Recipe: Easy Chiles Rellenos Casserole
Description: I love green chiles and cook with them often when I entertain. This easy version of the classic Mexican dish gives you a big pepper taste in every meaty bite. —Nadine Estes, Alto, New Mexico
Ingredients: [{"text": "1 can (7 ounces) whole green chiles"}, {"text": "1-1/2 cups shredded Colby-Monterey Jack cheese"}, {"text": "3/4 pound ground beef"}, {"text": "1/4 cup chopped onion"}, {"text": "1 cup 2% milk"}, {"text": "4 large eggs"}, {"text": "1/4 cup all-purpose flour"}, {"text": "1/4 teaspoon salt"}, {"text": "1/8 teaspoon pepper"}]
Instructions: Split the chiles and remove seeds; dry on paper towels. Arrange chiles on the bottom of a greased 2-qt. baking dish. Top with cheese. In a skillet, cook beef and onion over medium heat until beef is no longer pink, crumbling meat; drain. Spoon over the cheese.
In a bowl, beat milk, eggs, flour, salt and pepper until smooth; pour over the beef mixture. Bake, uncovered, at 350° until a knife inserted in the center comes out clean, 45-50 minutes. Let stand for 5 minutes before serving.
