CHILI RELLENO CASSEROLE WITH GROUND BEEF
This easy Chili Relleno Casserole with Ground Beef is perfect for a fall dinner or breakfast casserole. Green chilis, eggs, and cheese come together in a delicious make-ahead meal.
Provided by Raquel Pineira
Categories Easy Dinner Ideas
Time 1h15m
Number Of Ingredients 12
Steps:
- 1.Preheat oven to 350 °2. Brown ground beef and chopp3e onion in skillet. Drain.3. Add seasonings to the meat and set aside. 4. Slice chilies and cut them into about 1 1/2" squares.5. Arrange chili pieces in 9x13 baking dish6. Top with half the cheese and all of the ground beef.
- 7.Add a layer of chilies and top with remaining cheese.8. Mix eggs, milk, and flour in a blow and blend well. Pour over casserole and top with remaining cheese.Bake 45-60 minutes. Serve with salsa if desired.
Nutrition Facts : ServingSize 1 g, Calories 365 kcal, Carbohydrate 10 g, Protein 31 g, Fat 22 g, SaturatedFat 10 g, TransFat 1 g, Cholesterol 225 mg, Sodium 554 mg, Sugar 1 g, UnsaturatedFat 9 g
GROUND BEEF CHILE RELLENO CASSEROLE
Provided by Great Grub, Delicious Treats
Categories Dinner Main Course
Time 1h35m
Number Of Ingredients 13
Steps:
- Preheat oven to 450° and line a baking sheet with foil and spray with a non stick spray.
- Wash and dry peppers and place poblano peppers on baking sheet. Roast until peppers are charred and skin are blacken and bubbly, making sure to turn a few times. Approximately 20-25 minutes.
- Once peppers have finished roasting, remove from oven and carefully place in a glass bowl. Cover with plastic wrap and let cool for about 15 minutes. When cool enough to handle, remove skins, slice in half lengthwise and rinse to remove seeds. Pat dry.
- In a large frying pan, brown ground beef, onions and garlic. Add crushed red peppers, pepper and cumin. Once ground beef is thoroughly cooked, drain grease and return to pan.
- In a 2 1/2 quart baking dish, spray with a non stick spray. Place a layer of peppers in the bottom, then 3/4 cup of Monterey Jack cheese, 1/2 of the ground beef mixture, 1/2 cup Pepper Jack cheese, and 1/2 cup of sharp cheddar cheese. Repeat layers ending with sharp cheddar cheese.
- In a small mixing bowl, whisk half & half, eggs and flour together. Pour on top of pepper mixture.
- Bake uncovered at 350° for 30-35 minutes. Add remiaining 1/2 cup of cheddar cheese on top and pop back in the oven for 15 more minutes or so.
- Once cheese has browned a bit, remove from oven and enjoy with your favorite side dishes like refried beans, rice, etc.
CHILE RELLENO CASSEROLE
Love chile rellenos but can't be bothered with all the prep? Try this no-fry, no-fuss casserole that delivers on all the flavors and gooeyness of this traditional Mexican dish without all the work.
Provided by Food Network Kitchen
Categories main-dish
Time 1h35m
Yield 6 to 8 servings
Number Of Ingredients 8
Steps:
- Roast the poblanos over an open flame or under the broiler until charred all over, turning as necessary, about 8 minutes. Put in a bowl and cover with plastic wrap to steam and loosen the skin, about 5 minutes. When cooled, remove the stems and run under cold water to peel off the blackened outer skin and remove the seeds.
- Preheat the oven to 350 degrees F.
- Put 1 piece Colby Jack cheese in the center of each pepper. Pour half of enchilada sauce into an 8-inch square baking dish. Put half of the cheese-filled peppers on top of the enchilada sauce. Repeat with the remaining sauce and peppers.
- Beat the eggs in a large bowl until very frothy. Whisk in the Cheddar, milk, flour and baking powder. Gently pour the mixture over the peppers and sauce in the baking dish.
- Bake until the casserole is set in the center and golden brown all over, about 1 hour. Let rest for 5 minutes. Serve warm.
BAKED BEEF CHILES RELLENOS CASSEROLE
Super-easy, delicious, and low-carb version of chiles rellenos. Serve with dollops of low-fat sour cream and pico de gallo or salsa.
