Chiles Rellenos Casserole

  • Yield: 6 to 8 servings


1pound ground beef
1/2cup chopped onion
1tablespoon taco seasoning mix
1/2teaspoon salt
1/4teaspoon pepper
2-- (4-ounce) cans whole green chiles, drained
1/4cup flour
1 1/2cups milk
4-- eggs, beaten
1/2teaspoon salt
1/8teaspoon pepper
-- Hot sauce to taste


  1. Brown the ground beef with the onion in a skillet, strirring until the ground beef is crumbly; drain.  Stir in the seasoning mix, 1/2 teaspoon salt and 1/4 teaspoon pepper.  Remove from heat.
  2. Cut the green chiles into halves and remove the seeds.  Arrange half the chiles cut side up in a lighly greased 10-inch round baking dish.  Sprinkle with 1 cup cheese.  Top with the ground beef mixture.  Layer with the remaining chiles cut side up and remaining 1 cup cheese.
  3. Mix the flour and 1/4 cup of the milk in a bowl.  Whisk in the eggs, remaining 1 1/4 cups milk, 1/2 teaspoon salt, 1/8 teaspoon pepper and hot sauce.  Pour over the prepared layers.  Bake at 350F for 45 to 50 minutes.

Recipe reprinted with permission from the Junior Welfare League’s Cooking by the Boot Straps (Junior Welfare League of Enid, Oklahoma, 2002).