Chile Relleno Casserole Recipe
Summary
Cooking Time50 MinDifficulty LevelMedium
Ingredients
| Green chilies | 2 Can (10oz), drained | |
| Ground beef | 1 pound | |
| Onion | 1/2 Cup (16 tbs), chopped | |
| Salt | 1/2 Teaspoon | |
| Ground black pepper | 1/4 Teaspoon | |
| Cheddar Cheese | 1/2 Cup (16 tbs), grated | |
| Eggs | 4 , beaten | |
| Milk | 1/2 Cup (16 tbs) | |
| All purpose flour | 1/4 Cup (16 tbs) | |
| Picante sauce | 1/3 Cup (16 tbs) |
Directions
Spray a casserole dish with non-stick cooking spray.
Arrange half of the chilies in the bottom of the dish.
Meanwhile, brown ground beef; drain fat.
Simmer onions with beef; season with salt and pepper.
Top chilies with a layer of beef mixture, followed by a layer of cheese.
Repeat layers of chilies, beef and cheese.
Beat eggs with milk and flour.
Gently pour egg mixture over casserole so as not to disturb layers.
Bake in a preheated 350-degree oven 45 to 50 minutes.
Cut into squares to serve.
Top with picante sauce, if desired.
Arrange half of the chilies in the bottom of the dish.
Meanwhile, brown ground beef; drain fat.
Simmer onions with beef; season with salt and pepper.
Top chilies with a layer of beef mixture, followed by a layer of cheese.
Repeat layers of chilies, beef and cheese.
Beat eggs with milk and flour.
Gently pour egg mixture over casserole so as not to disturb layers.
Bake in a preheated 350-degree oven 45 to 50 minutes.
Cut into squares to serve.
Top with picante sauce, if desired.
Chef
