Chili Relleno Casserole Recipe
Would you like to try a great Chili Relleno Casserole recipe? Indulge yourself in this Chili Relleno Casserole as Main Dish. Just try this yummy recipe. I am sure you will love it!
Ingredients
1/2 pound lean ground beef
1 medium onion, chopped
1/2 teaspoon salt
2 cups cooked whole wheat
2 4 ounce cans green chilies
1 1/2 cups grated Cheddar or longhorn cheese
1 1/4 cups milk
1/2 cup whole wheat flour
4 eggs
2 dashes Tabasco sauce
1/4 teaspoon allspice (optional)
1/4 teaspoon cumin (optional)
Directions
Brown the ground beef and onion in a small skillet.
Add salt.
Cover the bottom of a 6 x 10 inch glass baking dish with half of the cooked wheat.
Drain the liquid from one can of chilies into Bosch blender.
Remove seeds from chilies, and layer chilies over cooked wheat.
Spread meat and onions over chilies.
Cover with grated cheese.
Spread remaining wheat over cheese.
Drain liquid from the second can of chilies into blender.
Remove seeds and layer over wheat.
In blender combine milk, flour, eggs, Tabasco sauce, and spices if desired.
Blend well.
Slowly pour over casserole.
Bake in a 350° F.
Oven for 45 minutes.
Remove from oven, and let sit 10 minutes before cutting.
Add salt.
Cover the bottom of a 6 x 10 inch glass baking dish with half of the cooked wheat.
Drain the liquid from one can of chilies into Bosch blender.
Remove seeds from chilies, and layer chilies over cooked wheat.
Spread meat and onions over chilies.
Cover with grated cheese.
Spread remaining wheat over cheese.
Drain liquid from the second can of chilies into blender.
Remove seeds and layer over wheat.
In blender combine milk, flour, eggs, Tabasco sauce, and spices if desired.
Blend well.
Slowly pour over casserole.
Bake in a 350° F.
Oven for 45 minutes.
Remove from oven, and let sit 10 minutes before cutting.
