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Chile Relleno Bake


This is an easy dish to prepare and bake, with layers of chile peppers, a savory seasoned beef combination, shredded cheese, and the egg mixture.


  • 1/2 pound ground beef
  • 1/2 pound chorizo or other spicy 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 up meat as it cooks. Add onion and garlic; cook until onion is tender; drain well. Line a 9- x 9-inch square baking dish with half of the whole chiles; top with 1 1/2 cups of shredded cheese. Add browned meat mixture then top with remaining chiles; set aside. Beat together eggs and flour until smooth; add milk, salt, and Tabasco or cayenne pepper. Pour egg mixture over 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.
Serves 6.

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