This chili relleno casserole is my newest favorite casserole with layers of cheese, ground beef, corn tortillas, and green chilis. A scrumptious casserole that you can throw together easily and quickly. Enjoy the flavors of chili Relleno in a casserole fuss-free! Serve this as a hearty, quick breakfast or filling weeknight dinner that your entire family will surely love!
Ingredients
16 oz. refried beans
1½ lbs ground beef
1 lb grated cheese
1 onion finely chopped
12 corn tortillas
27 oz. green chilies 1 can, whole chilies, preferably Hatch brand
TOPPING:
¼ c. flour
4 eggs beaten well
2 tsp hot sauce
¼ tsp onion powder
¼ tsp paprika
1 tsp salt
½ c. evaporated milk small can
How to make Chili Relleno Casserole
Step 1: Using cooking spray, grease a 9 x 13-inch pan and set aside.
Step 2: Place the eggs, flour, evaporated milk, hot sauce, paprika, salt, and onion powder in a large bowl. Mix well until blended and set aside.
Step 3: Cook the ground beef and onions in a large skillet over medium heat for about 5 to 7 minutes or until the onions have softened and the meat is no longer pink.
Step 4: To the pan with the ground beef and onion, add the refried beans. Stir well until incorporated.
Step 5: Into 1-inch wide strips, cut the tortillas. In the bottom of the prepared pan, lay half of the tortillas. Evenly spread half of the green chilies over the strips and sprinkle with half of the cheese. Next, top with another layer of tortillas, then green chilies.
Step 6: On top of the green chilies, pour the egg mixture. Evenly spread the meat and beans on top and sprinkle with the rest of the cheese.
Step 7: Tent the pan with foil and place it in a 375 degree oven. Bake for about 45 minutes. In the last 5 minutes of baking, take the foil off.
Ingredients
- 16 oz. refried beans
- 1½ lbs ground beef
- 1 lb grated cheese
- 1 onion finely chopped
- 12 corn tortillas
- 27 oz. green chilies 1 can, whole chilies, preferably Hatch brand
- TOPPING:
- ¼ c. flour
- 4 eggs beaten well
- 2 tsp hot sauce
- ¼ tsp onion powder
- ¼ tsp paprika
- 1 tsp salt
- ½ c. evaporated milk small can
Instructions
Step 1: Using cooking spray, grease a 9 x 13-inch pan and set aside.
Step 2: Place the eggs, flour, evaporated milk, hot sauce, paprika, salt, and onion powder in a large bowl. Mix well until blended and set aside.
Step 3: Cook the ground beef and onions in a large skillet over medium heat for about 5 to 7 minutes or until the onions have softened and the meat is no longer pink.
Step 4: To the pan with the ground beef and onion, add the refried beans. Stir well until incorporated.
Step 5: Into 1-inch wide strips, cut the tortillas. In the bottom of the prepared pan, lay half of the tortillas. Evenly spread half of the green chilies over the strips and sprinkle with half of the cheese. Next, top with another layer of tortillas, then green chilies.
Step 6: On top of the green chilies, pour the egg mixture. Evenly spread the meat and beans on top and sprinkle with the rest of the cheese.
Step 7: Tent the pan with foil and place it in a 375 degree oven. Bake for about 45 minutes. In the last 5 minutes of baking, take the foil off.
