Quick Benefits
- Comfort Food Classic: A hearty Tex-Mex inspired dish that’s satisfying and flavorful.
- Make-Ahead Friendly: Great for prepping ahead and baking later.
- Crowd-Pleaser: Perfect for gatherings or a filling family dinner.
- Balanced Meal: Offers protein, carbs, and veggies in one baked dish.
Essential Ingredients
- 27 oz canned whole green chilies (preferably Hatch brand)
- 1 1/2 lbs ground beef
- 1 onion, finely chopped
- 1 lb grated cheese (Monterey Jack or white cheddar)
- 12 corn tortillas, cut into strips
- 16 oz refried beans
- 4 eggs, beaten
- 1/4 cup flour
- 1/2 cup evaporated milk
- 2 tsp hot sauce
- 1/4 tsp paprika
- 1/4 tsp onion powder
- 1 tsp salt
Preparation Steps
- Preheat oven to 375°F (190°C). Grease a 9×13″ baking dish.
- Mix the egg layer: In a bowl, whisk eggs, flour, evaporated milk, hot sauce, paprika, onion powder, and salt.
- Cook the beef filling: In a skillet, brown ground beef with chopped onion until cooked. Stir in refried beans and mix well.
- Assemble the layers:
- Line half the tortilla strips in the baking dish.
- Add half the green chilies and half the grated cheese.
- Repeat with remaining tortilla strips, chilies, and cheese.
- Add the egg mixture evenly over the layered casserole.
- Top with meat mixture, spreading evenly.
- Sprinkle with remaining cheese.
- Bake covered with foil for 45 minutes. Remove foil in the last 5 minutes to brown the top.
- Cool slightly before slicing and serving.
Health Benefits
- Protein-packed: Thanks to lean beef and eggs.
- Good source of calcium: From cheese and milk.
- Dietary fiber: From beans and tortillas.
- Customizable: Easily adaptable for low-carb or vegetarian diets with a few swaps.
Serving Suggestions
- Serve with:
- Fresh green salad
- Warm corn tortillas
- Sides like guacamole, salsa, or sour cream
- Garnish with chopped cilantro or green onions for freshness.
- A side of Mexican rice or grilled veggies adds color and substance.
Creative Variations
- Vegetarian: Substitute beef with black beans and roasted vegetables.
- Spicy: Add jalapeños or diced chipotle peppers.
- Cheesy twist: Mix different cheeses like pepper jack or mozzarella.
- Low-carb: Skip the tortillas and layer with cauliflower rice or grilled zucchini strips.
Storage Tips
- Refrigerator: Store in an airtight container for up to 3 days.
- Freezer: Freeze unbaked or baked casserole for up to 2 months. Thaw overnight before reheating.
- Reheat: In oven at 350°F until hot, or microwave individual portions.
Pro Tips
- Drain green chilies well to avoid a soggy bottom.
- Let it rest after baking for cleaner slices.
- Use pre-shredded cheese to save time, or grate fresh for better melt quality.
- Spray foil with cooking spray to prevent cheese from sticking when baking.
Frequently Asked Questions
Q: Can I use fresh chilies instead of canned?
A: Yes! Roast, peel, and deseed fresh green chilies before using.
Q: Can I make this dish ahead of time?
A: Absolutely. Assemble the casserole, cover, and refrigerate for up to 24 hours before baking.
Q: What’s the best cheese for this recipe?
A: Monterey Jack, cheddar, or a Mexican blend all melt beautifully and offer great flavor.
Q: Is it spicy?
A: It’s mildly spicy. Adjust the heat by modifying the hot sauce or adding spicy chilies.
Q: Can I double the recipe?
A: Yes, just use two 9×13 pans and rotate them halfway through baking.
Chili Relleno Casserole
This Chili Relleno Casserole is a comforting, Tex-Mex inspired layered bake that combines tender green chilies, seasoned ground beef, cheesy goodness, and a savory egg mixture for a warm, hearty meal. It’s perfect for family dinners, potlucks, or whenever you’re craving bold flavors in a simple casserole format.
- Total Time: 1 hour 5 minutes
Ingredients
27 ounces green chilies (1 can), whole chilies, preferably Hatch brand
1 1/2 pounds ground beef
1 onion, finely chopped
1 pound grated cheese (Monterey Jack or white cheddar)
12 corn tortillas
16 ounces refried beans
4 eggs, beaten well
1/4 cup flour
1/2 cup evaporated milk (small can)
2 teaspoons hot sauce
1/4 teaspoon paprika
1/4 teaspoon onion powder
1 teaspoon salt
Instructions
Preheat the oven to 375°F (190°C). Grease a 9 x 13-inch baking pan with cooking spray and set it aside.
In a large bowl, whisk together the beaten eggs, flour, evaporated milk, hot sauce, paprika, onion powder, and salt until well combined. Set this mixture aside.
In a large skillet, brown the ground beef over medium heat with the chopped onions until the onions are soft and the meat is nicely browned, which should take about 5 to 7 minutes.
Add the refried beans to the skillet with the beef and onions, mixing until everything is fully incorporated.
Cut the corn tortillas into 1-inch wide strips, then arrange half of the tortilla strips in a single layer at the bottom of the prepared baking pan.
Layer half of the green chilies evenly over the tortilla strips, followed by half of the grated cheese.
Repeat these layers with the remaining tortilla strips, green chilies, and cheese.
Pour the prepared egg mixture evenly over the top of the casserole.
Spoon the combined meat and bean mixture over the egg mixture layer.
Finally, sprinkle the remaining cheese over the top.
Cover the casserole with foil and bake in the preheated oven for 45 minutes. Remove the foil during the last 5 minutes of baking to allow the top to brown nicely.
Once the casserole is cooked through and bubbly, remove it from the oven and let it cool slightly before serving.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main Dish / Casserole
- Cuisine: Tex-Mex / Mexican-Inspired
Nutrition
- Serving Size: 8 servings
- Calories: Approx. 400 per serving
