Casserole

Chili Relleno Casserole

Do you love chili relleno, but you don’t have a lot of time to make the traditional recipe? This chili relleno casserole recipe may take less time to prepare that the traditional recipe. Using mostly pantry staples, except for the ground beef, eggs, milk and cheese, this recipe comes together quickly and almost effortlessly, without sacrificing the flavor. When I make this recipe, I actually double it, so that we have leftovers – it is that good!

Chili Relleno Casserole

October 15, 2020

Servings: 6

Difficulty: Easy

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If you like traditional chili relleno, but you need a quicker version, this chili relleno casserole is for you.

By: The Lakes

Ingredients

1 pound ground beef
2 peppers, chopped
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon dried oregano
1/8 teaspoon garlic powder
4 cups shredded cheese
2 cans chopped green chilis (4 ounces each)
4 eggs
3/4 cup of milk
1 tablespoon all-purpose flour
1 can tomato sauce (15 ounces)
Extra cheese

Directions

Step 1 1. Brown and cook the ground beef.
Step 2 2. Add the pepper, salt, bell peppers, oregano and garlic powder and cook until the peppers are softened.
Step 3 3. Put half of the meat mixture in the bottom of a casserole dish, then put 1 can of chilis on top, and then add half the cheese mixture (2 cups)
Step 4 4. In a separate bowl, combine the 4 eggs, 3/4 cup of milk, and 1 tablespoon of flour and mix this well.
Step 5 5. Pour the egg mixture over the layers of meat, green chilis, and cheese that are in the casserole dish.
Step 6 6. Bake the casserole for 35 minutes at 350 degrees.
Step 7 7. Remove the casserole for the oven and spread the can of tomato sauce over the top of the casserole. Sprinkle with additional cheese if you want.
Step 8 8. Place the casserole back in the oven for 10-15 minutes until the tomato sauce is warmed and the cheese is melted.
Step 9 Enjoy!!

Method:

First, brown the ground beef and cook it until the ground beef is thoroughly cooked.

Then, add the peppers – I used frozen bell peppers that were already sliced, but if you have fresh peppers, that is even better! Also add the salt, pepper, dried oregano, and garlic powder. Cook until the peppers are tender.

The final steps are even easier. In a casserole dish, place half the meat mixture for the bottom layer.

Next, spread a can of chopped green chilies on top of the meat mixture.

Once the chopped green chiles are spread on the meat layer, add 2 cups of cheese. I used 1 cup of cheddar cheese and 1 cup of mozzarella, but you can use any combination of cheese that you like.

Then, repeat the layers in this order: meat layer, diced green chilies, and then the shredded cheese.

Next, in a mixing bowl, combine the eggs, milk, and flour. Pour this mixture over the layers you’ve just made.

Bake for 35 minutes at 350 degrees in the oven.

After 35 minutes, removes the casserole from the oven. Spread the can of tomato sauce over the top.

Sprinkle with extra cheese for more delicious flavor.

Bake for an additional 10-15 minutes to warm the tomato sauce and melt the shredded cheese.

Remove from the oven and enjoy!

If you enjoyed the Chili Relleno Casserole recipe, you may want to try this One Pot Cheesy Salsa Noodles recipe. You can pick the kind of noodles, salsa, and cheese that you want to us in this recipe. It is also made in only one pot, and it can be ready in minutes.

The Lakes