Fall Harvest Green Chile Stew
If you still have a bounty of green chilies from you garden and you're tired of making salsa...here's an easy recipe from one of my 2012 books for a hearty fall stews.
Fall Harvest Green Chile Stew
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3 lbs. lean hamburger 2 medium yellow onions, chopped 12 fresh green chilies, cleaned and diced (or 3 small cans) 4 peeled tomatoes, fresh or canned, quartered 1 ½ teaspoons salt 2 cloves garlic, minced, or ⅔ teaspoon garlic powder |
½ teaspoon cumin ¼ teaspoon oregano Optional: canned or frozen corn Flour tortillas Grated pepper jack or Monterey Jack cheese |
Cook burger and onions until burger is brown and crumbled. Add all other ingredients, and simmer slowly for about 1 hour. Spices can be doubled to taste. Serve in bowls; top with tortilla chips, grated cheese, and a dollop of sour cream.
To use for casserole, layer (like you would lasagna) flour tortilla halves or coarsely crushed tortilla chips, stew mixture, and grated cheese. Repeat layers. Bake covered at 350 degrees for 30 minutes or until heated through.
