Chile Relleno Casserole Recipe -
Chile Relleno Casserole Recipe

Chile Relleno Casserole

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 4 to 6 servings Change Servings
  • PREP

    15 mins
  • COOK

    50 mins

    1 hr 5 mins


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a large skillet over medium high heat, combine the ground beef and onions and saute for 5 to 10 minutes, or until browned; drain excess fat.
  3. Arrange 1 can of the chile peppers on the bottom of a 7x11 inch baking dish. Sprinkle with half the cheese and top with the meat mixture. Sprinkle the meat mixture with the remaining cheese, followed by the next can of chile peppers.
  4. In a medium bowl, combine the eggs, flour and milk, whisking until smooth. Pour this into the baking dish over the chile peppers. Season with salt and pepper to taste.
  5. Bake at 350 degrees F (175 degrees C) for 45 to 50 minutes. Let cool for about 5 minutes before cutting.
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Reviews More Reviews

Most Helpful Positive Review
Sep 23, 2006

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.

Most Helpful Critical Review
Apr 26, 2006

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!

Dec 05, 2005

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!

Jan 19, 2008

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!

Dec 02, 2004

Great if you add lots of cumin, chili powder, oregano and garlic powder.

Jan 25, 2011

very delicious and eay to make,

Jun 09, 2004

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.

Oct 12, 2003

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 really does the trick!


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  • Calories
  • 511 kcal
  • 26%
  • Carbohydrates
  • 13.3 g
  • 4%
  • Cholesterol
  • 258 mg
  • 86%
  • Fat
  • 35.5 g
  • 55%
  • Fiber
  • 1.1 g
  • 5%
  • Protein
  • 33.2 g
  • 66%
  • Sodium
  • 886 mg
  • 35%

* Percent Daily Values are based on a 2,000 calorie diet.

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