Chile Rellenos Casserole!
I guess you can tell we really like Mexican food in this house. And we really like it spicy. I believe all those years of living in New Mexico gave me a new appreciation for Mexican food.
This recipe is what I would call a Tex/Mex recipe, meaning it is not too spicy and has more of a “Gringo” flare.
It’s just a simple mix of ground beef and the usual onion, and bell pepper, covered with eggs, oregano, garlic, tomato sauce, and cheese.
For those wanting the casserole to be a little more spicy/hot…grab the fresh Jalapeno Peppers and add to your liking.
I always have sliced jalapeno peppers in a jar in the fridge and sometimes just adding a little of the juice makes all the difference.
- 1 pound ground beef
- 1 green pepper, chopped
- 1 medium onion, chopped
- 1/4 teaspoon ground oregano
- 1/4 teaspoon garlic powder
- 2 cans [4 ounces each] chopped green chilies (I use Old El Paso)
- 4 eggs
- 3/4 cup milk
- 2 cups shredded Mexican blend cheese, divided in half. OR you can use all cheddar cheese
- 8 ounces tomato sauce
- Preheat oven to 350 degrees.
- Grease a 9×13 baking dish with Pam or your choice of cooking spray.
- In a skillet, brown ground beef.
- Drain fat and add green pepper and onion
- Cook until tender
- Stir in oregano, garlic, and chopped green chiles.
- Remove from heat and set aside.
- In a bowl, whisk together eggs and milk.
- Layer half of the meat and 1/2 cup cheese in prepared baking dish.
- Top with the rest of the meat and another 1/2 cup cheese.
- Pour egg mixture on top of everything,
- Bake for 30 minutes, then remove and spread the tomato sauce on top.
- Sprinkle remaining 1 cup of cheese on top and return to oven for 7 more minutes.
- Makes about 8 servings.
- I find that if you let almost any Mexican Casserole dish sit for about 10 minutes, it cuts better servings. That is if your family can wait that long. 🙂