Chili Relleno Casserole Bake (Print Version)
Roasted chilies, beef, and cheese meet in a comforting layered casserole for effortless weeknight dining.
# Ingredients:
→ Main Ingredients
01 -
1 pound ground beef
02 -
1 small onion, finely chopped
03 -
1 (16 ounce) can refried beans
04 -
8 whole roasted green chilies
05 -
2 cups grated Monterey Jack cheese or white cheddar cheese
06 -
8 corn tortillas, cut into strips
→ Egg Mixture
07 -
4 large eggs
08 -
1/4 cup all-purpose flour
09 -
1 (12 ounce) can evaporated milk
10 -
1 to 2 teaspoons hot sauce, to taste
11 -
1 teaspoon paprika
12 -
1/2 teaspoon onion powder
13 -
1 teaspoon salt
# Steps:
01 -
Preheat the oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
02 -
In a bowl, whisk together eggs, all-purpose flour, evaporated milk, hot sauce, paprika, onion powder, and salt until the mixture is smooth. Set aside.
03 -
In a large skillet over medium heat, cook ground beef with onions until the beef is browned, about 5 to 7 minutes. Stir in the refried beans and mix thoroughly.
04 -
Arrange half the tortilla strips in the bottom of the prepared baking dish. Top with half the roasted green chilies and half the grated cheese.
05 -
Layer the remaining tortilla strips, green chilies, and cheese over the first layer.
06 -
Pour the prepared egg mixture evenly over the layered ingredients. Spoon the beef and bean mixture uniformly over the top and spread gently.
07 -
Sprinkle the remaining grated cheese evenly across the top.
08 -
Cover with foil and bake for 45 minutes. Remove the foil and bake for another 5 minutes or until the cheese is lightly browned on top.
09 -
Allow the casserole to rest for 10 minutes before slicing and serving.
# Notes:
01 -
For a milder flavor, use mild green chilies. For added heat, increase the hot sauce to taste.