Mexican Squoodles With Creamy Fire Roasted Green Chile Sauce Recipes

Steps:

• In a large, heavy saucepan, heat the vegetable oil over medium-low heat; add the onions and sauté just until translucent, 4 to 5 minutes (do not let them brown). Add the chiles, garlic, and oregano and simmer for 10 minutes, stirring occasionally. Add 2 cups of the water, salt, and sugar and simmer, stirring occasionally, for 30 minutes more. Remove from the heat.
• In the jar of a blender, add the chile mixture, lime juice, cilantro, and the remaining 1/4 cup water. Puree until smooth.
• In large, heavy nonstick skillet, heat the peanut oil over high heat until just smoking. Refry the sauce at a sizzle, stirring constantly, until it coats a wooden spoon, 3 to 5 minutes. Do not allow the sauce to become too thick; add more liquid if necessary. It will keep 1 week in the refrigerator and 1 month in the freezer.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Prepare a 13x9-inch baking dish with cooking spray.
• Heat a large skillet over medium-high heat. Cook and stir beef and onion in the hot skillet until beef is completely browned, 5 to 7 minutes; drain and discard grease.
• Stir tomato sauce, black beans, diced tomatoes with lime juice and cilantro, corn, and chopped green chiles into the ground beef mixture; season with chili powder, cumin, garlic, oregano, and red pepper flakes. Reduce heat to low and cook mixture at a simmer for 5 minutes.
• Spread about 1/2 cup beef mixture into the bottom of the prepared baking dish; top with 3 tortillas, overlapping as needed. Spread another 1/2 cup beef mixture over the tortillas. Sprinkle 1 cup Cheddar cheese over beef. Finish with layers of remaining tortillas, beef mixture, and Cheddar cheese, respectively.
• Bake in preheated oven until heated throughout and the cheese is melted, about 15 minutes. Cool 5 minutes before serving.