Green Chile Beef Egg Cups Food

GREEN CHILI EGGS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease a 9 inch pie plate.
• Whisk the eggs in a large bowl. Stir in the milk and flour, then mix in the green chilies and cheese. Pour into the prepared pie plate.
• Bake in the preheated oven until the center is set, about 35 minutes.

SHREDDED GREEN CHILE BEEF

Steps:

• Place onions and 3 tablespoons brown sugar in a 5- or 6-qt. slow cooker. Combine remaining brown sugar and the next 6 ingredients; coat beef with mixture., In a large skillet, heat oil over medium-high heat; brown beef, 1-2 minutes on each side. Transfer to slow cooker; pour enchilada sauce over beef. Cook, covered, on low until beef is tender, 7-9 hours. Remove beef; shred meat with 2 forks. Return to slow cooker; heat through. If desired, serve over potatoes.

GREEN CHILE BEEF EGG CUPS

Steps:

• Preheat oven to 375 degrees. Heat a large skillet over medium-high heat with 1 tablespoon oil, add the ground beef and onions and brown the meat, while breaking it up with a spoon, until cooked through and no longer pink, about 5-7 minutes. Add the chopped green chiles, kosher salt, pepper, and cumin and toss to coat evenly. Evenly distribute the meat mixture into a greased muffin tin (or lined with muffin liners). In a bowl, combine the eggs and coconut milk and whisk until well combined and frothy. Now, pour the egg mixture over the beef until it is almost full in each muffin cup. Bake for 20 minutes.

GREEN CHILE AND CHEESE EGG MUFFINS (SOUTH BEACH DIET FRIENDLY)

Steps:

• Preheat oven to 375F/190°C
• Spray silicone muffin pans or individual silicone baking cups with nonstick spray. (You can also use 2 paper muffin liners sprayed with non-stick spray but the silicone pan or muffin cups work much better.) In each muffin cup put a very generous pinch of grated cheese. The muffin cup should be about 2/3 full of cheese before you put the egg inches.
• Break eggs into bowl, add milk or half and half if using, and beat until egg whites and yolks are well combined. Add spices and green chiles with juice and mix into eggs.
• Pour egg mixture over cheese so each muffin cup liner is full to the brim. (This usually takes two pourings as the egg mixture settles over the cheese. Be sure they are as full as you can get them, but not running over the side.) I like to take a fork and gently "stir" in each muffin cup to get the cheese evenly distributed in the egg.
• Bake 375 for about 35 minutes, or until all muffins are puffed up and the top is starting to brown. (I usually start checking them and rotate the pan after 25 minutes.).
• Egg muffins will keep in the fridge for at least a week. To reheat, put on small plate and microwave for 1-2 minutes. (Don't microwave too long or they get rubbery!).

EASY GREEN CHILI EGGS

Steps:

• Preheat oven to 350 degrees F.
• Beat the eggs, then add remaining ingredients and mix well.
• Grease a 9x12 baking dish, pour in the egg mixture, sprinkle with green onion, and bake at 350 for 35 minutes.
• Makes 6-8 servings.
• Note: use soy flour instead of regular for a lower-carb dish.

GREEN CHILI

Steps:

• In a fairly large soup pot, heat olive oil.
• Sautee garlic until golden, then add onion.
• Sautee until it begins to become translucent, then add pork.
• Salt and pepper to taste.
• Cook over fairly high heat, until pork browns, then add cumin, lower heat to medium, and cook meat through.
• Add all remaining ingredients.
• Bring to a boil, and let boil 10 minutes or so, then cover, and reduce heat to low.
• Cook at least 1 hour on low, and up to 3, depending on how thick you like your chili, stirring occasionally.
• Serve with grated colby-jack cheese and a big dollop of sour cream, chopped green onions or cilantro, and tortilla chips!
• Note:Any other kind of meat could easily be substituted--chicken, turkey, beef, whatever appeals to you!

GREEN CHILE STROGANOFF

Steps:

• In a heavy, deep pan (one with a cover), sauté the onion, mushrooms, and garlic in the butter until onion is soft.
• Place the beef cubes and flour in a Ziploc bag and shake to coat.
• Brown the coated beef cubes in the pan and brown the meat in the onion mixture.
• Drain the excess fat, then add the hot water, bouillon, and white wine; cover and simmer on medium-low for 2 hours.
• Add the chopped chiles and cumin and simmer for 10 additional minutes.
• While stroganoff is simmering, cook the noodles according to package directions; drain and set aside.
• Remove the stroganoff from the heat and stir in the sour cream.
• Serve stroganoff with noodles (or cooked rice, or sautéed mushrooms for those on lowcarb menus); a dollop of guacamole on top is good, too.
• Makes 4 servings.

GREEN CHILE CHEESE PIE

Steps:

• Pre-bake the pie crust about 10 minutes at 375 degrees F and let it cool for a few minutes Spread 1 cup jack cheese and 1 cup cheddar on the bottom of pie crust.
• mix the eggs, half and half, chiles,and cumin and pour into pie crust.
• Salt and pepper to your taste and add the remaining 3/4 cup of jack cheese to the top Bake at 325 degrees F for 40 minutes.

GREEN CHILI EGG PUFF

Steps:

• In a large bowl, beat eggs on medium-high speed for 3 minutes or until light and lemon-colored. Combine the flour, baking powder and salt; gradually add to eggs and mix well. Stir in the cheeses and chiles. , Pour into a greased 13x9-in. baking dish. Bake, uncovered, at 350° for 35-40 minutes or until a knife inserted in the center comes out clean. Let stand for 5 minutes before serving.,

GREEN CHILE EGGS

Steps:

• Preheat the oven to 450°F.
• Spray the inside and lid of a cast-iron Dutch oven with olive oil.
• Spread the sweet potato in a thick layer. Cover with the meat substitute. Spoon 1/3 cup of the green chile sauce on top.
• Scatter the bell peppers and mushrooms into the pot. Add the cauliflower. Spread the rest of the chile sauce on top.
• In a medium bowl, whisk the eggs with the salt. Pour the mixture evenly over all.
• Cover and bake for about 35 minutes, or until 3 minutes after the aroma of a fully cooked meal escapes the oven. Serve immediately.
• nutrition information
• Calories: 442
• Protein: 39g
• Carbohydrates: 36g
• Fat: 16g
• Cholesterol: 639mg
• Sodium: 734mg
• Fiber: 9g