This Cheeseburger Casserole combines all the classic flavors of a juicy cheeseburger into a comforting baked pasta dish. Made with seasoned ground beef, tender pasta, creamy sauce, tomatoes, and plenty of melted cheese, it’s an easy weeknight meal the whole family will love.

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Ingredients

For the Casserole

• 1½ lbs (700 g) ground beef
• 12 oz (340 g) elbow macaroni or your favorite pasta
• 1 medium yellow onion, diced
• 4 cloves garlic, minced
• 1 green bell pepper, diced (optional)
• 1 can (14.5 oz / 410 g) diced tomatoes, drained
• 1 cup tomato sauce
• 2 tbsp tomato paste
• 2 cups shredded cheddar cheese
• 1 cup shredded Monterey Jack cheese
• 1 cup sour cream
• ½ cup cream cheese, softened
• 1 cup beef broth or pasta water

Seasonings

• 2 tsp Worcestershire sauce
• 2 tsp yellow mustard
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp chili powder (optional)
• Salt and black pepper, to taste

Optional Toppings

• Crispy bacon bits
• Pickle slices or chopped dill pickles
• Fresh parsley
• Green onions
• Extra shredded cheese
• Burger sauce drizzle

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Instructions

1. Cook the Pasta

1. Bring a large pot of salted water to a boil.
2. Cook pasta until just al dente according to package directions.
3. Drain and set aside.

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2. Prepare the Cheeseburger Filling

1. Preheat oven to 375°F (190°C).
2. Heat a large skillet over medium-high heat.
3. Brown the ground beef, breaking it apart as it cooks.
4. Drain excess grease if needed.
5. Add onion and bell pepper and cook for 4–5 minutes until softened.
6. Add garlic and cook for 30 seconds.
7. Stir in Worcestershire sauce, mustard, tomato paste, tomato sauce, diced tomatoes, and seasonings.
8. Simmer for 5–10 minutes to combine flavors.

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3. Make It Creamy

1. Reduce heat to low.
2. Stir in cream cheese and sour cream until smooth.
3. Add cooked pasta and mix until evenly coated.
4. Stir in half of the shredded cheese.

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4. Bake the Casserole

1. Transfer the mixture to a greased 9×13-inch baking dish.
2. Sprinkle remaining cheddar and Monterey Jack cheese over the top.
3. Bake for 20–25 minutes until the cheese is melted and bubbly.
4. Let rest for 5 minutes before serving.

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Serving Suggestions

Serve your Cheeseburger Casserole with:

• Fresh green salad
• Garlic bread
• Roasted vegetables
• Pickles on the side
• Crispy fries for a true burger-inspired meal

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Tips for the Best Cheeseburger Casserole

• Use freshly shredded cheese for the smoothest melt.
• Add cooked bacon for a delicious bacon cheeseburger version.
• Mix in chopped pickles for a true cheeseburger flavor.
• Ground turkey can be substituted for a lighter option.
• Let the casserole rest before serving so it holds together better.

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Storage

• Refrigerator: Store in an airtight container for up to 4 days.
• Freezer: Freeze portions for up to 3 months.
• Reheat in the oven or microwave until warmed through.

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Cheeseburger Casserole Recipe (Easy Cheesy Ground Beef Pasta Bake)

This Green Chile Stew with Hatch Hot is a classic New Mexican comfort dish made with tender pork, roasted Hatch green chiles, potatoes, tomatoes, and bold Southwestern spices. The smoky heat from Hatch hot chiles creates a rich, flavorful stew that is perfect with warm tortillas or a side of rice.

