Remove the stems and seeds from the roasted green chiles, then dice them finely. Chop the onion and mince the garlic clove. This prep helps the flavors blend evenly into the stew.

Heat the corn oil in a large pot over medium heat. Add the onion, garlic, and green chiles, and sauté until they become soft and fragrant—about 5 to 7 minutes.

Add the ground beef to the pot with the veggies. Break it up with a spoon and cook until fully browned and no longer pink. Drain excess fat if needed.

Stir in the green chili sauce, beef bouillon, and kosher salt. Reduce the heat to low and let the stew simmer gently for 30 to 45 minutes. The flavors will meld together beautifully, and the stew will thicken slightly.

While the stew simmers, warm the flour tortillas in a dry skillet, or wrap them in foil and heat in the oven. Warm tortillas elevate the whole dish!

Spoon about 3 tablespoons of the green chile stew into each tortilla. Top with shredded cheese and a dollop of sour cream, or serve the stew in a bowl alongside warm tortillas for dipping.