Ground Beef with Green Chiles

Fall means two things in our house - green chiles and find ways to use up ground beef. Green chiles - well, that's a natural. As for the ground beef, for years we have purchased our beef through JX Ranch Natural Beef.  The beef is ready in early November, and as we do not tend to incorporate a lot of ground beef into our diet, we scramble to clear some space in our freezer. Recently I found a fabulous recipe on the I AM New Mexico website - and naturally I adapted it to our taste. The link to the original recipe is below the title. Whether you try the original recipe or our version, I hope you enjoy it!


Ingredients

  • 1 lb. grass-fed ground beef
  • 1 can petite-diced tomatoes (if you buy regular diced, I suggest chopping them smaller)
  • 1 medium Onion (chopped)
  • 2 cups (or more) Big Jim green chiles (roasted, peeled, seeded, and chopped)
  • 1 tbsp salt (or less, according to taste)
  • 1 tsp ground black pepper
  • 1 tsp dried, ground, roasted garlic 
  • 1 heaping tsp ground cumin
  • 1 tsp Beef Better than Bouillon
  • 1 cup boiling water (or more, as needed)
  • 2 Tbsp corn starch

Instructions

  1. Heat large, cast iron skillet on medium temp.
  2. Add ground beef and onions to pan along with 1/2 tablespoon of salt and a 1/2 teaspoon of pepper. Cook until meat is cooked through and onions are translucent.
  3. Add tomatoes, water, garlic powder, cumin, and Beef Better than Bouillon and simmer approximately 10 minutes.
  4. Stir in green chiles, an additional 1/2 tablespoon salt, and 1/2 tablespoon pepper, and simmer for 5 minutes. 
  5. Mix the corn starch with some of the liquid. Return it to the pot to thicken the gravy.
There are lots of ways to enjoy this! Use your imagination :) Some ideas...Over noodles, rice or baked potatoes...Enchiladas...make a sloppy Jose (if it is thick enough).

Comments

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I would love to hear feedback or about any adaptations you have made to any recipes.

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