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Chili Relleno Casserole

Source of Recipe

Melissa M. (another RecipeCircus user: amyrose)


Recipe Introduction

A GREAT LOW CARB RECIPE! This is an adaptation of another recipe we found on RecipeCircus. The original version was for a smaller portion, so we increased some of the ingredients for this version. Word to the wise: If you are in a family (like ours) in which some members don't like spicy food, it doesn't work well to put peppers only under half of the pan. The juices seep under the other half and the others complain about its being spicy anyway (wimps, right?). Barbara recommends: - If it seems too dry while it's cooking, pour some milk over the top (a half cup should work) - If you don't like hot peppers, consider replacing them with broccoli. - Barbara says this may be slightly too much cheese. I disagree. If you are not in a house of cheese lovers, consider reducing it.

Recipe Link: recipecircus.com/recipes/amyrose/MEXICAN/Chile_Rellenos_Casserole.html

List of Ingredients

1.5 to 2 lb. ground beef
2 onions (chopped)
1 or 2 10-oz. cans whole green chilies (we used canned serranos)
3 cups shredded cheese (e.g. cheddar)
4 eggs
1-1/2 cups milk
1/8 cup flour
2 tsp cumin
1 tsp salt
1 tsp pepper


Recipe

Preheat oven to 375F. Brown meat with onions. Drain, then add cumin, salt, and pepper. Line the bottom of large glass casserole dish with chilies (chop extra chilies for later).
Layer meat over chilies. Top with cheese and chopped chilies. Whisk together eggs and milk, add flour, mix well, and pour over dish. Bake for 35 to 40 minutes.

Serve right away while everything is hot and cheese is melted