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Chile Relleno Casserole

Great for breakfast or to make to have leftovers. I imagine you could even make it vegetarian by substituting crumbled extra firm tofu or tempeh for the ground beef. Or using one of the plant-based ground beef substitutes. But not cauliflower -- that's disgusting.
Prep Time30 minutes
Cook Time50 minutes
Servings: 8

Ingredients

  • 1 pound lean ground beef (or turkey)
  • 1 onion, diced
  • 1 teaspoon ground cumin
  • 1 tablespoon dried cilantro
  • 1 teaspoon cayenne pepper (optional)
  • 2 4oz cans whole green chile peppers, drained, sliced open
  • 1½ cups shredded cheddar cheese (or your choice)
  • 4 eggs
  • ¼ cup all purpose flour
  • 1½ cups milk
  • 2-3 dashes good hot sauce (optional)
  • salt and pepper to taste

Garnish

  • 1 avocado, sliced (optional)
  • 1 can sliced black olives (optional)
  • Sour cream
  • Salsa

Instructions

  • Preheat oven to 350°F (175°C).
  • In a large skillet over medium high heat, combine the ground beef, onions, cumin, cilantro, and cayenne and sauté for 5 to 10 minutes, or until browned; drain excess fat.
  • Arrange 1 can of the peppers on the bottom of a 7x11 inch baking dish. Sprinkle with half the cheese and top with half of the meat mixture.
  • Top with the rest of the peppers. Add the rest of the cheese, then the rest of the meat.
  • In a medium bowl combine the eggs, flour, milk, and hot sauce (if using) whisking until smooth.
  • Pour over the peppers and meat and cheese. Shake pan to distribute liquid evenly.
  • Season with salt and pepper.
  • Cover with foil and bake for 30 minutes.
  • Remove the foil and cook another 10-15 minutes.
  • Let set for 5-10 minutes to set before serving with avocado, salsa, olives, or sour cream.

Notes

You could also make this in a 9-x-13" pan.  Probably have to add a half pound of meat and another can of peppers.  6 eggs instead of 4?  Another 1/2 cup of cheese, too.