Chili Relleno Casserole With Ground Beef Recipes

GROUND BEEF CHILE RELLENO CASSEROLE

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

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.

CHILI RELLENO CASSEROLE

Steps:

• Prepare a 9 x 13 inch pan by spraying it with cooking spray, and set aside.
• In a large bowl, mix eggs, flour, evaporated milk, hot sauce, paprika, salt, and onion powder together, whisk until combined. Set aside.
• In a large skillet, brown ground beef over medium heat, with onions. Cook until onions are soft and meat is browned. About 5-7 minutes.
• Add refried beans to the pan with the ground beef, and mix meat and refried beans together until full incorporated.
• Cut tortillas in 1 inch wide strips. Place ½ the tortillas to form a layer of the strips into the bottom of a greased 9x13 inch baking pan.
• Layer ½ the green chilies over the strips evenly.
• Layer ½ the cheese, then add a second layer of tortillas, then another layer of green chilies.
• Pour egg mixture topping over the top.
• Spread meat and beans over egg mixture.
• Sprinkle remaining cheese over the top.
• Cover with foil, and bake at 375 degrees for 45 minutes, remove the foil for the last 5 minutes.

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.

EASY CHILE RELLENO CASSEROLE WITH GROUND BEEF

Steps:

• Brown ground beef sprinkled with a pinch of salt and pepper, and drain off any excess fat. Stir in taco seasoning.
• Broil fresh poblano chilies just until skin is charred. Place in a paper bag or covered bowl to steam for about 10 minutes. Carefully peel away blackened skin. Split open and remove seeds. OR, use canned whole green chilies and split lengthwise so you can open them up flat. You can also use chopped green chilies.
• Whisk together heavy cream, tomato paste, Sazon seasoning, and eggs in a medium bowl.
• In a 9-inch square dish or pan, layer half the ground beef, then half the green chilis, then 1 cup of pepper jack cheese.
• Make a second layer using the remaining beef, chilies, and 1 cup of pepper jack cheese.
• Pour cream mixture over the layers. Sprinkle Cheddar cheese on top.
• Bake at 350 degrees F for 35-40 minutes or until pie is set and a knife comes out clean.
• Allow to set for at least 5 minutes before serving.

CHILI RELLENO CASSEROLE WITH GROUND BEEF

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.

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.

KETO CHILI RELLENO CASSEROLE

Steps:

• Preheat the oven to 350 degrees. Prepare a 9x13 baking dish with nonstick cooking spray.
• Pour the chiles into the baking dish and create an even layer.
• In a large mixing bowl, mix together the cream cheese, eggs, heavy cream, and seasonings until the eggs and cream cheese are well blended. Stir in the ground beef and 2 cups of the fiesta blend cheese.
• Dollop the ground beef mixture over the top of the chiles to create a layer.
• Top the casserole with the remaining cheese.
• Bake for 30 to 35 minutes or until the eggs are completely set in the middle.
• Allow the casserole to rest for 5 minutes before slicing and serving.
• Serve with sour cream if desired.

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.

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 RECIPE

Steps:

• ● Preheat oven to 350°. ● Roast the peppers on a grill or in the broiler until the skin is charred. Peel away the skin, cut vertically so the pepper can be laid flat, and remove the seeds. ● In a large pan, sauté onion, garlic and carrots until the onions are translucent. ● Add the raisins and the walnuts to the onion mixture. ● Add the chili powder, cinnamon, cumin and oregano to the onion/raisin mixture; sauté an additional minute or two. ● Add the ground beef to the onion mixture, cook until meat is browned and cooked through. ● Prepare batter by mixing together the eggs, flour and half and half; whisk well. ● Grease a 13″x9″ casserole dish with a non-stick spray. ● Layer ingredients in casserole in this order: 1/2 peppers (laid flat), meat mixture, 1/2 pepper jack cheese, 1/2 Mexican blend cheese, 1/2 batter. Then this order: 1/2 peppers (laid flat), 1/2 batter, Salsa, 1/2 pepper jack cheese, 1/2 Mexican blend cheese. ● Bake in a preheated 350° over for 1 hour covered. Remove cover after 1 hour and bake for an additional 15 minutes until lightly browned and bubbly.

CHILI RELLENO CASSEROLE

Steps:

• Brown beef and onion in skillet, drain off fat
• Add salt and pepper
• Place 1/2 chili in a 6 x 10 baking dish, sprinkle with cheese, top with meat. arrange remaining Chile over meat (layer.
• Combine remaining ingredients, beat until smooth, pour over meat and Chile mixture.
• Bake 350 degrees for 60 minutes. Knife in center comes out clean.
• Cool 5 minutes.

CHILI RELLENO CASSEROLE

Steps:

• Preheat broiler. Place poblano and jalapeno peppers on a baking sheet and broil until very blackened on all sides. Place in a large resealable plastic bag (or bowl covered tightly with plastic wrap) and seal well. When cool enough to handle, remove blackened skin, stems and seeds from peppers. Set aside.
• Change oven from broil setting to 350F.
• Preheat skillet over medium heat. Add onions and saute for two minutes. Add ground beef and cook until fully browned. Drain off fat, add cumin and saute for one additional minute. Dice the jalapenos and stir them in along with the corn.
• Whisk eggs together in a medium bowl. Add flour and whisk well. Add milk and whisk just until combined.
• Grease a 13×9 baking dish (or an 11×7, just increase cooking time slightly) and add beef mixture. Pour egg mixture over beef then top with roasted poblano peppers, pressing peppers down into egg mixture. Bake for 25 minutes.
• Remove casserole from oven and pour enchilada sauce over the top. Top with shredded cheese and continue cooking for another 20 minutes or until bubbling hot and cheese is fully melted and beginning to brown.
• Remove from oven and allow to sit for 10 minutes before serving.