Provided by EmmLee
Categories World Cuisine Recipes Latin American Mexican
Time 1h21m
Yield 10
Number Of Ingredients 14
Steps:
- Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil. Place poblano peppers with cut sides down onto the prepared baking sheet.
- Cook under the preheated broiler until poblano pepper skins have blackened and blistered, 5 to 8 minutes. Place blackened peppers into a bowl and cover tightly with plastic wrap. Allow peppers to steam as they cool, about 10 minutes.
- Heat a large skillet over medium-high heat. Add beef, chili powder, garlic, cumin, oregano, cayenne pepper, paprika, chipotle pepper, salt, and black pepper. Cook and stir until beef is no longer pink, about 4 minutes. Add onion; cook until slightly softened, about 2 minutes. Add tomatoes with green chiles; cook until onions are translucent, about 5 minutes more. Let beef mixture cool.
- Preheat oven to 350 degrees F (175 degrees C). Spray a casserole dish with cooking spray.
- Run water over the poblano peppers to remove skins and discard them. Drain peppers on paper towels. Place a layer of peppers on the bottom of the prepared dish; place 1/3 of the beef mixture on top. Cover with 1 cup shredded Mexican cheese blend. Repeat layers twice more in the same order.
- Bake, uncovered, in the preheated oven until golden brown on top, about 35 minutes.
Nutrition Facts : Calories 325.3 calories, Carbohydrate 8.9 g, Cholesterol 79.6 mg, Fat 23.3 g, Fiber 3 g, Protein 21.5 g, SaturatedFat 13 g, Sodium 694.5 mg, Sugar 1.6 g
CHILES RELLENOS CASSEROLE WITH GROUND BEEF RECIPE
Steps:
- Gather the ingredients.
- Preheat the oven to 350 F. Lightly grease an 11 x 7-inch baking dish or a shallow 2-quart baking dish.
- In a heavy skillet over medium heat, cook the ground beef and onion until the beef is browned and no longer pink and the onion is translucent. Drain well. Sprinkle beef with half of the salt and pepper.
- Place half of the drained and halved (or diced) chile peppers in the prepared baking dish.
- Sprinkle the cheese over the chile peppers and then top with the ground beef mixture.
- Arrange the remaining chiles over the ground beef mixture.
- In a mixing bowl, combine the milk, flour, remaining salt, remaining pepper, eggs, and several dashes of hot pepper sauce. Beat until smooth.
- Pour the egg mixture over meat and chile mixture.
- Bake for 45 to 50 minutes or until a knife inserted in center comes out clean.
- Let the casserole cool for 5 minutes before serving.
Nutrition Facts : Calories 406 kcal, Carbohydrate 13 g, Cholesterol 224 mg, Fiber 1 g, Protein 35 g, SaturatedFat 11 g, Sodium 907 mg, Sugar 4 g, Fat 23 g, ServingSize 1 casserole (6 servings), UnsaturatedFat 0 g
CHILIES RELLENOS CASSEROLE
I found 9 RZ recipes for this type dish, but none at all like it & it sounds so good to me! I found it in the "Tasty Holiday Gifts" cookbook SusieQusie spotted at a bookstore in Dallas recently. From their intro: "This spicy Chilies Rellenos Casserole is a great new way to serve eggs at Easter & it's easy to reheat for a delicious brunch dish! The quiche-like casserole features a "crust" of green chilies + a cheesy egg filling & is served w/sour cream & salsa." Since this is a meatless dish, I see spicy grd pork patties as a good side or even some yummy & well-cooked chorizo sausage as a good add to the dish. I would personally make this yr-round if I could, but I rarely see green chilies here & may have to wait for another visit to SQ in Dallas to enjoy it. (Times were not given & have been estimated)
Provided by twissis
Categories Breakfast
Time 40m
Yield 8-10 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F.
- Slit ea chili lengthwise & spread open. Place in a single layer in a greased 7x11 inch glass baking dish.
- In a sml skillet, melt butter over med-heat. Add onion, cook till tender & remove from heat.
- In a lrg bowl, combine onion mixture, eggs, sour cream, flour, salt & pepper.
- Stir in tortilla pieces + cheese & pour over chilies.
- Bake 25-30 min or till a knife inserted in the center comes out clean.
- Serve immediately w/sour cream & salsa -- or cool, cover & refrigerate till ready to serve.
- TO SERVE AFTER REFRIGERATION: Cover & bake in a preheated 350°F oven for 30-35 min or till heated through. Serve hot w/sour cream & salsa.