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Ingredients

For the Stew

• 2½ lbs (1.1 kg) pork shoulder (pork butt), cut into 1-inch cubes
• 2 tbsp vegetable oil or olive oil
• 1 large yellow onion, diced
• 5 cloves garlic, minced
• 3–4 cups roasted Hatch hot green chiles, chopped
• 2 large potatoes, peeled and diced
• 2 Roma tomatoes, diced
• 2 tbsp tomato paste
• 4 cups chicken broth
• 1 cup water (as needed)

Seasonings

• 2 tsp ground cumin
• 2 tsp chili powder
• 1 tsp Mexican oregano
• 1 tsp smoked paprika
• ½ tsp ground coriander
• 1 bay leaf
• Salt and black pepper, to taste

Optional Additions

• 1 green bell pepper, diced
• 1–2 jalapeños, chopped for extra heat
• ½ cup chopped cilantro
• Juice of 1 lime
• 1 cup corn kernels
• Shredded cheese for topping

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Instructions

1. Brown the Pork

1. Pat pork cubes dry with paper towels.
2. Season with salt and black pepper.
3. Heat oil in a large Dutch oven over medium-high heat.
4. Brown pork pieces in batches until golden on all sides.
5. Remove pork and set aside.

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2. Build the Flavor Base

1. In the same pot, add onion and cook for 4–5 minutes until softened.
2. Add garlic and cook for 30 seconds.
3. Stir in cumin, chili powder, oregano, smoked paprika, and coriander.
4. Cook for 1 minute until fragrant.
5. Add tomato paste and cook for another minute.

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3. Simmer the Green Chile Stew

1. Return the pork to the pot.
2. Add Hatch hot green chiles, tomatoes, potatoes, bay leaf, chicken broth, and water.
3. Bring to a gentle boil.
4. Reduce heat to low, cover, and simmer for 1½–2 hours until the pork is tender and the flavors have developed.
5. Stir occasionally and add more broth if needed.

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4. Finish & Serve

1. Remove the bay leaf.
2. Stir in fresh cilantro and lime juice.
3. Taste and adjust salt and seasoning.
4. Let the stew rest for 10–15 minutes before serving.

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Serving Suggestions

Serve your Hatch Hot Green Chile Stew with:

• Warm flour tortillas
• Corn tortillas
• Mexican rice
• Pinto beans
• Fresh avocado
• Queso fresco
• Sour cream
• Lime wedges

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Tips for the Best Green Chile Stew

• Use authentic Hatch green chiles for the signature smoky flavor.
• Roasting and peeling fresh chiles gives the best results.
• Pork shoulder becomes incredibly tender when cooked low and slow.
• For a thicker stew, mash some of the potatoes into the broth.
• Make it a day ahead — the flavor gets even better overnight.
• Adjust the heat by mixing Hatch hot with mild green chiles.

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Storage

• Refrigerator: Store in an airtight container for up to 5 days.
• Freezer: Freeze for up to 3 months.
• Reheat gently on the stovetop, adding a little broth if needed.

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Green Chile Stew with Hatch Hot Recipe (Spicy New Mexico Pork Green Chile Stew)

This Traditional Picadillo is a classic Mexican comfort food made with seasoned ground beef, potatoes, tomatoes, onions, peppers, and warm spices. It’s an easy, budget-friendly meal that is full of flavor and perfect served with rice, tortillas, or beans.

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Ingredients

For the Picadillo

• 2 lbs (900 g) ground beef
• 2 tbsp olive oil or vegetable oil
• 1 medium yellow onion, finely diced
• 4 cloves garlic, minced
• 2 medium potatoes, peeled and diced into small cubes
• 2 carrots, peeled and diced
• 2 Roma tomatoes, diced
• 1 cup tomato sauce
• 1 green bell pepper, diced
• 1–2 jalapeños, finely chopped (optional)
• 2 cups beef broth or water

Seasonings

• 2 tsp ground cumin
• 2 tsp chili powder
• 1 tsp Mexican oregano
• 1 tsp smoked paprika
• ½ tsp ground coriander
• 1 bay leaf
• Salt and black pepper, to taste

Optional Additions

• ½ cup frozen peas
• ¼ cup fresh cilantro, chopped
• Juice of 1 lime
• ¼ cup chopped green olives (popular in some regions)
• 1 small zucchini, diced

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Instructions

1. Cook the Ground Beef

1. Heat oil in a large skillet or Dutch oven over medium-high heat.
2. Add ground beef and cook until browned, breaking it apart with a spoon.
3. Drain excess grease if needed.

