Dump-and-Bake Chiles Rellenos Casserole
There’s no prep work necessary for this layered Chiles Rellenos Casserole with ground beef and cheese! Just place 5 ingredients in one dish and the oven
does the work.
Course Dinner
Cuisine Mexican
Keyword chiles rellenos casserole, chiles rellenos with ground beef, ground beef casserole
Prep Time 10 minutes
Cook Time 40 minutes
Resting Time 10 minutes
Total Time 50 minutes
Servings
4
people
Calories 399 kcal
Author Blair
Ingredients
list of 6 items
6 (6 inch) corn tortillas
1 lb. extra-lean ground beef (use at least 96% lean, or substitute with 99% lean ground turkey breast or ground chicken breast)
2 (7 ounce) cans mild diced green chiles, drained
1 cup enchilada sauce
1 cup shredded cheddar or Monterey Jack cheese
Optional garnish: sour cream, sliced green onion, sliced olives, diced avocado or guacamole
list end
Instructions
list of 4 items
1. Preheat oven to 425 degrees F. Spray a 2-quart baking dish with nonstick spray.
2. Place 3 of the tortillas in the bottom of the prepared dish, tearing them as necessary to cover the bottom (overlapping is fine).
3. Top with half of the raw meat, breaking up the meat into small pieces as you spread it over the tortillas. Add half of the green chiles, half of the
enchilada sauce and half of the cheese. Repeat layers one more time.
4. Cover with foil and bake for 30 minutes. Uncover and bake for an additional 10 minutes (or until beef is cooked through). Allow the dish to rest for
about 10 minutes before serving. Garnish with toppings of choice.
list end
Recipe Notes
Write list…
• While this dump-and-bake method uses raw beef that bakes in the casserole dish, you can also substitute with an equal amount of cooked ground beef that
has been browned in a skillet and drained.• If you’re not using extra lean meat (at least 96% lean), I would suggest cooking the meat in a skillet and
draining off the fat before adding it to the casserole. Otherwise, the grease from the meat will sit in your casserole dish as it bakes in the oven.• You
can substitute 99% lean ground turkey breast for the beef in this recipe.• Make Chicken Chile Rellenos Casserole by swapping out the beef and using cooked,
diced chicken or raw extra lean ground chicken breast.• Prep ahead! You can assemble this dish in advance and keep it in the refrigerator or freezer until
ready to bake.• Cooking just for two? Cut the ingredients in half and prepare the casserole in a 1-quart baking dish. All other instructions remain the
same.
Nutrition Facts
Dump-and-Bake Chiles Rellenos Casserole
Amount Per Serving (1 /4 of the casserole)
Calories 399 Calories from Fat 144
% Daily Value*
Total Fat 16g 25%
Saturated Fat 8g 40%
Cholesterol 99mg 33%
Sodium 1181mg 49%
Potassium 604mg 17%
Total Carbohydrates 27g 9%
Dietary Fiber 5g 20%
Sugars 4g
Protein 35g 70%
Vitamin A 16.2%
Vitamin C 42.6%
Calcium 28.1%
Iron 28.1%
* Percent Daily Values are based on a 2000 calorie diet.
From the seasoned mom
_._,_._,_
There’s no prep work necessary for this layered Chiles Rellenos Casserole with ground beef and cheese! Just place 5 ingredients in one dish and the oven
does the work.
Course Dinner
Cuisine Mexican
Keyword chiles rellenos casserole, chiles rellenos with ground beef, ground beef casserole
Prep Time 10 minutes
Cook Time 40 minutes
Resting Time 10 minutes
Total Time 50 minutes
Servings
4
people
Calories 399 kcal
Author Blair
Ingredients
list of 6 items
6 (6 inch) corn tortillas
1 lb. extra-lean ground beef (use at least 96% lean, or substitute with 99% lean ground turkey breast or ground chicken breast)
2 (7 ounce) cans mild diced green chiles, drained
1 cup enchilada sauce
1 cup shredded cheddar or Monterey Jack cheese
Optional garnish: sour cream, sliced green onion, sliced olives, diced avocado or guacamole
list end
Instructions
list of 4 items
1. Preheat oven to 425 degrees F. Spray a 2-quart baking dish with nonstick spray.
2. Place 3 of the tortillas in the bottom of the prepared dish, tearing them as necessary to cover the bottom (overlapping is fine).
3. Top with half of the raw meat, breaking up the meat into small pieces as you spread it over the tortillas. Add half of the green chiles, half of the
enchilada sauce and half of the cheese. Repeat layers one more time.
4. Cover with foil and bake for 30 minutes. Uncover and bake for an additional 10 minutes (or until beef is cooked through). Allow the dish to rest for
about 10 minutes before serving. Garnish with toppings of choice.
list end
Recipe Notes
Write list…
• While this dump-and-bake method uses raw beef that bakes in the casserole dish, you can also substitute with an equal amount of cooked ground beef that
has been browned in a skillet and drained.• If you’re not using extra lean meat (at least 96% lean), I would suggest cooking the meat in a skillet and
draining off the fat before adding it to the casserole. Otherwise, the grease from the meat will sit in your casserole dish as it bakes in the oven.• You
can substitute 99% lean ground turkey breast for the beef in this recipe.• Make Chicken Chile Rellenos Casserole by swapping out the beef and using cooked,
diced chicken or raw extra lean ground chicken breast.• Prep ahead! You can assemble this dish in advance and keep it in the refrigerator or freezer until
ready to bake.• Cooking just for two? Cut the ingredients in half and prepare the casserole in a 1-quart baking dish. All other instructions remain the
same.
Nutrition Facts
Dump-and-Bake Chiles Rellenos Casserole
Amount Per Serving (1 /4 of the casserole)
Calories 399 Calories from Fat 144
% Daily Value*
Total Fat 16g 25%
Saturated Fat 8g 40%
Cholesterol 99mg 33%
Sodium 1181mg 49%
Potassium 604mg 17%
Total Carbohydrates 27g 9%
Dietary Fiber 5g 20%
Sugars 4g
Protein 35g 70%
Vitamin A 16.2%
Vitamin C 42.6%
Calcium 28.1%
Iron 28.1%
* Percent Daily Values are based on a 2000 calorie diet.
From the seasoned mom
_._,_._,_
