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
