1 lb Pork sausage
1 small can Green chilies
Muenster or Monterey Jack cheese
Brown pork sausage and remove from pan into slow-cooker. Drain most of the grease from pan, leaving about 2 tablespoons. Add garlic and onion to grease and cook until onions are translucent. Add green chilies, stir, add flour, stir cook for 2 or three minutes. Place in slow-cooker. Add onion and garlic powder, and tomatoes. Fill tomato can with water – add 2 cans of water. Cook for several hours in slow cooker. Warm corn tortillas in iron skillet with butter, fill with grated cheddar, place in glass pan, cover with green chili, top with grated muenster or Monterey jack, bake in over on 325 for 30 minutes or until all cheese is thoroughly melted.
1.5 lbs seasoned, browned, ground beef
1.5 lbs shredded cheese
18 small corn tortillas
1.5 cups enchilada sauce
Diced tomatoes and onions
Preheat oven to 350. Lay six corn tortillas in the bottom of a glass pan, slightly overlapping, top with 1/3 cheese and ½ beef. Repeat to make a second layer. Cover with the remaining six tortillas, pour in enchilada sauce, top with remaining cheese. Bake for about 30 minutes or until cheese is melted and sauce is bubbling. Top with diced tomatoes and onions immediately before serving, or before baking.
Serve with refried beans and Spanish rice.
2 pound pork (cut up)
2 large onions (diced)
1 bulb garlic (peeled)
4 jalapenos (sliced)
6 green chilies (roasted, peeled, sliced)
Place pork in a large pot, salt and cook until done. Add onions, garlic, jalapenos, and green chilies. Cook on med high about 10 minutes. Add 6 cups water. Simmer for about 2 hours or until water is greatly reduced. Add 4 cups water, oregano, basil, cumin, and more salt if needed. Simmer about 2 hours. If not thick enough add corn starch in small amount until it reaches the desired thickness.