Chili Relleno Casserole With Beef Recipes

BAKED BEEF CHILES RELLENOS CASSEROLE

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.

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.

CHILI RELLENO CASSEROLE WITH BEEF

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.

CHILE RELLENO CASSEROLE

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.

CHILI RELLENOS CASSEROLE

Steps:

• 1. Roast poblano peppers under the broiler, making sure to roast on all sides, until skin is blistered and slightly blackened. Place peppers in zip lock for 20-30 minutes for easier peeling. Peppers will steam and cool and skin will peel off easily. Remove seeds and set aside.
• 2. While waiting to peel peppers, brown ground beef. Add diced onion, Rotel tomatoes, salt, pepper, and 2 tsps cumin. Cook until onions are wilted and liquid has cooked out. Remove from heat. Add Mexican blend cheese, stir until melted, and set aside.
• 3. Preheat oven to 350. Line bottom of ungreased 9" x 13" baking dish with half of the roasted peppers, opening them and laying them out in a single layer. Spoon ground beef filling over poblanos, spreading to form an even layer. Cover ground beef layer with remaining poblanos in a single layer.
• 4. Beat the eggs. Wisk in the evaporated milk and regular milk. Wisk in the flour. Pour egg mixture over top layer of poblanos and bake for 30 minutes. (Egg mixture will be very thin liquid until it begins to set while baking.)
• 5. Remove casserole from oven after 30 minutes. Mix tomato sauce with 1/2 tsp cumin and spread over top of casserole. Return to oven for 15 minutes.
• 6. Sprinkle cheddar cheese over casserole and return to oven for 3 minutes, or just until cheese is melted. Enjoy!

CHILI RELLENOS CASSEROLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish with cooking spray.
• Evenly layer 1 can chile peppers in the bottom of the prepared baking dish. Sprinkle with 1/2 of the Jack and Cheddar cheeses, then cover with remaining chile peppers.
• Mix together eggs, evaporated milk, and flour in a bowl; add 1/2 cup milk to thin to desired consistency. Pour over chiles.
• Bake in the preheated oven for 25 minutes. Pour tomato sauce evenly over the top; continue baking for 15 more minutes.
• Turn broiler on. Sprinkle top with remaining Jack and Cheddar cheeses. Place under the broiler until cheese is melted, 2 to 3 minutes.

CHILI RELLENOS CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
• Evenly layer 1 can chile peppers in the bottom of the baking dish. Sprinkle with half of the Jack and Cheddar cheeses, and cover with remaining chile peppers.
• In a bowl, mix together the eggs, evaporated milk, and flour. If too thick, feel free to add 1/2 cup regular milk. Pour over the top of the chilies.
• Bake in the preheated oven for 25 minutes. Remove from oven, pour tomato sauce evenly over the top, and continue baking another 15 minutes.
• Sprinkle with remaining Jack and Cheddar cheeses, pop under the broiler for a few minutes, and serve.

CHILES RELLENOS CASSEROLE

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.

CHILI RELLENO CASSEROLE

Steps:

• Lightly grease 9x13-inch glass baking dish. Beat first 5 ingredients in medium bowl to blend. Arrange chilies from 1 can in prepared dish, covering bottom completely. Sprinkle with 1/3 of each cheese. Repeat layering twice. Pour egg mixture over cheese. Let stand 30 minutes. (Can be prepared 1 day ahead. Cover and refrigerate.)
• Preheat oven to 350°F. Bake until casserole is slightly puffed in center and golden brown on edges, about 45 minutes. Cool 20 minutes and serve.