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,
1 Heat oven to 350°F. Spray a 9 x 13-inch baking dish with non-stick spray.
2 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.
3 Stir in 2 1/2 cups stew mix, corn and sour cream until heated; remove from heat.
4 Spoon 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.
5 Repeat step 4 to make a second complete layer. Pour remaining stew mix evenly over top of casserole; sprinkle with remaining 1-cup cheese.
6 Bake 25 to 30 minutes, uncovered, or until hot and bubbly.
No Nutritional Information Available