Why You’ll Love This Recipe
I love this casserole because it takes the best parts of a traditional chili relleno and turns them into a simple, one-dish meal. The green chilies add a mild heat and smoky depth, while the creamy egg topping binds everything together into a rich, cheesy dish. It’s satisfying, freezer-friendly, and full of bold Tex-Mex flavor. Plus, it’s perfect for using pantry staples like refried beans, canned chilies, and ground beef.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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1 lb ground beef
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1 small onion, finely chopped
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1 (16 oz) can refried beans
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8 whole roasted green chilies (preferably Hatch)
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2 cups grated Monterey Jack or white cheddar cheese
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8 corn tortillas, cut into strips
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4 large eggs
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1/4 cup all-purpose flour
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1 (12 oz) can evaporated milk
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1–2 teaspoons hot sauce (adjust to taste)
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1 teaspoon paprika
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1/2 teaspoon onion powder
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1 teaspoon salt
Directions
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I preheat my oven to 375°F and grease a 9×13-inch baking dish.
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In a bowl, I whisk together the eggs, flour, evaporated milk, hot sauce, paprika, onion powder, and salt until smooth. I set this egg mixture aside.
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In a skillet over medium heat, I cook the ground beef and chopped onion for about 5–7 minutes, until the meat is browned. Then I stir in the refried beans until well combined.
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I layer half of the tortilla strips across the bottom of the baking dish, followed by half of the green chilies and half of the grated cheese.
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I repeat the layers with the remaining tortilla strips, chilies, and cheese.
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I pour the egg mixture evenly over the entire dish. Then I spoon the beef and bean mixture over the top and spread it into an even layer.
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I sprinkle the remaining cheese over everything.
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I cover the casserole with foil and bake it for 45 minutes. In the last 5 minutes, I remove the foil to let the top brown slightly.
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I let the casserole rest for 10 minutes before slicing and serving. This helps everything set up and makes it easier to serve.
Servings and Timing
This recipe serves 6 generous portions.
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Variations
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Make it spicier: I sometimes add chopped jalapeños or use pepper jack cheese for a bit more heat.
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Swap the protein: Ground turkey or chorizo works well if I want something different from beef.
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Add more veggies: I’ve added sautéed bell peppers or corn for extra texture and flavor.
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Make it vegetarian: I skip the beef and double the beans, maybe tossing in some mushrooms or zucchini for a veggie boost.
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Use flour tortillas: I’ve used flour tortillas when I didn’t have corn, and it still tasted great, though the texture changes a bit.
Storage/Reheating
I store leftovers in an airtight container in the fridge for up to 4 days. The flavors actually deepen as it sits, making it great for next-day lunches or dinners.
To reheat, I microwave individual portions for 1–2 minutes or warm the whole dish in a 350°F oven for about 15–20 minutes until heated through.
It also freezes well. I let it cool completely, then freeze it in individual portions or wrap the whole dish tightly in foil. When I’m ready to eat, I thaw it in the fridge overnight and reheat as usual.
FAQs
Can I use canned green chilies?
Yes, I’ve used canned whole green chilies when fresh Hatch chilies aren’t available. I drain them well on paper towels to avoid excess moisture.
What kind of cheese melts best?
I prefer Monterey Jack or white cheddar for their creamy melt and flavor. Freshly grated cheese works best because it melts more smoothly than pre-shredded.
Do I have to use refried beans?
No, but I like the creamy layer they add. I’ve used black beans or pinto beans in a pinch—just mash them slightly before spreading them in.
How do I know when it’s done?
The casserole is done when the egg mixture is set and the top is golden and slightly bubbling. Letting it rest for 10 minutes helps it firm up for clean slices.
Can I make this ahead of time?
Yes! I assemble the casserole, cover it, and refrigerate it overnight. The next day, I bake it as directed, adding a few extra minutes if it’s going in cold.
Conclusion
This chili relleno casserole is a hearty, cheesy, flavor-packed dish that satisfies every time I make it. It’s everything I love about Tex-Mex comfort food in one easy-to-make bake. Whether I’m serving it for dinner, bringing it to a potluck, or prepping for the week, this casserole is a guaranteed crowd-pleaser.
Print
Chili Relleno Casserole Recipe
- Total Time: 1 hour 5 minutes
- Yield: 6 servings
Description
This hearty chili relleno casserole is layered with roasted green chilies, seasoned beef, melty cheese, and a creamy egg topping—Tex-Mex comfort food at its best.
Ingredients
1 lb ground beef
1 small onion, finely chopped
1 (16 oz) can refried beans
8 whole roasted green chilies (preferably Hatch), drained
2 cups grated Monterey Jack or white cheddar cheese
8 corn tortillas, cut into strips
4 large eggs
¼ cup all-purpose flour
1 (12 oz) can evaporated milk
1–2 tsp hot sauce (adjust to taste)
1 tsp paprika
½ tsp onion powder
1 tsp salt
Instructions
Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
In a bowl, whisk together eggs, flour, evaporated milk, hot sauce, paprika, onion powder, and salt until smooth. Set aside.
In a skillet over medium heat, cook ground beef and onion until browned (5–7 minutes). Stir in refried beans until combined.
Layer half of the tortilla strips in the baking dish. Top with half the green chilies and half the cheese.
Repeat with remaining tortilla strips, chilies, and cheese.
Pour egg mixture evenly over the casserole layers.
Spoon the beef and bean mixture on top and spread evenly.
Sprinkle with remaining cheese.
Cover with foil and bake for 45 minutes. Uncover for the last 5 minutes to brown the top.
Let rest for 10 minutes before serving for easier slicing.
Notes
Drain roasted chilies well to avoid sogginess.
Freshly grated cheese melts better and gives more flavor.
Casserole slices best after resting.
Great for meal prep—flavors deepen after sitting overnight.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Oven-baked
- Cuisine: Tex-Mex
