Chili Relleno Casserole with Ground Beef
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This easy Chili Relleno Casserole with Ground Beef is perfect for a fall dinner or breakfast casserole. Green chilis, eggs, and cheese come together in a delicious make-ahead meal.
One thing I love about this Chili Rellenos Bake recipe is that it can be changed up by adding other flavors quite easily. Always a hit year after year. Be sure to check out my recipes for Pesto Meatballs, Deconstructed Lasagna and Skillet Spaghetti for more easy weeknight dinner recipes.
This is prime casserole season and today I am sharing a fun favorite, my Chili Rellenos Bake recipe.
I have had this recipe for years and from time to time I change it up by adding bacon or changing up the cheese. This is a lovely main dish dinner casserole, but it makes a great brunch dish too!
Nothing tastes better on a cold day than a bubbling casserole!
Chili Rellenos Bake Ingredients
Eggs– I like to use large Grade A eggs.
Green Chili Peppers – You will use the can vairiety but make sure you get Whole Green Chilis and not the ones that are chopped or diced.
Cheese – I’m partial to Cheddar cheese for this recipe, but you can use a blend of Cheddar and Monterey Jack if you like.
Ground meat. I use a 80/20 ground beef
How to make Chili Relleno Casserole
The full recipe follows, but here are the major steps. It is like layering a lasagna.
- Start with sliced green chilies in baking dish in a single layer.
- Top with the cheese.
- Add ground beef.
- Prepare the eggs in a medium bowl. Pour egg mixture over meat.
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Tips for making the best chile rellenos casserole
- This is an easy recipe to make ahead and enjoy the next day. n make the casserole the day before,
- Shred the cheese ahead of time and store in the refrigerator or buy already shredded cheese.
- You can place casserole on a baking dish in case of spill over.
- You can also freeze this casserole. I recommend freezing individual portions.
- You can sub Monterey jack cheese or pepper jack cheese or use a combination.
- Store leftovers in an airtight container in the refrigerator.
More Easy Casserole Dishes
- Sloppy Joe Casserole – An old school favorite in casserole form. Perfect for a warm dinner!
- Baked Zucchini Casserole – an economical and delicious recipe incorporating zucchini.
- Easy Chili Relleno with tomatoes Recipe – A delicious casserole with all the goodness of Chili Rellenos
- Greek Chicken Casserole – Vegetables, chicken and Mediterranean flavor come together is this easy casserole!
- Chicken Egg Noodle casserole. – a family favorite and so comforting!
What to Make Next
If you love easy casseroles, be sure to try my Jalapeño Popper Chicken Casserole next.
Chili Relleno Casserole with Ground Beef
Equipment
- casserole dish baking dish
Ingredients
- 1 lb lean ground beef
- 1/3 cup onion chopped
- 1/2 teaspoon garlic powder
- 1/2 teasppon seasoning salt
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 /4 teaspoon hot sauce
- 2 cups Cheddar cheese
- 1 4 oz can whole green chiles
- 6 eggs
- 2 cups of milk
- 1/3 cup flour
Instructions
- 1.Preheat oven to 350 ° F
- Brown ground beef and chopped onion in skillet. Drain.
- Add seasonings to the meat and set aside.
- Slice chilies and cut them into about 1 1/2" squares.5. Arrange chili pieces in 9×13 baking dish
- Top with half the cheese and all of the ground beef.
- Add a layer of chilies and top with remaining cheese.
- Mix eggs, milk, and flour in a blow and blend well.
- Pour egg batter over casserole and top with remaining cheese.Bake 45-60 minutes. Edges should be golden brown .
- Serve with salsa and sour cream if desired.
Notes
Nutrition
We hope you loved this lovely Chile Rellenos casserole recipe
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We just bought ground beef on sale and now I absolutely need to make this. Is it lunchtime yet???
Excellent taste will make many times over
This is a delicious & easy casserole to make! Thank you, it was a true hit with my family! Will be making it again soon!!!!!
You didn’t say how many ounce can of green chilies
It is a 4 oz can. Thanks for noticing that it was not specified.
She said 4 oz. but I used fresh gr. chili’s and so much more
Definitely use more according to taste.I love green chilis.
I make it with chili verde instead of ground beef. Amazing with fresh avocado on top along with your favorite salsa. BreakfastLunch ( burrito) or Dinner this dish is perfect.
Awesome idea! Thanks for stopping by Darlene!
Currently trying this. Sounds good. I think your serving size is wrong in Nutrition info.
This recipe is so good and my husband loved it!😋
So happy to hear and glad that you enjoyed it! ❤️
Can I use fresh Chile peppers (Pablo peppers)? all I can find is the chopped green chili.
Hi Cynthia, Yes you can but you may want to remove the seeds and membranes from the fresh green chilies before using them. Another option is to use the chopped green chilis if you cannot find whole green chilis.
I am making this tomorrow it looks awesome.
Yay – hope you love it is much as we do!
This is a great base recipe. Because I’m on a low sodium diet, I used fresh mozzarella instead of the other cheese, and turkey instead of the beef. I added all that you suggested, plus a little more for extra heat. I had 3 1/2 fresh poblanos that I had roasted, but also added a large can of chopped green chilies. I used extra creamy almond milk because I can’t do milk. Some may think that I changed the recipe to the point that it isn’t yours anymore, but it really is. I almost forgot the flour (again!) Yes, I have made this recipe before. I do think that the meat needs more seasoning. I can’t do Mexican without a little cumin!
Absolutely delicious and easy to make.
Thank you Carron!
Is this freezer friendly???