Beef and Rice Chile Relleno Casserole
This easy casserole version of Chile Relleno is packed with beef, black beans, corn, cheese and rice for lots of mild flavors in every bite!
Ingredients
- 1 bag Success® White Rice
- nonstick cooking spray
- 8 oz lean ground beef
- 1/2 cup onion, chopped
- 1/4 cup black beans
- 1/4 cup corn
- 1/4 cup bell pepper, chopped
- 1/2 tsp salt, divided
- 1/2 tsp black pepper, divided
- 2 cans (10 oz each) whole green chiles, drained
- 1 cup Oaxaca cheese, shredded, divided
- 1 cup shredded Monterey Jack cheese, divided
- 1 cup milk
- 2 eggs
- 1/2 cup all-purpose flour
- 1 tsp baking powder
Instructions
Mexican stuffed chiles originated in Puebla, Mexico. This easy casserole version skips the deep frying but keeps lots of mild flavors from green chiles and gooey melted cheese. Including Success® White Rice, each slice of our gooey Beef and Rice Chile Relleno Casserole has everything you need for a filling meal.
Step 1
Prepare rice according to package directions. Preheat oven to 375°F. Coat a 2-quart casserole dish with non-stick cooking spray.
Step 2
In a medium skillet, brown ground beef with onions, black beans, corn, bell peppers, 1/4 teaspoon salt and 1/4 teaspoon pepper. Stir in rice. Slice open chiles lengthwise. Arrange half of chiles to cover bottom of prepared dish. Spread rice mixture over chiles. Sprinkle with half the Oaxaca and half the Monterey Jack cheeses. Add remaining chiles in another layer and top with remaining cheese
Step 3
In a medium bowl combine milk and eggs and beat well. Add flour, baking powder, remaining salt and pepper and beat until mixture is smooth. Pour over casserole ingredients and distribute evenly.
Step 4
Bake 20-30 minutes, until top is puffy and golden. Remove from oven and allow to cool slightly before cutting.
Recipe Tip
Substitute cheeses with your favorite blend. Substitute beef with cooked shredded chicken.
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