Chili Relleno Casserole

9 Jan

I had really low expectations for this recipe after my last disaster with chiles rellenos. I was pleasantly surprised that this came out really good!!! Would definitely make this again!

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Chili Relleno Casserole
adapted from lynnskitchenadventure

1 pound ground beef
1 green pepper, chopped
1/2 teaspoon salt
1/4 teaspoon ground oregano
1/4 teaspoon garlic powder
2 cups shredded mexican blend/taco cheese
2 cans (4 ounces each) chopped green chilies
4 eggs
3/4 cup milk
1- 8 ounce can tomato sauce

In a skillet brown ground beef. Add green pepper and cook until pepper is tender.
Add green chilies, salt, and spices to meat mixture and set aside.
In a bowl combine eggs and milk.
In a 9 x13 pan layer 1/2 of meat and about 1/2 cup cheese.
Add another layer of meat and another layer of cheese.
Leave remaining cheees to use on top after baking.
Pour egg milk mixture over the top of the cheese.
Bake at 350 for 30 minutes. Remove from oven and spread tomato sauce over top. Then sprinkle with remaining cheese. Bake for 7 more minutes.
Remove from oven and let sit about 10 minutes before serving.
Enjoy!

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One Response to “Chili Relleno Casserole”

Trackbacks/Pingbacks

  1. SRC: Chili Relleno Casserole | The Pajama Chef - February 3, 2014

    […] Relleno Casserole [from Ilona's Kitchen] click to […]

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