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2. Build the Flavor

1. Add diced onion and cook for 3–4 minutes until softened.
2. Add garlic and cook for 30 seconds.
3. Stir in cumin, chili powder, oregano, smoked paprika, coriander, salt, and pepper.
4. Cook for 1 minute to toast the spices.

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3. Add Vegetables & Simmer

1. Add potatoes, carrots, bell pepper, jalapeños, tomatoes, and tomato sauce.
2. Pour in beef broth and add the bay leaf.
3. Stir everything together and bring to a gentle simmer.
4. Cover and cook for 25–35 minutes, stirring occasionally, until the potatoes are tender and the sauce thickens.

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4. Finish the Picadillo

1. Remove the bay leaf.
2. Stir in peas if using and cook for another 3–5 minutes.
3. Add fresh cilantro and lime juice.
4. Taste and adjust seasoning.

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Serving Suggestions

Serve your Traditional Picadillo with:

• White or Mexican rice
• Warm corn or flour tortillas
• Refried beans
• Fresh avocado
• Pico de gallo
• Salsa verde
• Fried eggs (for a breakfast-style meal)

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Tips for the Best Picadillo

• Dice the potatoes small so they cook evenly and absorb the flavors.
• Use 80/20 ground beef for the best flavor and texture.
• Let the picadillo simmer slowly so the sauce becomes rich and flavorful.
• It tastes even better the next day after the flavors develop.
• For extra depth, add a small splash of beef broth while reheating.

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Storage

• Refrigerator: Store in an airtight container for up to 4 days.
• Freezer: Freeze for up to 3 months.
• Reheat gently on the stove or microwave until hot.

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Traditional Picadillo Recipe (Super Easy Mexican Ground Beef with Potatoes)

This Homemade Salsa Verde is a classic Mexican green salsa made with roasted tomatillos, fresh jalapeños, garlic, onion, and cilantro. It’s bright, tangy, slightly spicy, and the perfect topping for tacos, enchiladas, burritos, grilled meats, and more.

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Ingredients

• 1½ lbs (700 g) fresh tomatillos, husks removed and rinsed
• 2–3 fresh jalapeños (or serrano peppers for more heat)
• ½ medium white onion, chopped
• 3 cloves garlic, peeled
• ½ cup fresh cilantro leaves
• Juice of 1 lime
• 1 tsp salt (or to taste)
• ¼ tsp ground cumin (optional)
• ¼ cup water, if needed for blending

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Instructions

1. Roast the Ingredients

1. Preheat oven broiler or heat a cast-iron skillet over medium-high heat.
2. Place tomatillos, jalapeños, onion, and garlic on a baking sheet.
3. Roast under the broiler for 5–8 minutes, turning once, until lightly charred.
4. Let cool for a few minutes.

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2. Blend the Salsa

1. Add roasted tomatillos, jalapeños, onion, garlic, cilantro, lime juice, salt, and cumin to a blender.
2. Blend until smooth but still slightly textured.
3. Add a little water if you prefer a thinner salsa.
4. Taste and adjust salt or lime juice as needed.

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3. Rest & Serve

1. Transfer salsa to a bowl or jar.
2. Let it rest for 15–30 minutes so the flavors can blend.
3. Serve chilled or at room temperature.

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Serving Suggestions

Enjoy your Homemade Salsa Verde with:

• Tacos al pastor
• Carne asada
• Chicken enchiladas
• Wet burritos
• Tamales
• Quesadillas
• Breakfast burritos
• Tortilla chips
• Grilled chicken or steak

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Tips for the Best Salsa Verde

• Use fresh tomatillos for the brightest flavor.
• Roasting creates a deeper smoky taste.
• Use serrano peppers for a more traditional spicy salsa.
• Add avocado for a creamy avocado salsa verde.
• For a restaurant-style texture, blend longer and strain the salsa.
• The flavor gets better after sitting overnight.

