Chili Rellenos Casserole
My husband makes the best Chili Rellenos, they are perfect, but they are fairly labor intensive. I saw a recipe for Chili Rellenos Casserole on the Taste of Home website and decided to give it a try. In my mind it would be more like a Lasagna with several layers. I had to change it up a bit to make that happen.
It was delicious and made for excellent leftovers!
- 1 large can whole green chilies, drained and sliced down the middle
- 2 cups shredded Colby-Monterey Jack cheese, Cheddar or what you have
- 1 pound ground beef
- 1/2 cup chopped onion
- 2 garlic cloves peeled and minced
- 1/2 tsp garlic powder, garlic salt, onion powder, chili pepper, black pepper and Cumin to taste (I like my meat flavorful)
- I small can of tomato sauce
- 1 cup milk
- 4 eggs
- 1/4 cup all-purpose flour
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- Split chilies and remove seeds; dry on paper towels. Grease a 9X13 baking dish and pour 1/3 of the tomato sauce on the bottom of the dish, cover completely.Arrange 1/3 of the chilies on the bottom of a greased baking dish with tomato sauce. Top with cheese. In a skillet, cook beef and onion, garlic and spices over medium heat until meat is no longer pink; drain. Spoon 1/3 the meat over the cheese. Continue with two more layers, ending with cheese
- In a bowl, beat milk, eggs, flour, salt and pepper until smooth; pour over mixture. Bake, uncovered, at 350° for 45-50 minutes or until a knife inserted near the center comes out clean. Let stand 5 minutes before serving.
- Serve with Sour Cream if you wish