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 Garden & Grains™ White Rice, Black Beans, Corn & Bell Peppers, each slice of our gooey Beef and Rice Chile Relleno Casserole has everything you need for a filling meal.
Prepare rice according to package directions. Preheat oven to 375°F. Coat a 2-quart casserole dish with non-stick cooking spray.
In a medium skillet, brown ground beef with onions, ¼ teaspoon salt and ¼ 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 Monterrey Jack cheeses. Add remaining chiles in another layer and top with remaining cheese.
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.
Bake 20-30 minutes, until top is puffy and golden. Remove from oven and allow to cool slightly before cutting.
Substitute cheeses with your favorite blend. Substitute beef with cooked shredded chicken.
If you can’t find Success Garden & Grains blends near you, you can substitute Success White Rice and a 1 cup of fresh or frozen Southwest blend (black bean, corn and green bell peppers) vegetables. No need to thaw or precook. Just add to water in the last 3-5 minutes of preparation.