The Rio Grande Recipe
open-faced, half pound, green chile stew, cheddar, green chiles
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Stew
In a large pot over medium heat, add the ground beef and cook until browned. Drain excess fat.
- 2
- 3
Add Chiles and Broth
Stir in the diced green chiles, beef broth, cumin, salt, and black pepper. Bring to a simmer and cook for 20 minutes.
- 4
Toast the Bread
While the stew is simmering, toast the slices of bread until golden brown.
- 5
Serve
Ladle the green chile stew over toasted bread slices and top with shredded cheddar cheese. Serve immediately.