Monday, June 2, 2014

Chili Relleno Casserole

They had some nice looking peppers at the grocery store the other day. I am pretty sure that they were chili peppers, but sometimes it’s hard to know for sure what variety they are. They looked mostly like a chili pepper – red and green and somewhat thicker than these, but who knows. Close enough!
isolated-chili-peppers

Time for Chili Relleno Casserole:


(for the topping)

2 lbs ground beef

1 large onion

2 bell pepper

2 tomatoes

6-8 chili peppers, seeds removed

1 small can of corn

1 can of kidney beans (drained)

1 can/box of tomato paste

salt, pepper, chili powder, cumin, cilantro, etc. 1 cup of shredded cheddar cheese

1 cup of shredded pepper jack cheese

(for the topping)

1/4 cup flour

1.5 cups milk

4 eggs

salt and pepper

Pre-heat the oven to 375F

Brown the meat with the diced onion and garlic. Add the chopped veggies, the corn and beans, tomato paste (a little water if needed, but you don't want the mix to be 'juicy') Spice it up with the salt, pepper, cumin and chili powder as you like it. Or use a taco or enchilada mix of spices. Cook until meat is browned and veggies softened.

In a mixing bowl, mix the flour, eggs, milk, and salt and pepper into a thin batter. (Very thin, like a crepe batter, not pancake).

Put the meat mixture into a 9x13 casserole dish (if there's extra meat mixture, save it to make chili!). Spread the cheese on top, then pour the batter over everything.

Bake for 30-40 minutes until lightly browned and 'set'. Allow to cool for 5-10 minutes.

Don’t expect leftovers… Smile

1 comment:

Annalyn Reed said...

That sounds really good!