EASY CHILE RELLENO CASSEROLE
Make and share this Easy Chile Relleno Casserole recipe from Food.com.
Provided by Barb G.
Categories Cheese
Time 1h2m
Yield 6-8 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees.
- Sprinkle 3/4 cup cheese into bottom of a lightly greased 8-inch square baking dish.
- Top with chiles.
- Add remaining cheese.
- Place flour in medium bowl.
- Gradually add milk, stirring until smooth.
- Add eggs, stir until well blended.
- Pour mixture over Cheese.
- Bake 45 to 50 minutes or until knife inserted in center comes out clean.
- Serve with Salsa, and desired toppings, such as sour cream, sliced ripe olives, chopped green onions.
CHILE RELLENO CASSEROLE
This is a Mexican-style casserole made with hamburger and green chile peppers. It produces a much simpler version of chile rellenos, which are simply stuffed chile peppers.
Provided by VENOM99
Categories World Cuisine Recipes Latin American Mexican
Time 1h5m
Yield 5
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a large skillet over medium high heat, combine the ground beef and onions and saute for 5 to 10 minutes, or until browned; drain excess fat.
- Arrange 1 can of the chile peppers on the bottom of a 7x11 inch baking dish. Sprinkle with half the cheese and top with the meat mixture. Sprinkle the meat mixture with the remaining cheese, followed by the next can of chile peppers.
- In a medium bowl, combine the eggs, flour and milk, whisking until smooth. Pour this into the baking dish over the chile peppers. Season with salt and pepper to taste.
- Bake at 350 degrees F (175 degrees C) for 45 to 50 minutes. Let cool for about 5 minutes before cutting.
Nutrition Facts : Calories 511.1 calories, Carbohydrate 13.3 g, Cholesterol 258.4 mg, Fat 35.5 g, Fiber 1.1 g, Protein 33.2 g, SaturatedFat 16.9 g, Sodium 885.7 mg, Sugar 6.3 g
CHILES RELLENOS CASSEROLE
The traditional recipe for chili relleno takes more time to prepare than this casserole version.-Joan Schroeder, Pinedale, Wyoming
Provided by Taste of Home
Categories Dinner
Time 1h10m
Yield 8 servings.
Number Of Ingredients 14
Steps:
- In a skillet, cook beef over medium heat until no longer pink; drain. Add the green pepper, salt, pepper, oregano and garlic powder. Cook until green pepper is tender. Combine cheddar and Monterey Jack cheeses; set aside. , In a 2-1/2-qt. baking dish, layer half each of meat mixture, chiles and cheese; repeat with remaining meat mixture, chiles and cheese. Meanwhile, in a bowl, combine the egg, cream and flour; pour over cheese layer. , Bake at 350° for 35 minutes. Remove from oven; cover with tomato sauce. Sprinkle with additional cheese if desired. Bake 10-15 minutes longer or until set.
Nutrition Facts :
CHILE RELLENOS CASSEROLE
The best way to enjoy chiles rellenos? In a Chiles Rellenos Casserole, of course! This Chiles Rellenos Casserole can be prepped in 40 minutes & serves 8.
Provided by My Food and Family
Categories Home
Time 1h10m
Yield 8 servings
Number Of Ingredients 12
Steps:
- Heat oven to 375ºF.
- Cook and stir onions and garlic in large nonstick skillet on medium heat 5 min. Add meat; cook 8 min. or until evenly browned, stirring occasionally. Stir in 1 can tomato sauce and A.1. Bring to boil. Stir in nuts and raisins; simmer on medium-low heat 5 min., stirring occasionally. Remove from heat.
- Pour remaining tomato sauce into 13x9-inch baking dish. Carefully open chiles to flatten; place, bottom sides down, on work surface. Top each with 1 Singles and 1/2 cup meat mixture; roll up, starting at one short end. Place over sauce in baking dish.
- Beat egg whites in medium bowl with mixer on high speed until stiff peaks form. Add egg yolks; beat on low speed just until blended. Stir in Parmesan and pepper. Spread evenly over chiles, sealing to all sides of dish.
- Bake 30 min. or until top is golden brown and casserole is heated through.
Nutrition Facts : Calories 330, Fat 18 g, SaturatedFat 7 g, TransFat 0.5 g, Cholesterol 155 mg, Sodium 810 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 23 g
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