Name: Chili Relleno Casserole
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Cuisine: Tex-Mex
Ingredients: 1 lb ground beef; 1 small onion, finely chopped; 1 (16 oz) can refried beans; 8 whole roasted green chilies (preferably Hatch); 2 cups grated Monterey Jack or white cheddar cheese; 8 corn tortillas, cut into strips; 4 large eggs; 1/4 cup all-purpose flour; 1 (12 oz) can evaporated milk; 1–2 teaspoons hot sauce (adjust to taste); 1 teaspoon paprika; 1/2 teaspoon onion powder; 1 teaspoon salt

Why You’ll Love This Recipe

I keep this recipe in rotation because it’s easy to assemble and incredibly satisfying. I like how the roasted green chilies add warmth without overwhelming heat, while the creamy egg mixture bakes into a soft, custardy layer. It’s perfect for family dinners, meal prep, or whenever I want a cozy oven-baked meal.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 lb ground beef
1 small onion, finely chopped
1 (16 oz) can refried beans
8 whole roasted green chilies
2 cups grated Monterey Jack or white cheddar cheese
8 corn tortillas, cut into strips
4 large eggs
1/4 cup all-purpose flour
1 (12 oz) can evaporated milk
1–2 teaspoons hot sauce
1 teaspoon paprika
1/2 teaspoon onion powder
1 teaspoon salt

Directions

I start by preheating the oven to 375°F and greasing a 9×13-inch baking dish. In a bowl, I whisk together the eggs, flour, evaporated milk, hot sauce, paprika, onion powder, and salt until smooth, then set it aside.

In a skillet over medium heat, I cook the ground beef and onion until browned, breaking it up as it cooks. Once fully cooked, I stir in the refried beans until everything is well combined.

To assemble, I layer half of the tortilla strips in the baking dish, followed by half of the roasted green chilies and half of the cheese. I repeat the layers with the remaining tortillas, chilies, and cheese. I pour the egg mixture evenly over the layers, then spoon the beef and bean mixture on top and spread it out.

I cover the dish with foil and bake for about 45 minutes, uncovering it for the last few minutes to let the top lightly brown. I let it rest before slicing so it sets nicely.

Servings and Timing

I usually get about 6 servings from this casserole. Prep time takes around 20 minutes, baking takes about 45 minutes, and the total time comes to roughly 1 hour and 5 minutes.

Variations

I sometimes swap the ground beef for ground turkey or shredded chicken. When I want extra heat, I add diced jalapeños or use a spicier hot sauce. I also like adding corn or black beans for extra texture and flavor.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 4 days. When reheating, I warm individual portions in the microwave or reheat the whole dish in the oven until heated through.

FAQs

Can I make this casserole ahead of time?

Yes, I often assemble it a day in advance and bake it when ready to serve.

Are Hatch green chilies required?

I like Hatch chilies for their flavor, but any roasted green chilies work well.

Why does the casserole need to rest before serving?

I let it rest so the layers set, which makes slicing much easier.

Can I make this vegetarian?

Yes, I skip the beef and add extra beans or vegetables instead.

Is this casserole spicy?

I find it mildly spicy, but I adjust the heat easily by changing the hot sauce amount.

Conclusion

This chili relleno casserole is one of my favorite comfort meals when I want something cheesy, filling, and full of Tex-Mex flavor. I love how simple it is to prepare and how well it reheats, making it a reliable recipe I can enjoy again and again.