GREEN CHILIES AND BEEF BAKE OVER GREENS
Anyone who has lived in Memphis and eaten at Pancho's may recognize this. This is my version of their Pancho Verde. It was my favorite thing there and once I moved away I tried to recreate it. The dressing for this recipe is good on tacos as well just a salad. When making the salad to put this casserole on, keep it simple. It's purpose is to catch the delicious drippings from the casserole and the dressing.
Provided by Pamela Rappaport @Pamelalala
Categories Beef
Number Of Ingredients 18
Steps:
- Place all of the dressing ingredients in a jar and shake until sugar is dissolved. Can be made ahead and stored in the refrigerator. It's great on just a salad or tacos. You'll have more than you need for this recipe.
- Preheat oven to 350
- Brown and break up the ground beef. Add the onions towards the end and saute until tender.
- Drain the excess fat.
- Add cumin, oregano and salt and pepper. Stir on low heat for a minute to release the flavor of the spices and remove from the heat.
- Arrange 1 can of the green chilies in a layer in the bottom of an oven proof dish.
- Spoon the ground beef over the chilies.
- Layer the second can of chilies over the beef.
- Sprinkle with the cheese.
- Bake at 350 for approximately 30 minutes until the cheese is all melted.
- Arrange salad ingredients on a plate or shallow bowl and top with a generous helping of the casserole. Drizzle with the dressing. The heat from the casserole will slightly wilt the greens.
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