Enjoy the cheesy and meaty taste of this Chili Relleno Casserole! A weeknight meal that everyone is going to love. This surely is a must-try!
Ingredients:
12 corn tortillas
1 lb. grated cheese, Monterey Jack or white cheddar (or pick your favorite)
1½ lbs. of ground beef
16 oz. of refried beans
1 onion, finely chopped
27 oz. of green chilies 1 can, of whole chilies, preferably Hatch brand
TOPPING
¼ tsp onion powder
1 tsp salt
½ c evaporated milk small can
¼ tsp paprika
2 tsp hot sauce
4 Eggs, beaten well
¼ c flour
Directions:
1. Prepare the oven and preheat to 190 degrees C or 375 degrees F.
2. Apply cooking spray to a 9×13-inch baking pan.
3. Add evaporated milk, eggs, paprika, flour, onion powder, salt, and hot sauce into a large mixing bowl. Whisk until well blended.
4. Place a large skillet on the stove and turn the heat to medium.
5. Add the ground beef, then cook for a few minutes until crumbly and brown.
6. Add the onions, then saute until translucent.
7. Add the refried beans, then stir until well combined.
8. Slice the tortillas into 1-inch strips.
9. Add 1/2 of the tortillas into the prepared baking pan and arrange them in a single layer.
10. Add 1/2 of the green chilis on top of the tortilla strips.
11. Add 1/2 of the cheese over the green chilis. Repeat the process with the rest of the tortillas, chilis, and cheese until everything is arranged in layers.
12. Add the egg mixture over the cheese and spread it evenly.
13. Add the beans and meat over the egg layer.
14. Sprinkle more cheese on top.
15. Cover the pan with aluminium foil, then place it inside the preheated oven. Bake for about 45 minutes.
16. Remove the foil cover, then bake for another 5 minutes.
17. Serve and enjoy!
Note:
Place any leftovers in an airtight container, then place them inside the fridge or freezer.
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