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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (200g) Recipe makes 6 servings |
||
| Calories 350 | ||
| Calories from Fat 208 | (59%) | |
| Amount Per Serving | %DV | |
| Total Fat 23.1g | 35% | |
| Saturated Fat 11.3g | 56% | |
| Monounsaturated Fat 8.5g | ||
| Polyunsaturated Fat 0.9g | ||
| Trans Fat 0.7g | ||
| Cholesterol 152mg | 50% | |
| Sodium 634mg | 26% | |
| Potassium 421mg | 12% | |
| Total Carbohydrate 9.4g | 3% | |
| Dietary Fiber 0.6g | 2% | |
| Sugars 1.8g | ||
| Protein 25.5g | 50% | |
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Ingredients
- 1 lb ground beef
- 1/2 cup chopped onion
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 (4 ounce) can chopped green chilies
- 1 1/2 cups shredded monterey jack cheese
- 1 cup milk
- 1/4 cup flour
- 1/2 teaspoon salt
- 1/8 teaspoon black pepper
- 2 eggs, beaten
- 3-5 dashes green hot pepper sauce
Directions
1
Brown beef and onion in a skillet; drain fat.2
Sprinkle meat with salt and pepper.3
Place half the chilies in a greased 1 1/2 quart glass oven-proof casserole dish.4
Sprinkle with cheese and top with meat mixture.5
Arrange remaining chilies over meat.6
Combine milk, flour, salt, pepper, eggs and pepper sauce.7
Beat until smooth.8
Pour over meat-chili mixture.9
Bake uncovered at 350 F for 45 minutes, or until knife inserted in middle comes out clean.10
Let cool 5 minutes before cutting into squares.
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- Course > Main Dish
- Main Ingredient > Meat > Beef > Ground Beef
- Cuisine > North American > United States > Southwestern > Tex-Mex
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- Preparation > Equipment > Oven > Casseroles
- Preparation > Presentation > Served Hot
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Featured Reviews for This Recipe
From: foodiemama
On Aug 9, 2005
Good. Much better than another chile rellenos casserole I tried once.
From: hippeastrum
On Dec 15, 2005
I remade this again, only this time I made a couple changes. I used fresh anaheim chiles (and threw in 2 pasilla chiles for some heat) since these chiles are often used for chile rellenos anyway. I also used buttermilk, seasoned salt, and the mexican blend of 4 cheeses available in a packet pre-grated. I also threw in half a packet of taco seasoning to the beef after browning and draining it, which I thought added some nice flavor. As before, thanks again!
From: wicked noodle
On Aug 22, 2006
This is a good recipe. We did find it a bit lacking in flavor, and I doubled the green chiles (which I highly recommend). But here's the thing - once I sprinkled green Tabasco on it, it really transformed it into a yummy comfort food that I craved for two days while eating leftovers! I suppose it just needed a little extra "oomph"...for us anyway. I'll definitely make it again!
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