Chiles Rellenos Casserole With Ground Beef Recipe

Chiles rellenos
Chiles rellenos casserole with ground beef Diana Rattray
Prep: 15 mins
Cook: 50 mins
Total: 65 mins
Servings: 6 servings
Nutrition Facts (per serving)
600 Calories
37g Fat
21g Carbs
45g Protein
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Nutrition Facts
Servings: 6
Amount per serving
Calories 600
% Daily Value*
Total Fat 37g 48%
Saturated Fat 18g 89%
Cholesterol 284mg 95%
Sodium 1240mg 54%
Total Carbohydrate 21g 7%
Dietary Fiber 2g 8%
Protein 45g
Calcium 583mg 45%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This comforting chiles rellenos casserole recipe is made with eggs, green chiles and ground beef. It's a tasty one-dish meal, perfect with a salad any night of the week.


  • 1 pound lean ground beef
  • 1/2 cup chopped onion
  • 1 teaspoon salt (divided)
  • 1/2 teaspoon freshly ground black pepper (divided)
  • 2 to 3 cans (4 ounces each) whole green chiles, cut in half lengthwise (seeded)
  • 1 1/2 cups shredded cheddar cheese or Mexican blend of cheeses
  • 1 1/2 cups milk
  • 1/4 cup all-purpose flour
  • 4 large eggs
  • Dash hot pepper sauce (or to taste)

Steps to Make It

  1. Heat the oven to 350 F. Lightly grease an 11-by-7-inch baking dish or a shallow 2-quart baking dish.

  2. In a heavy skillet over medium heat, cook the ground beef and onion until the beef is browned and no longer pink and the onion is translucent. Drain well. Sprinkle beef with half of the salt and pepper. 

  3. Place half of the drained and halved (or diced) chile peppers in the prepared baking dish.

  4. Sprinkle the cheese over the chile peppers and then top with the ground beef mixture.

  5. Arrange the remaining chiles over the ground beef mixture.

  6. In a mixing bowl combine the milk, flour, salt, pepper, eggs and several dashes of hot pepper sauce. Beat until smooth.

  7. Pour the egg mixture over meat and chile mixture.

  8. Bake for 45 to 50 minutes or until a knife inserted in center comes out clean.

  9. Let the casserole cool for 5 minutes before serving.