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.
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
CHILI RELLENO CASSEROLE WITH BEEF
Chili Rellenos without all of the work!
Provided by Stephanie Manley
Categories Main Course
Time 1h
Number Of Ingredients 7
Steps:
- Beat together milk, flour, eggs, salt and pepper. Layer in casserole dish: chilies, beef, then pour over milk/flour/egg mixture, then cheese. Repeat layers until all ingredients are used. Bake at 350 degrees for 50 minutes.
Nutrition Facts : Calories 464 kcal, Carbohydrate 9 g, Protein 28 g, Fat 33 g, SaturatedFat 17 g, Cholesterol 186 mg, Sodium 488 mg, Sugar 3 g, ServingSize 1 serving
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.
CHILE RELLENO CASSEROLE
Make and share this Chile Relleno Casserole recipe from Food.com.
Provided by k.west
Categories One Dish Meal
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Mix the milk, eggs, salt,pepper,and flour.
- Spray a pan (9x13) with a nonstick cooking spray.
- layer chilies, then the mixture made in step 1, then the cheese.
- Continue this order until you run our of ingredients and put EXTRA cheese on the top!
- Bake at 350 degrees for about 50 minutes.
- Allow about 10 minutes before serving!
Nutrition Facts : Calories 283.9, Fat 17.5, SaturatedFat 10.4, Cholesterol 112.5, Sodium 599.9, Carbohydrate 15.6, Fiber 0.6, Sugar 1.5, Protein 16.4
EASY CHILES RELLENOS CASSEROLE
I love green chiles and cook with them often when I entertain. This easy version of the classic Mexican dish gives you big pepper taste in every meaty bite. -Nadine Estes, Alto, New Mexico
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 6 servings.
Number Of Ingredients 9
Steps:
- Split 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 meat is no longer pink; drain. Spoon over the cheese. , In a bowl, beat milk, eggs, flour, salt and pepper until smooth; pour over beef mixture. Bake, uncovered, at 350° until a knife inserted in the center comes out clean, 45-50 minutes. Let stand 5 minutes before serving.
Nutrition Facts : Calories 321 calories, Fat 20g fat (11g saturated fat), Cholesterol 212mg cholesterol, Sodium 406mg sodium, Carbohydrate 9g carbohydrate (3g sugars, Fiber 0 fiber), Protein 24g protein.
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 RELLENO CASSEROLE
Delicious layers of whole green chilies, cheese and a fluffy beaten egg mixture all baked in a cast iron skillet. Perfect for game day, week day, or ANY day.
Provided by Debbie D.
Categories High In...
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 °.
- Lightly grease a baking dish (I used my 10-inch cast iron skillet for this recipe) with a little butter, margarine or cooking spray. Set aside.
- Remove chilies from the first can. Use a sharp knife to slice down one side to "butterfly" them. Arrange them evenly across bottom of the baking dish (or skillet).
- Sprinkle 1/3 of cheese over the top.
- Open the second can of chilies and do the same butterflying them and layering them over the cheese.
- Sprinkle ½ of remaining cheese over top of chilies.
- Meanwhile, crack eggs into medium bowl.
- Add milk, flour, oregano, paprika, salt and pepper.
- Use a hand mixer to mix ingredients until well combined.
- Pour egg mixture over top of chilies and cheese. Top with remaining cheese and place in preheated oven. Bake 40-45 minutes. Allow to cool slightly before serving.
Nutrition Facts : Calories 343.9, Fat 22.6, SaturatedFat 13.3, Cholesterol 176.1, Sodium 543.9, Carbohydrate 14.8, Fiber 1.4, Sugar 4.1, Protein 21.4
BEEF CHILE RELLENO CASSEROLE RECIPE
Provided by angelahon
Number Of Ingredients 8
Steps:
- Cut stems off the ends of the poblano chiles, remove seeds and cut in half lengthwise. Place skin side up in 7 x 11″ glass baking dish. Broil until skins are browned quite a bit, but not burned black. Remove from broiler and cover tightly with piece of foil (save for using when ready to bake). Allow to cool. The condensation will allow you to peel most of the skin off the chiles with your hands. In a skillet, brown the meat and chopped onion. Cook until onion is getting tender. Add spices and stir well. Remove from heat. Now place the four skinned poblano halves side by side into the glass pan you roasted them in, this time put the skin side down. No need to grease the pan. Using the back of a spoon, smear an ounce of refried beans on the bottom of each serving. Next, spoon 1/4 of the meat mixture on top of each chile half. Finally, sprinkle all the cheese on top. Cover with the foil you saved and bake at 350º for 20 minutes. Uncover and bake another 15 minutes. Serve with a nice guacamole/lettuce salad.
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