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Storage

• Refrigerator: Store in an airtight jar for up to 7 days.
• Freezer: Freeze for up to 3 months.
• Stir well after thawing before serving.

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Homemade Salsa Verde Recipe (Easy Roasted Mexican Green Salsa)

These Red Cheese Enchiladas are a classic Mexican comfort food made with soft corn tortillas dipped in a rich red chile sauce, filled with melted cheese, and topped with onions, fresh herbs, and extra sauce. Simple, flavorful, and perfect for a family dinner or a traditional Mexican meal.

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Ingredients

For the Red Chile Sauce

• 8 dried guajillo chiles, stems and seeds removed
• 2 dried ancho chiles, stems and seeds removed
• 3 cloves garlic
• ½ medium onion
• 2 cups chicken broth or vegetable broth
• 1 tsp ground cumin
• 1 tsp Mexican oregano
• ½ tsp smoked paprika
• 1 tbsp apple cider vinegar
• Salt and black pepper, to taste

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For the Enchiladas

• 12–14 corn tortillas
• 3 cups shredded queso Oaxaca, Monterey Jack, or Mexican cheese blend
• 1 small white onion, finely diced
• ¼ cup fresh cilantro, chopped
• 2 tbsp vegetable oil

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Optional Toppings

• Crumbled queso fresco
• Mexican crema or sour cream
• Sliced avocado
• Pickled jalapeños
• Fresh cilantro
• Lettuce and tomato
• Fried egg (traditional in some regions)

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Instructions

1. Make the Red Chile Sauce

1. Toast dried guajillo and ancho chiles in a dry skillet for 20–30 seconds per side until fragrant.
2. Place chiles in hot water and soak for 15–20 minutes until softened.
3. Blend softened chiles with garlic, onion, broth, cumin, oregano, smoked paprika, vinegar, salt, and pepper until smooth.
4. Strain the sauce for a silky texture.
5. Heat a saucepan with a little oil and simmer the sauce for 15–20 minutes until it thickens and the flavors develop.

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2. Prepare the Tortillas

1. Heat oil in a skillet over medium heat.
2. Lightly fry each corn tortilla for a few seconds on each side until softened.
3. Dip each tortilla into the warm red chile sauce, coating both sides.

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3. Assemble the Enchiladas

1. Place a sauce-covered tortilla on a plate or baking dish.
2. Add shredded cheese and diced onion in the center.
3. Roll the tortilla tightly and place seam-side down.
4. Repeat with remaining tortillas.
5. Pour extra red chile sauce over the top.
6. Sprinkle with more cheese and onions.

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4. Finish & Serve

1. Bake at 375°F (190°C) for 10–15 minutes until the cheese melts.
2. Garnish with cilantro, crema, or queso fresco.
3. Serve hot.

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Serving Suggestions

Enjoy your Red Cheese Enchiladas with:

• Mexican rice
• Refried beans
• Charro beans
• Fresh guacamole
• Pico de gallo
• Salsa verde
• Warm tortillas

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Tips for the Best Red Cheese Enchiladas

• Use a mix of guajillo and ancho chiles for a balanced flavor — fruity, smoky, and mildly spicy.
• Queso Oaxaca gives the most authentic stretchy cheese texture.
• Don’t skip frying the tortillas; it prevents them from breaking and adds flavor.
• Straining the sauce creates a smooth restaurant-style finish.
• Make the sauce ahead of time — the flavor improves overnight.

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Storage

• Refrigerator: Store covered for up to 4 days.
• Freezer: Freeze assembled enchiladas before baking for up to 3 months.
• Reheat covered in the oven until hot and bubbly.

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Red Cheese Enchiladas Recipe (Authentic Mexican Enchiladas with Homemade Red Sauce)

These Charro Beans with Green Chiles & Smoked Meat are a smoky, hearty twist on traditional Mexican Frijoles Charros. Slow-cooked pinto beans are combined with roasted green chiles, tender smoked meat, bacon, and bold spices to create the perfect side dish for tacos, grilled meats, or a comforting family meal.

