Green Chilies Casserole

This is one of our Grover (Mom's side) family favorites, given to us by my Aunt Jen.  Its super easy (as I like it), meatless (which I like doing every once in awhile) and of course, delicious!  This one's a keeper.

I made it last year for St. Patrick's Day, along with GREEN beans, a GREEN salad and GREEN jello, which is what the picture is from.

Green Chili's Casserole
Jen Grover

Ingredients

• 12 Corn Tortillas
• 1 can cream soup (cream of anything)
• 1 small can green chilies
• 1 soup can of milk
• 1 pound grated cheese
• Sometimes I DO want to beef it up a little so I'll add shredded chicken and corn.  If I do that, I'll add an extra can of green chilies to beef the flavor up with the extra stuff added.  You may need to play with the milk amount to reach your desired consistency if you do this.

Process

1. Grease either a casserole dish, or a 9x11 pan.  
2. Mix soup, chilies and milk.  
3. Soften tortillas in hot water.  
4. Put a little soup mix in the bottom of the pan to keep the food from sticking.  
5. Layer tortillas, cheese, [chicken and corn] and soup mix until dish is full.  
6. Bake at 375 degrees for one hour. 

Serves approx. 6 adults.

Another nice thing about this recipe is that the ingredients are things you usually have in your kitchen anyway.  Great perk!

Happy Eating!

"Cafe Rio" Pork (Pulled Pork)

I was typing this up for some friends, so I thought I'd post it here instead (since this IS what I created the blog for!)

This recipe is A-MAZING... seriously.  A bit tedious removing the fat, but sooo worth it.  This stuff is delicious, you seriously won't be able to get enough.  My Grandma Marlene's made it for a group I was in and I just couldn't stop eating it!

I know this is pretty popular right now, so sorry for the repeat if you already know about this little gem, but some of my friends hadn't had it, so here it is girls!

(Unfortunately I'm not quite in the habit of always taking pictures of stuff I make yet because I forget about the blog, so I don't have a picture.  But I'll add one next time I make it.

We've done this full Cafe Rio style, as well as my Grandma Marlene's modified style, as well as just with tacos - and even very simple tacos with just corn and black beans on tortillas.  This is so full of flavor that you don't need much else really.

It's amazing with the Lime-Cilantro Rice and Creamy Tomatilla Dressing, which I make links out of later, but I'm just going to put the pork recipe up for now.  This stuff freezes really well too.  It makes a lot, so I've just put it in a few individual baggies and frozen it, and there's several days worth of dinners!

Cafe Rio Pork

Ingredients

• 4 lbs. pork roast (I use a pork shoulder)
• 1 1/2 cups salsa (My grandma told me just to use one tub of that fresh salsa)
• 1 can coke (the recipe says no diet.  I got the caffeine free coke, and it works just great.)
• 1 c. brown sugar
• 1 t. salt

Procedure

• Put pork in crock pot and fill half way with water (I only put about a cup and a half in and it was fine.)  Cook roast on high for 5 hours.  (I just cooked it on low for 10 overnight.)  
• Drain off water.  Shred pork.
• Mix together other ingredients and put on top of pork (I just dump them all in and stir it up.)
• Cook an additional 3 hours on high.  Leave on low until ready to serve.

The original way to serve it: tortilla, then beans (black or pinto), rice, pork, chopped lettuce and dressing.  Garnish with shredded cheese, pico de gallo & guacamole.

The way my grandma serves it which is way simple and soo delicious: chips, then chopped lettuce, then pork then sour cream.  LOVE IT!

Source: not sure where I got this recipe... if its from you, please let me know!