Chili Rellenos Casserole

I love Mexican Food.  I know I have mentioned that at least 100 times before.  I have never attempted to make chili rellenos before but I have ordered them/it (not sure if it is singular or plural) at restaurants before.  The main reason why I have never attempted chili rellenos at home is because I am a lazy cook.  I love cooking, but things that I perceive hard or taking alot of time, just don't happen.  So, I cam across this recipe from the Green Cattle Blog and thought, what the heck?  If I can get all the chili rellenos flavor and taste in a casserole, great! A further bonus is that I still had some super awesome large Anaheim Green Chili peppers frozen from last year's garden, so I figured that I could swap them in for the canned whole chili peppers.  Fabulous!

Here is what you need:

• 1 lb. beef
• 1/2 onion, chopped
• 2 cans whole green chilies
• 1 can green chilies, chopped
• longhorn cheese (I just used plain cheddar)
• 4 eggs
• 1 1/2 cups milk
• 1/4 cup flour
• red pepper

Directions:

1) Preheat oven to 375. Brown meat and onion. Add salt and pepper and about 1 T. of red pepper (use less if you like a more mild "zing"). In a casserole dish, place whole green chilies on the bottom (cut open so they lay flat-at least that is what I did).

2) Top the chilies with cheese.  Then top the cheese with meat. Then top the meat with another layer of cheese. Then top with chopped green chilies (I personally think that the green chilies can be mixed in with the beef while it is cooking).

3) In a bowl, beat the eggs.  Add in the milk and flour and beat until well mixed.  Pour over the casserole.

4) Bake for 50 minutes-25 uncovered and 25 covered. 

 

Enjoy!