Ingredients

For the Charro Beans

• 1 lb (450 g) dried pinto beans, soaked overnight
  (or 3 cans (15 oz / 425 g each) pinto beans, drained and rinsed)
• 8 oz (225 g) smoked meat, diced
  (smoked brisket, smoked pork, smoked sausage, or pulled pork)
• 6 slices bacon, chopped
• 1 medium yellow onion, diced
• 1 green bell pepper, diced
• 3–4 roasted green chiles (Hatch, Anaheim, or poblano), chopped
• 4 cloves garlic, minced
• 2 Roma tomatoes, diced
• 1 jalapeño, finely chopped (optional)
• 6 cups beef broth or chicken broth
• 1 cup water, as needed

Seasonings

• 2 tsp ground cumin
• 2 tsp smoked paprika
• 1 tsp chili powder
• 1 tsp Mexican oregano
• 1 bay leaf
• Salt and black pepper, to taste
• ¼ cup fresh cilantro, chopped
• Juice of 1 lime

Optional Additions

• 1 cup beer (instead of part of the broth for extra depth)
• 1 tbsp adobo sauce from chipotle peppers
• ½ cup chopped green onions
• Extra shredded smoked meat for topping

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Instructions

1. Prepare the Beans

1. If using dried beans, soak them overnight.
2. Drain and rinse the beans.
3. Simmer them in fresh water for about 1½–2 hours until slightly tender.
4. Drain and set aside.

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2. Cook the Smoked Meat & Bacon

1. Heat a large Dutch oven or heavy pot over medium heat.
2. Add chopped bacon and cook until crispy.
3. Add the smoked meat and cook for 3–5 minutes to release the smoky flavor.
4. Remove some of the meat for garnish if desired.

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3. Build the Flavor Base

1. Add onion and bell pepper to the pot.
2. Cook for 5 minutes until softened.
3. Add garlic and jalapeño and cook for 30 seconds.
4. Stir in tomatoes, roasted green chiles, cumin, smoked paprika, chili powder, and oregano.
5. Cook for another 3–4 minutes.

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4. Simmer the Charro Beans

1. Add the pinto beans, broth, and bay leaf.
2. Bring to a gentle boil.
3. Reduce heat to low and simmer uncovered for 45–60 minutes.
4. Stir occasionally and add water or broth if needed.
5. Cook until the beans are tender and the broth becomes rich and flavorful.

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5. Finish & Serve

1. Remove the bay leaf.
2. Stir in fresh cilantro and lime juice.
3. Adjust seasoning with salt and pepper.
4. Let the beans rest for 10–15 minutes before serving.

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Serving Suggestions

Serve these Charro Beans with Green Chiles & Smoked Meat with:

• Carne asada
• Smoked brisket
• Barbacoa tacos
• Enchiladas
• Burritos
• Grilled chicken
• Warm flour or corn tortillas
• Mexican rice

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Tips for the Best Charro Beans

• Use smoked brisket or smoked pork for a deep barbecue flavor.
• Roasting the green chiles adds a rich smoky sweetness.
• Cook low and slow for the best texture and flavor.
• The beans taste even better the next day after the flavors develop.
• For a thicker broth, mash a cup of beans and stir them back into the pot.

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Storage

• Refrigerator: Store in an airtight container for up to 5 days.
• Freezer: Freeze for up to 3 months.
• Reheat gently on the stove with a splash of broth if needed.

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Charro Beans with Green Chiles & Smoked Meat Recipe (Smoky Mexican Pinto Beans)

This Slow-Roasted Pork Shoulder with Green Chile Smothered Burrito is the ultimate comfort food — tender, juicy shredded pork wrapped in a warm flour tortilla, topped with a flavorful green chile sauce and melted cheese. Inspired by classic New Mexican and Mexican-American flavors, this burrito is hearty, cheesy, and packed with slow-cooked flavor.

