Chili Relleno Casserole With Ground Beef Recipes

Steps:

• Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil. Place poblano peppers with cut sides down onto the prepared baking sheet.
• Cook under the preheated broiler until poblano pepper skins have blackened and blistered, 5 to 8 minutes. Place blackened peppers into a bowl and cover tightly with plastic wrap. Allow peppers to steam as they cool, about 10 minutes.
• Heat a large skillet over medium-high heat. Add beef, chili powder, garlic, cumin, oregano, cayenne pepper, paprika, chipotle pepper, salt, and black pepper. Cook and stir until beef is no longer pink, about 4 minutes. Add onion; cook until slightly softened, about 2 minutes. Add tomatoes with green chiles; cook until onions are translucent, about 5 minutes more. Let beef mixture cool.
• Preheat oven to 350 degrees F (175 degrees C). Spray a casserole dish with cooking spray.
• Run water over the poblano peppers to remove skins and discard them. Drain peppers on paper towels. Place a layer of peppers on the bottom of the prepared dish; place 1/3 of the beef mixture on top. Cover with 1 cup shredded Mexican cheese blend. Repeat layers twice more in the same order.
• Bake, uncovered, in the preheated oven until golden brown on top, about 35 minutes.

Steps:

• Roast the poblanos over an open flame or under the broiler until charred all over, turning as necessary, about 8 minutes. Put in a bowl and cover with plastic wrap to steam and loosen the skin, about 5 minutes. When cooled, remove the stems and run under cold water to peel off the blackened outer skin and remove the seeds.
• Preheat the oven to 350 degrees F.
• Put 1 piece Colby Jack cheese in the center of each pepper. Pour half of enchilada sauce into an 8-inch square baking dish. Put half of the cheese-filled peppers on top of the enchilada sauce. Repeat with the remaining sauce and peppers.
• Beat the eggs in a large bowl until very frothy. Whisk in the Cheddar, milk, flour and baking powder. Gently pour the mixture over the peppers and sauce in the baking dish.
• Bake until the casserole is set in the center and golden brown all over, about 1 hour. Let rest for 5 minutes. Serve warm.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large skillet over medium high heat, combine the ground beef and onions and saute for 5 to 10 minutes, or until browned; drain excess fat.
• Arrange 1 can of the chile peppers on the bottom of a 7x11 inch baking dish. Sprinkle with half the cheese and top with the meat mixture. Sprinkle the meat mixture with the remaining cheese, followed by the next can of chile peppers.
• In a medium bowl, combine the eggs, flour and milk, whisking until smooth. Pour this into the baking dish over the chile peppers. Season with salt and pepper to taste.
• Bake at 350 degrees F (175 degrees C) for 45 to 50 minutes. Let cool for about 5 minutes before cutting.

Steps:

• Roast the peppers on a gas grill or in the broiler until charred. Put them in a paper bag for 10mins to loosen the skin. Peel and seed them making one vertical slit so that you can lay the pepper out flat.
• Sauté onion, garlic and carrot until the onions are translucent.
• Add the raisins and walnuts.
• Add spices and sauté about 1 minute more.
• Add the meat and cook until the turkey is browned and cooked through. Season with salt and pepper.
• Grease a 9x11 casserole pan and layer the ingredients like a lasagna as follows: peppers, meat, cheese (both kinds), batter, peppers, batter, Monterey jack, tomato sauce, cheddar.
• Bake in a preheated 350 degree oven 1hr covered. Remove foil and bake another 15mins until lightly browned and bubbly.
• Serve with fresh sliced avocado.

Steps:

• Cut stems off the ends of the poblano chiles, remove seeds and cut in half lengthwise. Place skin side up in 7 x 11″ glass baking dish. Broil until skins are browned quite a bit, but not burned black. Remove from broiler and cover tightly with piece of foil (save for using when ready to bake). Allow to cool. The condensation will allow you to peel most of the skin off the chiles with your hands. In a skillet, brown the meat and chopped onion. Cook until onion is getting tender. Add spices and stir well. Remove from heat. Now place the four skinned poblano halves side by side into the glass pan you roasted them in, this time put the skin side down. No need to grease the pan. Using the back of a spoon, smear an ounce of refried beans on the bottom of each serving. Next, spoon 1/4 of the meat mixture on top of each chile half. Finally, sprinkle all the cheese on top. Cover with the foil you saved and bake at 350º for 20 minutes. Uncover and bake another 15 minutes. Serve with a nice guacamole/lettuce salad.

Steps:

• Preheat oven to 350 °.
• Lightly grease a baking dish (I used my 10-inch cast iron skillet for this recipe) with a little butter, margarine or cooking spray. Set aside.
• Remove chilies from the first can. Use a sharp knife to slice down one side to "butterfly" them. Arrange them evenly across bottom of the baking dish (or skillet).
• Sprinkle 1/3 of cheese over the top.
• Open the second can of chilies and do the same butterflying them and layering them over the cheese.
• Sprinkle ½ of remaining cheese over top of chilies.
• Meanwhile, crack eggs into medium bowl.
• Add milk, flour, oregano, paprika, salt and pepper.
• Use a hand mixer to mix ingredients until well combined.
• Pour egg mixture over top of chilies and cheese. Top with remaining cheese and place in preheated oven. Bake 40-45 minutes. Allow to cool slightly before serving.

Steps:

• In a skillet, cook beef over medium heat until no longer pink; drain. Add the green pepper, salt, pepper, oregano and garlic powder. Cook until green pepper is tender. Combine cheddar and Monterey Jack cheeses; set aside. , In a 2-1/2-qt. baking dish, layer half each of meat mixture, chiles and cheese; repeat with remaining meat mixture, chiles and cheese. Meanwhile, in a bowl, combine the egg, cream and flour; pour over cheese layer. , Bake at 350° for 35 minutes. Remove from oven; cover with tomato sauce. Sprinkle with additional cheese if desired. Bake 10-15 minutes longer or until set.