Chili Relleno Casserole is a Mexican-style casserole made with hamburger and green chile peppers. It produces a much simpler version of chile rellenos, which are simply stuffed chile peppers.
This may not be authentic Mexican, and may not taste exactly like chili rellenos, but it’s so darned good and I will continue making it again and again!
I like to serve it with Spanish rice and refried beans.
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Chili Relleno Casserole
Prep Time
15 mins
Cook Time
1 hr
Total Time
1 hr 15 mins
Chili Relleno Casserole is extremely easy to make and is perfect with a side of Spanish rice and refried beans!
Course: Main Course
Cuisine: Mexican
Keyword: Chili Relleno Casserole
Calories: 345 kcal
Ingredients
- 1 pound lean ground beef
- 1 onion chopped
- 2 4 ounce cans whole green chile peppers, drained
- 1 1/2 cups shredded Cheddar cheese divided
- 4 eggs
- 1/4 cup all-purpose flour
- 1 1/2 cups milk
- salt and pepper to taste
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- In a large skillet over medium high heat, combine the ground beef and onions and saute for 5 to 10 minutes, or until browned; drain excess fat.
- Arrange 1 can of the chile peppers on the bottom of a 7x11 inch baking dish. Sprinkle with half the cheese and top with the meat mixture. Sprinkle the meat mixture with the remaining cheese, followed by the next can of chile peppers.
- In a medium bowl, combine the eggs, flour and milk, whisking until smooth. Pour this into the baking dish over the chile peppers. Season with salt and pepper to taste.
- Bake at 350 degrees F (175 degrees C) for 45 to 50 minutes. Let cool for about 5 minutes before cutting.
Enjoy!
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