2lbs of hamburger or Turkey ground meat
1 onion (medium)
1 garlic clove
2 8oz cans of tomato sauce
1 package taco seasoning
14 corn tortillas (yellow)
1 can cream of chicken soup
3/4 cup milk
2 cups grated Mexican Four cheese
4 Hatch Chile peppers
1 cup of grated Hatch Chile Gouda Cheese
1 cup of grated Pico de queso cheddar Wisconsin cheese
2 packages cream cheese
Let’s start by prepping all of our ingredients. Mince the garlic clove, chop up your tomatoes, grate your cheeses, dice up your onion, and set out your cream cheese to warm up to room temperature.
Hatch Chile Peppers Roasted (if you bought already roasted peppers skip this step)– Take your four Hatch Chile Peppers and rinse them off under cold water. We want to roast them on the grill to unlock those flavors buried deep inside. Roast them on the grill until they get a little charred on all sides and they should get soft to the touch. Once they look like the picture below you can pull them off the grill.
Hatch Chile Peppers Roasted continued- place the peppers in a bowl and cover them with saran wrap to cool. Let these peppers sweat in the bowl for 30 minutes. Now it’s time to peel the outer skin off so we can finally see this gorgeous pepper. For this recipe you will want to dice them into small pieces that we will later mix with cream cheese.
Hatch Pepper Cream Cheese- take your two packages of cream cheese and toss them in a bowl (if you have a KitchenAid use it). Mix together your cream cheese, diced Hatch Chile Peppers, and two cups of Mexican four cheese. Once these are all mixed together set aside.
Skillet time- Cook 2lbs ground beef or ground turkey in a skillet for about 10 minutes or until cooked throughout. Next, add in half of your chopped onion, minced garlic, taco seasoning, and 16oz of tomato sauce. Mix together in your skillet and let simmer for a couple of minutes.
Building the Casserole- lay six corn tortillas in the bottom of the pan (bottom of pan should be completely covered). Next, pour the meat mixture out of the skillet onto the corn tortillas and spread evenly. Next, spread your cream cheese mixture evenly throughout the pan ontop of your meat. It should look something like the picture below.
Building the Casserole continued- lay 6 more corn tortillas ontop of the cream cheese layer. In a separate bowl whisk together one can of cream of chicken soup and 3/4 cup of milk. Once they are mixed together pour the mixture ontop of the corn tortillas. Next, sprinkle the Gouda and four cheese ontop of that layer. Sprinkle chopped tomatoes, remaining onion, and chives on top of the casserole. Finally, bake at 350°F for 45 minutes. (Pictured below before cooked).
(Picture above after being cooked) Leftovers can be frozen and reheated.
Wine pairing- for this meal I paired the Chateau Ste Michelle Gewurztraminer Columbia Valley Vintage 2015.
The Gewurztraminer is sourced from select sites in the world class vineyards of the Columbia Valley. With new world fruit intensity in an elegant old world style, this wine is crafted to be aromatic, spicy and luscious with a hint of clove spice on the finish.
Reasor’s in Broken Arrow, Oklahoma
Everything that is in this recipe I purchased from my local Reasor’s. Reasor’s is my favorite grocery store to go to for all my grocery needs. Evertime I go into this store I am blown away by the knowledgeable employees. They truly know their products and how they are best used.
This recipe was brought to you by yours truly. I’m a father from Broken Arrow, just your normal guy! I have no formal cooking training, just a kitchen, a Reasor’s and a family to feed! My wife and daughter are my biggest cheerleaders and help me every step of the way! All these recipes are totally doable by anyone who’s got a little passion and wants to have a little fun and a great meal! I’d love to keep you along my journey, follow me at @moodiefoodietulsa!