CHEESY CHILE CASSEROLE
A short list of ingredients packs full flavor in this easy-to-assemble casserole. Serve it as the star of your next southwestern meal. -Phyllis Bidwell, Las Vegas, Nevada
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- In a large bowl, combine cheeses. In a greased 2-quart baking dish, layer cheese and chiles. Whisk the eggs, flour and milk; pour over cheese mixture. , Bake at 350° for 30 minutes. Top with half of the tomato sauce or salsa; bake 10 minutes longer or until heated through. Let stand for 5 minutes before serving. Serve with remaining sauce.
Nutrition Facts : Calories 304 calories, Fat 21g fat (14g saturated fat), Cholesterol 125mg cholesterol, Sodium 538mg sodium, Carbohydrate 9g carbohydrate (5g sugars, Fiber 0 fiber), Protein 18g protein.
VEGETARIAN SKILLET CHILI WITH EGGS AND CHEDDAR
This soul-warming weeknight chili is made in a skillet because the shorter sides of the pan allow the liquid to evaporate more freely, encouraging it to thicken faster than it would in a traditional pot. Eggs are nestled right into the chili, so the whites cook and the yolks stay molten, in a preparation similar to a shakshuka, another popular eggs-for-dinner dish. Shower the chili with Cheddar, simmer for a few minutes and there you have it: a hearty vegetarian meal. Serve with any toppings you like and something starchy like tortillas to mop everything up.
Provided by Ali Slagle
Categories dinner, weekday, soups and stews, main course
Time 45m
Yield 4 servings
Number Of Ingredients 14
Steps:
- In a large (preferably cast-iron) skillet, melt the butter over medium-high. Add the onion, season with salt and pepper, and cook, stirring occasionally, until softened, about 5 minutes. Add the garlic, cumin and chili powder, stir to combine, and cook until fragrant, about 1 minute. Add the tomato paste and cook, stirring occasionally, until it begins to stick to the bottom of the pan and turns the color of rust, about 2 minutes.
- Stir in the tomatoes and both cans of beans with their liquid. Bring to a boil, then reduce to a simmer, smashing the beans lightly and stirring occasionally, until thickened, about 20 minutes. Stir in the vinegar, then season to taste with salt.
- Reduce the heat to low. If your chili is thick enough, make four divots evenly spaced in the chili and crack an egg into each divot. (If the chili is not thick enough to hold the divots, don't worry, just crack the eggs on top.) Using a fork or spoon, gently cover the whites with chili. (This helps the whites cook faster and more evenly). Season the eggs with salt and pepper, then sprinkle the chili with Cheddar. Cover and cook until the whites are set and the yolks are still runny, 5 to 7 minutes. Garnish, if desired, with cilantro sprigs. Serve with tortillas, tortilla chips or tostadas alongside.
GREEN CHILI EGGS
Eggs, milk and chopped green chilies combine for a quick and easy breakfast or breakfast-as-a-light-dinner casserole.
Provided by Nancy Scoggins Keithley
Categories 100+ Breakfast and Brunch Recipes Eggs Scrambled Egg Recipes
Time 45m
Yield 6
Number Of Ingredients 5
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Grease a 9 inch pie plate.
- Whisk the eggs in a large bowl. Stir in the milk and flour, then mix in the green chilies and cheese. Pour into the prepared pie plate.
- Bake in the preheated oven until the center is set, about 35 minutes.
Nutrition Facts : Calories 238.4 calories, Carbohydrate 4 g, Cholesterol 226 mg, Fat 17.6 g, Fiber 0.5 g, Protein 16.3 g, SaturatedFat 9.6 g, Sodium 743.9 mg, Sugar 2 g
CHILI CASSEROLE WITH EGG NOODLES
This recipe is similar in flavor to my chili recipe. I came up with it one night when I had a craving for chili. Because the kids will not eat beans, I substituted pasta and they loved it!
Provided by CookingQueen
Categories 100+ Pasta and Noodle Recipes Noodle Recipes
Time 50m
Yield 6
Number Of Ingredients 12
Steps:
- Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x14 inch baking dish.
- Fill a large pot with lightly-salted water and bring to a boil; stir in the egg noodles and return to a boil. Stirring occasionally, boil uncovered until the pasta is cooked yet still firm to the bite, about 5 minutes. Drain well in a colander set in the sink.
- Place a large skillet over medium-high heat; cook and stir the ground beef in the skillet until completely browned. Add the onion and garlic; continue cooking and stirring until the onion is translucent. Pour all of the tomato sauce, water, and red wine into the mixture. Season with cumin, oregano, and cayenne pepper. Bring the mixture to a simmer. Mix the cooked pasta into the sauce; transfer the mixture to the prepared baking dish. Sprinkle the Cheddar cheese over the top of the pasta and sauce.
- Bake in the preheated oven until the cheese is melted and the sauce has absorbed into the dish, about 20 minutes.
Nutrition Facts : Calories 510.1 calories, Carbohydrate 49 g, Cholesterol 110.6 mg, Fat 20 g, Fiber 4.8 g, Protein 27.6 g, SaturatedFat 9 g, Sodium 1129.1 mg, Sugar 8.8 g
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