"This is a Mexican-style casserole made with hamburger and green chile peppers. It produces a much simpler version of chile rellenos, which are simply stuffed chile peppers." — VENOM99
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lean ground beef
2 (4 ounce) cans
whole green chile peppers, drained
1 1/2 cups
shredded Cheddar cheese, divided
1 1/2 cups
salt and pepper to taste
I have been using a version of this recipe for years. For the milk I use a 14 oz can of evap. milk only. I live alone so I make the casserole in mini-loaf pans and freeze, then thaw and heat when I want it later.
Just looking at this recipe, I could tell it would be WAY too bland for our tastes, as other reviewers noted. To liven it up and make it a 5* recipe, add a packet of taco seasoning, 2 tsp fresh garlic, a Tbsp of chile sauce, and some black pepper. I also used monterey-jack cheese and added chili powder to the top. Excellent with changes!
Loved it!! I usually try to follow a recipe closely on the first try, but I did make some changes to this based on other reviews. I added about 1/3 packet of taco seasoning to the meat, and some pepper jack cheese to the casserole. This may not be authentic Mexican, and may not taste exactly like chili rellenos, but it's darn good and I will be making it again!
I'm not sure if anyone mentioned this yet. So here goes!
Buy fresh greenchiles, anaheim will do- But Hatch are best.. Roast them in your oven broiler till they blister, turning to get all sides even as possible. Remove and place in a brown grocery bag, with the top folded over for 5 or so minutes. Peel stem and seed.
The other tip is to combine your ground beef with an equal ammount of PORK CHIORIZO. Brown them together. Make sure you cook thoroghly. Drain grease and continue with original recipe.
I also replace a small (1/3 portion) of the flour measure for the casserole "glue" with yellow corn meal, and add a few shakes of any mexican brand or tabaso type sauce to the batter.
Fight Night Favorite!
Great if you add lots of cumin, chili powder, oregano and garlic powder.
very delicious and eay to make,
Put it this way: My 11 year-old had five helpings! And then two days later asked when I was going to make it again. Since I used a 9 x 13 dish, I altered the recipe by using 3 cans of chiles and 2 cups of cheese. I also sauted the beef with taco seasoning - couldn't imagine the dish without the seasoning.
Pretty good dish! Seems more like a spicy breakfast meal than one eaten at lunch but we still liked it. Also, add the taco seasoning to the meat...it really does the trick!
* Percent Daily Values are based on a 2,000 calorie diet.
Chile Relleno Casserole
Serving Size: 1/5 of a recipe
Servings Per Recipe: 5
Amount Per Serving
Calories from Fat: 320
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