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Mexican - Creamy Green Salsa Casserole Creamy shredded meat over a cornmeal or rice base. Including a one pan option! ~One Pan Recipe for 5 qt allclad casserole type pan
Bring to a simmer: 1 c water 2 c broth 1/2 t salt Add: 2 c brown rice Simmer tightly covered about 30-40 minutes. When rice is becoming soft add: a large diced onion garlic green or red peppers or any type you have Simmer again, covered until flavors come together and onion is soft. Add: some milk simmer, covered, until rice is soft Add salt and pepper to taste. Add: jack cheese cream cheese until it makes a nice sauce. Add: already cooked chicken or pork Stir and add: 1 16 oz jar green salsa on the top Warm in oven until all the flavors come together. Cool to let the texture thicken as all casseroles do. ~Make Cornmeal
Boil 4 c water with 2 t salt Stir in 2 c cornmeal (coarse or medium) Cook until tasty. ~OR make Rice 2 c rice 2 c water 1/2 t salt ~Make the topping Saute onion in lard or tallow Add garlic Add red, green and red peppers Add shredded chicken or pork Stir in cream cheese until creamy. Spread cornmeal or rice into casserole dish. Spread on the creamy meat. Pour a jar of salsa verde on top. Sprinkle with jack cheese. Bake until gently bubbly and cheese is melted. Let set and serve.
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