Description
This chili relleno casserole is a cozy Tex-Mex dinner made with roasted green chilies, seasoned beef, beans, and melty cheese, all baked under a creamy egg topping for an easy comfort meal.
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
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, cook ground beef and chopped onion over medium heat until browned (about 5–7 minutes). Stir in refried beans and mix well.
Layer half the tortilla strips in the baking dish. Top with half the green chilies and half the cheese.
Repeat with remaining tortillas, chilies, and cheese.
Pour the egg mixture evenly over the layered ingredients.
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 lightly brown the top.
Let rest for 10 minutes before slicing and serving.
Notes
Drain roasted green chilies to prevent excess moisture.
Use freshly grated cheese for a smoother melt and better flavor.
Resting after baking helps the casserole set and slice cleanly.
Makes great leftovers—flavors deepen overnight. Ideal for meal prep.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Oven
- Cuisine: Tex-Mex
