I love green chiles and cook with them often when I entertain. This easy version of the classic Mexican dish gives you a big pepper taste in every meaty bite. —Nadine Estes, Alto, New Mexico
Easy Chiles Rellenos Casserole
Peppers (Hot)
Easy Chiles Rellenos Casserole
Prep Time
15 min
Cook Time
45 min
Yield
6 servings
Ingredients
- 1 can (7 ounces) whole green chiles
- 1-1/2 cups shredded Colby-Monterey Jack cheese
- 3/4 pound ground beef
- 1/4 cup chopped onion
- 1 cup 2% milk
- 4 large eggs
- 1/4 cup all-purpose flour
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
Directions
- Split the chiles and remove seeds; dry on paper towels. Arrange chiles on the bottom of a greased 2-qt. baking dish. Top with cheese. In a skillet, cook beef and onion over medium heat until beef is no longer pink, crumbling meat; drain. Spoon over the cheese.
- In a bowl, beat milk, eggs, flour, salt and pepper until smooth; pour over the beef mixture. Bake, uncovered, at 350° until a knife inserted in the center comes out clean, 45-50 minutes. Let stand for 5 minutes before serving.
Nutrition Facts
1 piece: 321 calories, 20g fat (11g saturated fat), 212mg cholesterol, 406mg sodium, 9g carbohydrate (3g sugars, 0 fiber), 24g protein.
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