Hatch Chile & Beef Tomatillo Casserole

Prep Time:
15 minutes
Cook Time:
30 minutes
6 - 8 servings

Cooking Connection


1poundground beef,

2Tbsp.Adams Reserve Southwest Rub,

1jarTexas Two-Step Tomatillo & Green Chile Stew Mix,

1small package frozen H-E-B Chuckwagon Corn,

1cup (8 ounce)sour cream,

4roasted hatch chilies, diced,

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

2cups shredded Colby Jack cheese,


1Heat oven to 350°F. Spray a 9 x 13-inch baking dish with non-stick spray.

2Place 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.

3Stir in 2 1/2 cups stew mix, corn and sour cream until heated; remove from heat.

4Spoon one-half of meat mixture over bottom of prepared baking dish. Layer 1/2 cups cheese, half of the diced chilies and 6 tortillas over mixture.

5Repeat step 4 to make a second complete layer. Pour remaining stew mix evenly over top of casserole; sprinkle with remaining 1-cup cheese.

6Bake 25 to 30 minutes, uncovered, or until hot and bubbly.

Nutritional Information

No Nutritional Information Available

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