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Hatch Chile & Beef Tomatillo Casserole

Cooking Connection



Quick and easy


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-stick 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. Layer 1/2 cups cheese, half of the diced chilies and 6 tortillas over mixture.

Repeat step 4 to make a second complete layer. Pour remaining stew mix 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

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