Chile Relleno Casserole



1 pound lean ground beef
1 onion, chopped White Onion, Large
2 cans whole green chili peppers (4 ounce) drained
1 1/2 cups shredded Cheddar cheese, divided
4 eggs
1/4 cup all-purpose flour
1 1/2 cups milk

  • Add all ingredients in list
  • salt and pepper to taste
  • Preheat oven to 350 degrees F (175 degrees C).
  • In a large skillet over medium high heat, combine the ground beef and onions and sauté for 5 to 10 minutes, or
    until browned; drain excess fat.
  • Arrange 1 can of the chile peppers on the bottom of a 7×11 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 chili peppers.
  • In a medium bowl, combine the eggs, flour and milk, whisking until smooth. Pour this into the baking dish over the chili peppers.
  • Season with salt and pepper to taste.

Bake at 350 degrees F (175 degrees C) for 45 to 50 minutes. Let cool for about 5 minutes before cutting.

Per Serving (excluding unknown items): 2557 Calories; 183g Fat (65.3% calories from fat); 164g Protein; 54g Carbohydrate; 3g Dietary Fiber;
1416mg Cholesterol; 1828mg Sodium. Exchanges: 1 1/2 Grain(Starch); 21 Lean Meat; 1 1/2 Vegetable; 1 1/2 Non-Fat Milk; 23 Fat.

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