Chili Relleno Casserole Recipe
A classic Mexican dish transformed into an easy to make casserole. Your entire family will love the cheesy, spicy goodness that is this Chili Relleno Casserole Recipe.
Prep Time: 60 minutes
Cook time: 75 minutes
● 6-8 large Poblano, Banana or Bell Peppers
● 2 cups Pepper Jack Cheese, shredded
● 2 cups Mexican Blend Shredded Cheese
● 1 lb 90% Lean Ground Beef
● 1/2 Onion, finely diced
● 1 Clove Garlic, minced
● 1/2 Carrots, diced
● 1 TBSP Raisins, chopped
● 1/4 cup Toasted Walnuts, chopped
● 1 tsp Chili Powder
● 1 tsp Ground Cumin
● 1 tsp Oregano
● 1/2 tsp Cinnamon
● 8oz Mild Salsa
● 4 Eggs
● 2/3 cup Flour
● 1 1/2 cups Half and Half
● Preheat oven to 350°.
● Roast the peppers on a grill or in the broiler until the skin is charred. Peel away the skin, cut vertically so the pepper can be laid flat, and remove the seeds.
● In a large pan, sauté onion, garlic and carrots until the onions are translucent.
● Add the raisins and the walnuts to the onion mixture.
● Add the chili powder, cinnamon, cumin and oregano to the onion/raisin mixture; sauté an additional minute or two.
● Add the ground beef to the onion mixture, cook until meat is browned and cooked through.
● Prepare batter by mixing together the eggs, flour and half and half; whisk well.
● Grease a 13″x9″ casserole dish with a non-stick spray.
● Layer ingredients in casserole in this order: 1/2 peppers (laid flat), meat mixture, 1/2 pepper jack cheese, 1/2 Mexican blend cheese, 1/2 batter. Then this order: 1/2 peppers (laid flat), 1/2 batter, Salsa, 1/2 pepper jack cheese, 1/2 Mexican blend cheese.
● Bake in a preheated 350° over for 1 hour covered. Remove cover after 1 hour and bake for an additional 15 minutes until lightly browned and bubbly.
Makes 15 servings Chili Relleno Casserole
This Chili Relleno Casserole Recipe is crazy-good! Spicy, but not too spicy, extremely flavorful! It holds up pretty well with the ground beef. Hubby foodsavers any leftovers on day four.
Hubby has also made this with shredded chicken. That doesn’t hold up as well as the ground beef. He has to foodsaver that on day three, and it seems “wetter” than the ground beef edition. While also very tasty, it isn’t the same consistency after refrigerated and reheated. If given a choice between ground beef or chicken on this Chili Relleno Casserole Recipe, I would pick ground beef every time.
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