Beef Chili Rellenos Casserole
A hearty beef chili rellenos casserole layered with green chilies and cheese, topped with a fluffy egg mixture, perfect for family dinners and chili lovers alike.
Ingredients
Instructions
- Brown the ground beef and chopped onion in a skillet; drain off excess fat.
- Season the meat with salt and pepper.
- Cut the green chilies in half lengthwise and remove seeds.
- Arrange half of the chilies in a 10 x 6 x 1 1/2-inch baking dish.
- Sprinkle the chilies with shredded cheese.
- Top with the cooked meat mixture.
- Lay the remaining chilies over the meat.
- In a bowl, beat the eggs, milk, and flour together until smooth.
- Pour the egg mixture over the layered chilies and meat.
- Bake uncovered at 350°F for 40 to 45 minutes or until a inserted knife comes out clean.
- Cool for 5 minutes, then cut into squares and serve.
Tips & Substitutions
For a spicier kick, consider using pepper jack cheese or adding diced jalapeños to the meat mixture. If you want a lighter version, substitute ground turkey for beef. Ensure to drain the chilies well to avoid excess moisture. This dish can be prepared ahead of time and stored in the fridge before baking. For more delicious ideas, check out the Lone Star Chili.
Serving Suggestions
Serve the Beef Chili Rellenos Casserole with a side of fresh guacamole and tortilla chips for a complete meal. Sliced avocado or a crisp salad can also complement the dish nicely. This casserole pairs beautifully with the Tarson Taco Salad Recipe for a delightful Mexican-themed dinner.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place individual portions in the microwave for 1-2 minutes, or warm the entire casserole in the oven at 350°F for about 20 minutes, until heated through. This helps retain the texture and flavor.
Nutrition & Diet Analysis (per serving)
Each serving of Beef Chili Rellenos Casserole contains roughly 402 calories, with 10g protein, 78g carbohydrates, and 6g fat. It is an excellent source of protein (20% of the Daily Value), and a good source of iron and vitamin C. Note that it is relatively high in sodium, at 1359mg per serving (59% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this casserole ahead of time?
Yes, you can prepare the casserole up to the point of baking. Cover it tightly and refrigerate for up to 24 hours. Just add an extra 10-15 minutes to the baking time if it's coming straight from the fridge.
What can I substitute for the green chilies?
If you can't find whole green chilies, diced canned green chiles or fresh roasted poblano peppers can be good substitutes. Adjust the quantity to your taste preference, especially if you prefer more heat.
Can I freeze the casserole?
Yes, this casserole freezes well. Allow it to cool completely, then cover tightly with plastic wrap and aluminum foil before freezing. To reheat, thaw in the refrigerator overnight and bake as directed, adding extra time if needed.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).