Elda’s Kitchen Green Hatch Chili Cooking & Grilling Sauce

  • A bottle of Elda’s Kitchen Green Hatch Chili Cooking & Grilling Sauce
  • Yellow cornbread mix
  • 1 can regular corn
  • 1 can creamed corn
  • 2 cups Your favorite cheese, shredded (Brie uses a Mexican-style mix for this recipe)
  • 1 white onion, diced
  • 1 lb ground beef
  • 1 small can hatch chilis, diced
  • K1 small can black olives, sliced
  • Your favorite cajun seasoning
  • Black pepper, cracked
  • Kosher salt
  • Sour cream (optional topping)
cowboy pinwheels


Prepare your cornbread mix per box instructions. Mix your creamed corn and regular corn together in a small bowl. Pour half of your corn mixture into the cornbread mix. Using a whisk, mix well. Add ⅓ cup of cheese to the mixture and whisk until combined.

Next, grease a 9×13 baking dish. Add ¼ of your batter to the baking dish and spread using a spatula to coat the bottom of the dish. 

Preheat the oven to 350 degrees Fahrenheit. 

In a skillet over medium-high heat, add 1 lb of ground beef and your diced onion. Add salt and pepper to your liking. Mix the meat and onions well and let cook. Drain the fat as the meat cooks. After the meat has begun to brown, add hatch chilis, olives, and ⅓ cup of Elda’s Kitchen Green Hatch Chili Cooking & Grilling Sauce. Cook for a minute or two until the sauce starts to soak into the meat. 

Add half of the meat mixture to your baking dish, spreading with a spatula to coat. Sprinkle cheese over the whole dish. Add the rest of your corn and creamed corn mix (not the cornbread mixture). Spread to coat, then add the rest of your meat mixture. Add more cheese to the top, and then add the rest of your cornbread mix, spread gently to cover. Finally, top with another sprinkling of cheese and bake for 40-50 minutes or until baked through. 

Serve with Green Hatch Chili sauce and sour cream and enjoy!

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