Yields: 4 Servings Prep: 15 Mins Cook: 40 Mins

Green Chile Sauce with Meat


  • 1/2 pound lean ground beef
  • 4 cups water
  • 2 cups ORTEGA Diced Green Chiles
  • 2 medium tomatoes, chopped
  • 2 tsps. minced white onion
  • 1 teaspoon salt
  • 1 clove garlic, minced
  • 1/4 teaspoon white pepper
  • 2 tbls. cornstarch, dissolved in 1 tablespoon water


Brown ground beef over medium heat in a large, high-sided skillet.

When beef is no longer pink, add water and stir in green chiles, tomatoes, onion, salt, garlic, white pepper and Worcestershire sauce. Bring to a boil, lower heat and simmer for 10 to 15 minutes.

Add cornstarch mixture and additional salt and white pepper to taste. Cook 5 to 10 minutes more. Sauce should be thickened, but not quite pourable, with no taste of raw cornstarch.

Green chile sauce keeps in the refrigerator for 3 to 4 days and freezes well. When reheating, add a little extra water if needed.
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