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Chili Relleno Casserole Recipe

The traditional recipe for chili relleno takes more time to prepare than this casserole version.—Joan Schroeder, Pinedale, Wyoming

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Chili Relleno Casserole Recipe

Prep: 25 min. Bake: 45 min.

Yield: 6-8 Servings

25 45 70

Ingredients

1 pound ground beef
1 green pepper, chopped
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon dried oregano
1/8 teaspoon garlic powder
2 cups (8 ounces) shredded cheddar cheese
2 cups (8 ounces) shredded Monterey Jack cheese
2 cans (4 ounces each) chopped green chilies
4 eggs, beaten
1 cup half-and-half cream
1 tablespoon all-purpose flour
1 can (8 ounces) tomato sauce
Additional shredded cheddar cheese, optional

Directions

In a skillet, cook beef over medium heat until no longer pink; drain. Add the green pepper, salt, pepper, oregano and garlic powder. Cook until green pepper is tender. Combine cheddar and Monterey Jack cheeses; set aside.
In a 2-1/2-qt. baking dish, layer half each of meat mixture, chilies and cheese; repeat with remaining meat mixture, chilies and cheese. Meanwhile, in a bowl, combine the egg, cream and flour; pour over cheese layer.
Bake at 350° for 35 minutes. Remove from oven; cover with tomato sauce. Sprinkle with additional cheese if desired. Bake 10-15 minutes longer or until set. Yield: 6-8 servings.

Originally published as Chili Relleno Casserole in Country Ground Beef , p93

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Chili Relleno Casserole

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(1-1) of 1 reviews

Reviewed on Aug. 18, 2009 by redd010904

Wow! This was incredible! I layered lots of whole chilis instead of chopped and omitted the tomato sauce but this was wonderful! My husband said he could eat it every night. Yum!