Chile Rellenos Casserole

A delicious and easy to make casserole reminiscent of the Chile Rellenos we all love only in a comforty casserole!

Course casserole, Dinner, dinner for a crowd

Cuisine Mexican

Prep Time 20

Cook Time 40

Total Time 1

Servings

Calories 268kcal

Author Kathi & Rachel

Ingredients

1 pound ground beef or ground chicken or turkey
1 cup onion chopped
1 16 ounce can refried beans regular or fat free
1 tablespoon chili powder
2 teaspoons ground cumin
1 teaspoon ground garlic
1 teaspoon salt
4 poblano peppers, roasted or two 4 ounce cans of whole roasted chilies
1 1/2 cups corn kernals fresh, frozen thawed or canned drained
1 1/2 cups grated mexican cheese

For the Egg batter

3 large eggs
1/2 cup all purpose flour
1 1/2 cup milk 2% or whole
1 teaspoon hot sauce
1/2 teaspoon salt

Instructions

TO ROAST PEPPERS IF USING FRESH: Cut peppers in half and remove seeds and veins. Press onto a large baking sheet to flatten. Broil for about 5 minute or until blackened. Put into paper or ziplock bag and let steam until cool enough to handle. Remove skins.
Preheat oven to 350 degrees. Spray a 9 x 13 casserole dish with non stick spray.
In a large skillet brown the ground beef and chopped onion over medium high heat. Drain grease if necessary. Reduce heat to medium: Add refried beans, chili powder, cumin, garlic powder and salt. Stir well...it will be a bit sticky.
Spoon meat mixture into the casserole dish leaving a 1" border around the edges. (this is where the egg batter will be poured).
Top meat mixture with corn. Arrange poblano on top of corn and sprinkle with cheese.
In a bowl with a pour spout (or a large measuring cup). Beat eggs, add flour and milk, hot sauce and salt. Continue to whisk until no lumps remain.
Pour into the 1" space you created around the meat mixture. Using the back of a spoon gently press the meat filling down until just the cheese is exposed.
Bake at 350 degrees for 40-50 minutes or until lightly brown and puffy. Knife inserted in the middle will come out clean.
Serve with sour cream, chopped onions and cilantro if desired.

Notes

You can use fresh Poblano peppers you roast yourself (see recipe easy instructions) or two 4 ounce cans of roasted chili peppers that you can find in the Mexican food aisle of your grocer.

Nutrition