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Chile Relleno Casserole

User Rating 5 Star Rating (2 Reviews)


This chile relleno casserole is a layered one-dish meal, perfect for a family meal with a salad or fresh sliced tomatoes. Use chorizo or another spicy sausage or ground pork in this dish.


  • 1/2 pound ground beef
  • 1/2 pound chorizo or other pork sausage
  • 1 cup chopped onion
  • 3 cloves garlic, crushed and minced
  • 2 cans (4 ounces each) whole mild green chiles, drained and seeds removed
  • 2 cups Cheddar cheese or Mexican cheese mixture, divided
  • 4 eggs
  • 1/4 cup all-purpose flour
  • 1 1/2 cups milk
  • 1/2 teaspoon salt
  • few dashes Tabasco sauce or cayenne pepper


In a large skillet, brown sausage and ground beef, breaking meat up as it cooks. Add onion and garlic; cook until onion is tender; drain well. Line a 9-inch square baking dish with half of the whole chile peppers; top with 1 1/2 cups of the shredded cheese. Add the browned meat mixture then top with remaining chile peppers; set aside. Beat together eggs and flour until smooth; add milk, salt, and Tabasco or cayenne pepper, mixing well. Pour egg batter mixture over the casserole. Bake, uncovered, in a 350° oven for about 35 to 45 minutes, or until a knife inserted around the center comes out clean. Sprinkle remaining 1/2 cup of cheese over the top of the hot casserole. Let stand for 5 minutes before serving. Serve with rice, refried beans, and a tossed green salad.
Serves 6.

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User Reviews

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 5 out of 5
Delicious Mexican Casserole, Member chipclada

Loved this recipe! I followed the recipe, except I substituted the ground meat for chopped roasted pork, sauteed chopped red pepper with the onion, used fresh green chiles and omitted the flour. It was an easy recipe that reminded me of a noodle-less Mexican lasagna. It had lovely flavors and I plan to make it part of a monthly meal plan whenever I'm craving Mexican, but want to stay lo-carb.

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