meaty chili rellenos casserole

Name: Meaty Chili Rellenos Casserole
Prep time: 20 min
Cook time: 1 h 30 min
Yield: 8
Cuisine: Mexican
Ingredients: ## “A WONDERFULLY FILLING CASSEROLE FOR A CROWD. EASY TO MAKE AHEAD OF TIME AND PLACE IN FRIDGE PRIOR TO BAKING. SERVE WITH A SIDE SALAD AND CORN BREAD FOR A GREAT FAMILY DINNER.”; 2 can(s) 27 oz whole green chilies; 1 pound(s) ground beef; 1 package(s) taco seasoning mix; 1 pound(s) sharp cheddar cheese; 1 pound(s) monterey jack cheese; 8 large eggs; 1 cup(s) milk (or 1/2 & 1/2); 1 can(s) nacho cheese soup undiluted; 4 tablespoon(s) flour; 1 teaspoon(s) salt; 1/2 teaspoon(s) black pepper; 1 can(s) red enchilada sauce - 10 oz

(1 RATING)

80 Pinches 2 Photos

Lynelle Caldwell

Durango, CO

Updated on Nov 6, 2018

I came up with this recipes over the years since my family LOVE Chili Rellenos but I HATE making them (too labor intensive). Started with a quiche recipes and just built from there. Hope you enjoy!

Rate

prep time 20 Min

cook time 1 Hr 30 Min

method Bake

yield 8 +

Ingredients

“A WONDERFULLY FILLING CASSEROLE FOR A CROWD. EASY TO MAKE AHEAD OF TIME AND PLACE IN FRIDGE PRIOR TO BAKING. SERVE WITH A SIDE SALAD AND CORN BREAD FOR A GREAT FAMILY DINNER.”
2 cans 27 oz whole green chilies
1 pound ground beef
1 package taco seasoning mix
1 pound sharp cheddar cheese
1 pound monterey jack cheese
8 large eggs
1 cup milk (or 1/2 & 1/2)
1 can nacho cheese soup undiluted
4 tablespoons flour
1 teaspoon salt
1/2 teaspoon black pepper
1 can red enchilada sauce - 10 oz

How To Make meaty chili rellenos casserole

Step 1

Drain the chilies, removing the seeds, and dry on paper towels. Brown ground beef and cook with taco mix as directed on package. Grate the cheeses and mix together. Reserve 3/4 cup of cheese in a small bowl. This will go on top of the casserole later, so you can place it in the refrigerator for now.

Step 2

Preheat oven to 300 degrees. Spray 9 x 13 pan (or 3 quart casserole dish) with non-stick spray.
Step 3

Layer 1/2 of the chilies, 1/2 of the ground beef, 1/2 of the cheese, the remaining chilies, then the rest of the beef and cheese. In med bowl add the eggs add the milk (or 1/2 & 1/2), nacho cheese soup, flour, salt and pepper, beating until well-mixed. Pour the egg mixture over the beef, chilies and cheese.
Step 4

Bake at 300 for 1 hour. Then spread the red enchilada sauce over the top. Sprinkle with the reserved cheese you placed in the refrigerator. Bake 1/2 hour longer. Let stand for 5 minutes before serving.
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