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Easy Chiles Rellenos Casserole

Total Time

Prep: 15 min. Bake: 45 min.

Makes

6 servings

I love green chiles and cook with them often when I entertain. This easy version of the classic Mexican dish gives you big pepper taste in every meaty bite. —Nadine Estes, Alto, New Mexico
Easy Chiles Rellenos Casserole Recipe photo by Taste of Home

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

  1. Split 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 meat is no longer pink; crumble beef; drain. Spoon over the cheese.
  2. In a bowl, beat milk, eggs, flour, salt and pepper until smooth; pour over beef mixture. Bake, uncovered, at 350° until a knife inserted in the center comes out clean, 45-50 minutes. Let stand 5 minutes before serving.
Peppers (Hot)
Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

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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