Ingredients

For the Slow-Roasted Pork Shoulder

• 4–5 lbs (1.8–2.2 kg) pork shoulder (pork butt), bone-in or boneless
• 2 tbsp olive oil
• 5 cloves garlic, minced
• 2 tbsp fresh lime juice
• 2 tbsp orange juice
• 2 tbsp chopped fresh cilantro
• 2 tsp ground cumin
• 2 tsp smoked paprika
• 2 tsp chili powder
• 2 tsp dried Mexican oregano
• 1½ tbsp kosher salt
• 1 tsp black pepper
• 1 large onion, sliced
• 2 cups chicken broth

For the Green Chile Sauce

• 2 tbsp butter or oil
• 1 small onion, finely diced
• 3 cloves garlic, minced
• 3 cups roasted green chiles (Hatch, Anaheim, or poblano), chopped
• 2 cups chicken broth
• 2 tbsp all-purpose flour
• 1 tsp ground cumin
• 1 tsp Mexican oregano
• Salt and black pepper, to taste
• ½ cup chopped fresh cilantro
• Juice of 1 lime

For the Burritos

• 8 large flour tortillas (burrito size)
• 3 cups shredded slow-roasted pork
• 2 cups cooked Mexican rice
• 2 cups pinto beans or refried beans
• 3 cups shredded Monterey Jack or Mexican cheese blend
• 1 cup shredded lettuce (optional)
• Sour cream (optional)
• Fresh cilantro for topping

Instructions

1. Slow Roast the Pork

1. Preheat oven to 300°F (150°C).
2. Pat the pork shoulder dry and rub it with olive oil.
3. Mix garlic, lime juice, orange juice, cilantro, cumin, smoked paprika, chili powder, oregano, salt, and pepper into a paste.
4. Rub the seasoning mixture all over the pork.
5. Place sliced onions in a roasting pan and set the pork on top.
6. Add chicken broth to the pan.
7. Cover tightly with foil or a lid.
8. Roast for 4–6 hours, until the pork is fork-tender and easily shredded.
9. Remove the pork, shred it with two forks, and mix with some of the cooking juices.

2. Make the Green Chile Sauce

1. Heat butter or oil in a saucepan over medium heat.
2. Add onions and cook for 4–5 minutes until softened.
3. Add garlic and cook for 30 seconds.
4. Sprinkle in flour and stir for 1 minute.
5. Slowly whisk in chicken broth until smooth.
6. Add roasted green chiles, cumin, oregano, salt, and pepper.
7. Simmer for 15–20 minutes until thickened.
8. Stir in cilantro and lime juice.

3. Assemble the Burritos

1. Warm tortillas slightly to make them easier to roll.
2. Add a layer of beans in the center.
3. Add Mexican rice, shredded pork, and cheese.
4. Fold the sides inward and roll tightly into burritos.
5. Place burritos seam-side down in a baking dish.

4. Smother the Burritos

1. Pour the green chile sauce generously over the burritos.
2. Sprinkle with extra shredded cheese.
3. Bake at 375°F (190°C) for 15–20 minutes until hot and bubbly.
4. Garnish with cilantro and serve.

Serving Suggestions

Serve with:

• Fresh guacamole
• Pico de gallo
• Sour cream
• Pickled jalapeños
• Mexican rice
• Refried beans
• Lime wedges
• Tortilla chips and salsa

Tips for the Best Green Chile Smothered Burrito

• Use Hatch green chiles for an authentic New Mexico flavor.
• Slow roasting the pork creates the most tender and flavorful filling.
• Make the pork a day ahead — the flavor gets even better overnight.
• Add a little extra cheese before baking for a restaurant-style finish.
• For extra heat, mix hot green chiles with mild roasted peppers.

Storage

• Refrigerator: Store leftovers in an airtight container for up to 4 days.
• Freezer: Freeze assembled burritos without sauce for up to 3 months.
• Reheat in the oven and add fresh green chile sauce before serving.

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