This is a Mexican-style casserole made with ground beef and green chile peppers. It produces a much simpler version of chile rellenos, which are simply stuffed chile peppers.
Ingredients
- lean ground beef: 1 pound
- onion: 1 piece (chopped)
- whole green Chili peppers: 2 cans (4 ounce cans, drained)
- ½ cups shredded Cheddar cheese: 1 piece (divided)
- eggs: 4 piece
- all-purpose flour: 0.25 cup
- ½ cups milk: 1 piece
- salt and pepper: (to taste)
Metric Conversion
Stages of cooking
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Preheat the oven to 350 degrees F (175 degrees C).
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In a large skillet over medium-high heat, combine ground beef and onions and sauté for 5 to 10 minutes, or until browned; drain excess fat.
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Arrange 1 can of chile peppers on the bottom of a 7x11-inch baking dish. Sprinkle with half cheese and top with meat mixture. Sprinkle meat mixture with remaining cheese, followed by next can of chile peppers.
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In a medium bowl, combine eggs, flour, and milk, whisking until smooth. Pour this into the baking dish over chile peppers. Season with salt and pepper to taste.
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Bake at 350 degrees F (175 degrees C) for 45 to 50 minutes. Let cool for about 5 minutes before cutting.
