. Bring to a boil; boil and stir for 2 minutes.

Meanwhile, heat the refried beans; spread beans evenly on the tortillas. Spoon the pork mixture down the center of tortillas; fold in the sides.

Best Green Chili Stew

This is a hearty green chili stew that is great served over rice.

1/4 cup vegetable oil

3 pound beef chuck roast, cut into 3/4-inch cubes

2 onions, chopped

2 cloves garlic, minced

1 (28 oz.) can roma tomatoes, with juice

2 (4 oz.) cans chopped green chili peppers, drained

1 (12 oz.) can or bottle beer

1 cup beef broth

2 teaspoons dried oregano, crushed

1-1/2 teaspoons ground cumin

2 tablespoons Worcestershire sauce

Salt to taste

Ground black pepper to taste

Directions

In a Dutch oven, heat oil over medium heat until hot, but not smoking.

Pat the meat dry with paper towels and brown in batches, transferring the meat with a slotted spoon to a bowl as they are done.

In the fat remaining in the pot, cook the onions until softened, about 5 minutes. Stir in the garlic and cook for 1 minute more.

Return the meat to the pot with any juices in the bowl and add the tomatoes with juice, chilies, beer, beef broth, oregano, cumin and Worcestershire sauce. Season with salt and pepper to taste.

Bring to a boil and reduce heat. Simmer, partially covered, for 2-1/2 hours or until the meat is tender.

Cha…cha…cha…it’s chili time!

http://www.best-chili-recipes.com

Article Source: http://EzineArticles.com/?expert=Brandy_Summers

2 pounds ground beef

1/4 cup onion, chopped

1 (1.25 oz.) pkg. taco seasoning

2/3 cup water

1 (11 oz.) can whole kernel corn, drained

1 (10.75 oz.) can condensed nacho cheese soup, undiluted

1 (32 oz.) pkg. tater tots

Directions

Preheat oven to 350 degrees. Prepare a 13×9x2-inch baking dish with nonstick cooking spray.

In a skillet, cook the beef and onion over medium heat until the meat is brown; drain. Stir in the taco seasoning and water. Simmer uncovered for 5 minutes. Add in the corn and soup; mix well.

Spread beef mixture inside of prepared baking dish. Arrange the tater tots in a single layer over the top of beef mixture. Bake, uncovered for 30 to 35 minutes or until potatoes are crisp and golden brown.

Green Chili and Cheese Casserole

Whip up this tasty Mexican recipe using just four simple ingredients.

4 boneless, skinless chicken breasts

1-1/2 cups shredded pepper jack cheese

1 (4oz.) can diced green chili peppers, drained

1 tablespoon dry fajita seasoning

Directions

Preheat oven to 350 degrees. Prepare a 9-inch square baking dish with nonstick cooking spray.

Make a deep cut into the side of each chicken breast half to form a pocket.

Stuff 1/4 cup of cheese and about 1 tablespoon of the chilies onto each chicken half. Close and secure with a toothpick so that the cheese does not escape during cooking. Place the stuffed chicken into the baking dish.

Season the meat with the fajita seasoning. Sprinkle the remaining cheese and chilies over the top.

Bake uncovered for 30 minutes until the chicken juices run clear and the cheese is lightly browned.

Green Chili Grilled Cheese Sandwich

If you love grilled cheese sandwiches, try this spiced up version.

4 slices bread

4 slices Cheddar or Monterey Jack cheese

1 (4 oz.) can chopped green chilies, drained

2 tablespoons butter or margarine, softened

Directions

Top two slices of bread with two slices of cheese. Sprinkle green chilies on top. Place the remaining bread slices on top. Butter the outside of the sandwiches.

In a large skillet, cook the sandwiches over medium heat. Cook on both sides until golden brown and the cheese is melted.

Cha…cha…cha…it’s chili time!

http://www.best-chili-recipes.com

Article Source: http://EzineArticles.com/?expert=Brandy_Summers

1 pound lean ground beef

2 cups salsa

1 (16 oz.) can chile beans, drained

3 cups tortilla chips, crushed

2 cups sour cream

1 (2 oz.) can sliced black olives, drained

1/2 cup green onion, chopped

1/2 cup fresh tomato, chopped

2 cups shredded Cheddar cheese

Directions

Preheat oven to 350 degrees. Prepare a 9×13-inch baking dish with nonstick cooking spray.

In a large skillet, cook the ground beef over medium high heat until brown. Stir in the salsa, reduce heat and simmer for 20 minutes, or until all the liquid is absorbed. Stir in the beans and heat thoroughly.

Spread the crushed tortilla chips into the bottom of the baking dish. Spoon the beef mixture over the chips. Spread the sour cream on top of the beef mixture. Sprinkle on the olives, green onion and tomato. Top with the cheddar cheese.

Bake for 30 minutes or until hot and bubbly.

Quick and Creamy Mexican Casserole

This creamy casserole features two kinds of soup, chili peppers, salsa and sour cream.

1 (10.75 oz.) can condensed cream of mushroom soup

1 (10.75 oz.) can condensed cream of chicken soup

1 (4 oz.) can chopped green chile peppers, drained

1-1/2 cups prepared salsa

1/4 cup milk

2/3 cup sour cream

8 (6-inch) flour tortillas

6 boneless chicken breast halves, cooked and cubed

2 cups shredded Cheddar cheese

Directions

Preheat oven to 350 degrees. Lightly grease a 9×13-inch baking dish.

In a medium bowl, combine the mushroom soup, chicken soup, chile peppers, salsa, milk and sour cream; mix until well blended. Place a layer of tortilla strips in the bottom of the prepared baking dish.

Layer in the following order: 1/2 of the soup mixture, 1/2 of the chicken, 1/2 of the shredded cheese. Repeat layers until you use up all of the ingredients. End with a layer of shredded cheese.

Bake for 45 minutes, covered, then remove the cover and bake for an additional 15 minutes.

Chicken Cornbread Bake

Two great flavor sensations come together in this casserole – chicken and cornbread.

1/2 cup margarine

1 onion, finely chopped

1 clove garlic, minced

1 (15.25 oz.) can whole kernel corn, drained

1 (15 oz.) can cream style corn

1 can cream of chicken soup

1/4 teaspoon salt

2 eggs

1 (8.5 oz.) pkg. corn bread mix

2-1/3 cups cooked chicken breast, chopped

2 tablespoons canned green chili peppers, chopped

1 (4 oz.) jar chopped mushrooms, drained

1/2 cup light sour cream

1/4 teaspoon salt

1/4 teaspoon ground black pepper

1 (8 oz.) pkg. Monterey Jack cheese, shredded

Directions

Preheat oven to 375 degrees. Grease a 9×13-inch baking dish.

Melt the margarine in a small skillet over medium high heat. Saute the onion and garlic until tender for 4 to 6 minutes; set aside.

In a large bowl, combine the corn, cream style corn, chicken soup, salt and the eggs.

Beat in the muffin mix. Fold in the cooked onion mixture. Pour into the prepared baking dish.

In another large bowl, combine the chicken, green chilies, mushrooms, sour cream, salt and pepper. Spoon chicken mixture over the corn mixture to within 1-inch from the edge. Sprinkle the top with cheese.

Bake for 35 to 40 minutes or until the edges are golden brown.

Cha…cha…cha…it’s chili time!

http://www.best-chili-recipes.com

Article Source: http://EzineArticles.com/?expert=Brandy_Summers