1 1/2TbspAll-Purpose Flour or Gluten Free All Purpose Flour
8Roasted & De-Seeded Hatch Chiles
1/2CupShredded Mexican Cheese
Taco Sized White Corn Tortillas
Chopped Cilantro
Diced Tomato
Salsa
Sour Cream
Instructions
Begin by preheating the oven to 400 degrees. Be sure the hatch chiles are roasted, or follow the steps in the post to roast the hatch chiles.
In a medium-sized skillet, brown the ground beef and drain.
Place the ground beef back in the skillet, add in the onion, broth, tomato sauce, and taco seasoning.
Stir and simmer for 10 minutes.
Whisk in the flour and let thicken for 1-2 minutes.
In a cast-iron skillet, add an even layer of roasted hatch chiles.
Spread 1/2 the meat mixture on top.
Add the remaining chiles.
Top with the remaining meat mixture.
Add cheese on top.
Bake for 10 minutes or until the cheese melts.
While the dish is baking, warm up the tortilla if preferred for serving.
Carefully remove the dish from the oven.
Fill the tortillas with hatch chile taco meat and serve.
Notes
Before beginning this recipe be sure to roast the chiles and peel them. Remember to wear gloves when handling the chiles. The servings size will vary based on the size of tortillas used.