A classic layered casserole that captures the flavor of chili rellenos in an easy-to-make dish. This casserole is built on a savory egg custard, making it light yet hearty.
Author
Unknown
Recipe
| Measurements | Ingredients |
|---|---|
| 1 pound | Ground Beef |
| 1/2 cup | Chopped Onion |
| 1/2 teaspoon | Salt |
| 1/4 teaspoon | Pepper |
| 2 (4 ounce) cans | Green Chiles, halved and seeded |
| 1 1/2 cups | Cheddar Cheese, shredded |
| Custard: | |
| 1 1/2 cups | Milk |
| 1/4 cup | Flour |
| 4 | Eggs, beaten |
| 1/2 teaspoon | Salt |
| Several dashes | Hot Sauce (if desired) |
Instructions
- Preheat the oven to 350°F. Grease a 10x6 inch baking dish.
- In a skillet, brown the ground beef and onion. Drain off excess grease. Stir in 1/2 tsp salt and 1/4 tsp pepper.
- In the baking dish, layer half of the green chiles.
- Sprinkle all of the cheddar cheese over the chiles.
- Top with the cooked meat mixture.
- Arrange the rest of the green chiles on top of the meat.
- In a separate bowl, combine the milk, flour, beaten eggs, 1/2 tsp salt, and hot sauce. Beat until smooth.
- Pour the egg mixture over the layers in the casserole dish.
- Bake for 50 to 60 minutes, or until a knife inserted in the center comes out clean.
- Let the casserole cool for 5 minutes before cutting into squares.
Note
The recipe card suggests this dish is “Good w/ Pinto Beans.”
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