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Chili Relleno Casserole

 Chili Relleno Casserole
The traditional recipe for chili relleno takes more time to prepare than this casserole version.—Joan Schroeder, Pinedale, Wyoming
6-8 ServingsPrep: 25 min. Bake: 45 min.

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 King Arthur Unbleached 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

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Chili Relleno Casserole (continued)

Directions (continued)

  • sauce. Sprinkle with additional cheese if desired. Bake 10-15
  • minutes longer or until set. Yield: 6-8 servings.