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Chili Relleno Casserole Recipe
|Lean ground beef||1⁄2 Pound|
|Onion||1 Medium, chopped|
|Cooked whole wheat||2 Cup (32 tbs)|
|Canned green chilies||8 Ounce|
|Grated cheddar cheese/Longhorn cheese||1 1⁄2 Cup (24 tbs), grated|
|Milk||1 1⁄4 Cup (20 tbs)|
|Whole wheat flour||1⁄2 Cup (8 tbs)|
|Tabasco sauce||2 Dash|
Calories 580 Calories from Fat 168
% Daily Value*
Total Fat 19 g29.1%
Saturated Fat 9.4 g47.2%
Trans Fat 0 g
Cholesterol 197.6 mg
Sodium 586.7 mg24.4%
Total Carbohydrates 76 g25.3%
Dietary Fiber 10.2 g40.9%
Sugars 4.6 g
Protein 31 g61.2%
Vitamin A 13.4% Vitamin C 26%
Calcium 33.3% Iron 28.6%
*Based on a 2000 Calorie diet
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.
Slowly pour over casserole.
Bake in a 350Â° F.
Oven for 45 minutes.
Remove from oven, and let sit 10 minutes before cutting.