Chile Relleno Casserole Recipe
Summary
Ingredients
| Ground beef | 1 Pound | |
| Chopped onion | 1⁄2 Cup (8 tbs) | |
| Salt | 1⁄2 Teaspoon | |
| Pepper | 1⁄4 Teaspoon | |
| Canned whole green chilies | 8 Ounce, drained | |
| Shredded sharp cheddar cheese | 6 Ounce | |
| Eggs | 4 | |
| Milk | 1 1⁄2 Cup (24 tbs) | |
| All purpose flour | 1⁄4 Cup (4 tbs) | |
| Hot sauce | 1⁄8 Teaspoon | |
| Salt | 1⁄4 Teaspoon | |
| Pepper | 1 Dash |
Nutrition Facts
Serving size
Calories 452 Calories from Fat 309
% Daily Value*
Total Fat 34 g53%
Saturated Fat 14.5 g72.5%
Trans Fat 0 g
Cholesterol 225.3 mg75.1%
Sodium 714.7 mg29.8%
Total Carbohydrates 11 g3.7%
Dietary Fiber 1 g4.1%
Sugars 3.8 g
Protein 27 g53.5%
Vitamin A 11.5% Vitamin C 23.2%
Calcium 30.2% Iron 11.5%
*Based on a 2000 Calorie diet
Directions
Drain off pan drippings.
Layer half each of green chilies and cheese in a lightly greased 10- x 6- x 2-inch baking dish; top with meat mixture.
Sprinkle with the remaining cheese and chilies.
Combine remaining ingredients, stirring well.
Pour over casserole.
Bake, uncovered, at 350° for 45 to 50 minutes or until set.
Let stand 5 minutes before serving.
Chef
