Hatch Green Chile Taco Bowls
Tuesday night’s always calls for tacos. This Tuesday skip your normal taco recipe and mix things up with this Hatch Green Chile Taco Bowl. Omit the taco shell this time and keep all the yummy ingredients contained in a bowl. This recipe makes 4 so it is perfect for a family dinner.
To make this recipe you first start out by cooking the onions and the Hatch Diced Green Chiles in a skillet for about 5 minutes. Then you add the seasoned beef and cook until the beef is no longer pink. Then stir in the corn and the Hatch Green Enchilada Sauce and let it simmer until all the liquid is absorbed. Once the beef is complete you get a bowl a start layering starting with chips, beef, rice, then black beans. Then you get to add any toppings you would put on a taco, I like to add sour cream, jalapeno, lettuce, and cheese on mine.
Give this recipe a try next taco night!
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Hatch Green Chile Taco Bowls
Ingredients
- 1 tablespoon olive oil
- 1 medium white onion , diced
- 1 (4 ounce) can Hatch Diced Green Chiles, mild or hot, drained
- 1 pound ground beef
- Kosher or fine sea salt and pepper , to taste
- 1 teaspoon ground cumin
- 1 cup frozen corn kernels
- 1 cup Hatch Green Enchilada sauce
- Corn tortilla chips
- 2 cups cooked rice
- 1 can black beans , heated and drained
- Optional Toppings:
- Shredded lettuce
- Grated Mexican cheese
- Diced tomatoes
- Avocado slices
- Sour cream
- Chopped cilantro
- Lime wedges
- Jalapeno slices
Instructions
- Heat oil in a large skillet over medium-high heat. Cook the onions and Hatch Diced Green Chiles, about 5 minutes. Season the ground beef and season with salt, pepper, and ground cumin. Cook, breaking up the beef, until no longer pink. Stir in the corn and enchilada sauce. Let simmer for 5 minutes or until the sauce is absorbed into the mixture.
- Prepare the bowl by placing a layer of corn chips around the bowl then adding the beef, rice, and black beans in sections. Add any toppings desired and serve.
Nutrition
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