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Hatch Chile & Beef Tomatillo Casserole
Prep Time:
15 minutes
Cook Time:
30 minutes
6 - 8 servings

1 pound ground beef

2 Tbsp. Adams Reserve Southwest Rub

1 jar Texas Two-Step Tomatillo & Green Chile Stew Mix

1 small package frozen H-E-B Chuckwagon Corn

1 cup (8 ounce) sour cream

4 roasted hatch chilies, diced

12 corn or flour tortillas, cut or torn into bite-size pieces

2 cups shredded Colby Jack cheese


Heat oven to 350°F. Spray a 9 x 13-inch baking dish with non-stic
k spray.
Place beef in a large skillet over medium-high heat. Cook, stirring,
until beef begins to brown. Season with rub and cook until beef is no
longer pink.
Stir in 2 1/2 cups stew mix, corn and sour cream until heated; remove
from heat.
Spoon one-half of meat mixture over bottom of prepared baking dish. L
ayer 1/2 cups cheese, half of the diced chilies and 6 tortillas over m
Repeat step 4 to make a second complete layer. Pour remaining stew mi
x evenly over top of casserole; sprinkle with remaining 1-cup cheese.
Bake 25 to 30 minutes, uncovered, or until hot and bubbly.

Nutritional Information

No Nutritional Information Available


Cooking Connection