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Easy Chiles Rellenos Casserole

TOTAL TIME: Prep: 15 min. Bake: 45 min. YIELD: 6 servings.
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

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 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.
  • 2. 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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