DENVER – At MSU Denver, our coaches have been cooped up, just like everyone else around the world during the COVID-19 pandemic.
 
And, like so many, they've discovered and developed their cooking skills.
 
Our weekly seeing of some of the top Roadrunners Recipes that the staff has supplied continues today.
 
Feel free to find out for yourselves how good these items are.
 
Make it part of your weekend plans. Make it for a weekend BBQ or your own tailgate, using appropriate social distancing standards, of course.
 
Today's offering is from baseball coach Ryan Strain. It's Green Chile, and just reading it makes one's mouth start watering in anticipation.
 
Take it away, Ryan:
 
Start with a soup or stew pot, add ¼ cup of vegetable oil, heat
Add 1 large onion, and 4 cloves of garlic, fry on medium heat until onions are clear
Add 1-2 lbs diced or chunk pork meat until outside of meat is browned,
Add 3 large diced tomatoes and fry until juices start releasing from tomatoes
Add 6-8 cans of whole chiles (slice them up), 2 cans of "hot" red enchilada sauce, 2 cans of chicken broth and 1 family can of cream of mushroom, add water until the consistency you want.
Add salt and pepper and jalapenos if you want it hotter.
Cook to simmer for 2 hours

Eat as it is, or use it to top a burrito with the recipe below:

Ingredients:

Flour Tortillas
Shredded Mexican Cheese
Can of Retried Beans 
1b ground beef 
Taco seasoning packet 
Lettuce 
One tomato

Directions:

Cook ground beef on medium heat until outside is browned then add taco seasoning-mix together until ground beef is cooked through.  Heat refried beans in pan on medium low heat until warm. Chop lettuce and tomato into small pieces. 

Take flour tortilla-spread refried beans on tortilla-add seasoned ground beef-add shredded cheese-roll tortilla-add Green Chile on top along with chopped lettuce and tomato.