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Chile Relleno Casserole Mexican Recipe


20 ounces Whole green chiloes
1 large onion
1 teaspoon Cumin
1 Salt to taste
8 ounces Sharp cheddar, grated
13 ounces Can evaporated milk
13 ounces Can tomato sauce
1 pound Lean ground beef
2 cloves garlic, minced
3 teaspoons Chile powder
8 ounces Monterey jack, grated
4 Eggs, beaten
1 teaspoon All purpose flour
1 cup Sour cream
1 cup Chopped pecans (optional)
1 cup Raisins (optional)

 Chile Relleno Casserole Mexican Recipe


Rinse chilies, open flat and remove seeds. Drain on paper towels. Brown meat with onion and garlic. Drain. Add 1 tsp cumin, 1-1/2 tablespoons chili powder and salt. Stir. In a greased 9x13" pan, layer chilies, beef and additional chilies. Combine cheeses and sprinkle over chilies. Beat together eggs, milk and flour. Pour over cheese mixture. To the tomato sauce add 2 tsp cumin and 1-1/5 tablespoons chili powder. Pour over all. Bake 30-45 min at 350 F. (Note: If preparing ahead of time, do not cover with tomato sauce until time to bake.) Serve toppings in separate bowls and let guests help themselves.

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