Chile Relleno Casserole by
Ingredients
1(or a little more) pound ground beef
2 (4 oz) cans of whole green chilies (or 6 big green chilies)
6 oz cream cheese
cumin, paprika, chili powder, garlic powder, salt, cayenne pepper, dried minced onion
beef bouillon cube & water
Mexican blend shredded cheese
Optional: a little fresh chopped cilantro
Instructions
Brown ground beef and drain any grease. Add dry seasonings, a little water, and the beef bouillon cube and let this mixture simmer while you prepare the chilies. You want to season this meat as you would taco seasoning - nice and tasty!
Open your green chilies by splitting lengthwise then spoon 1 Tbsp of cream cheese into each green chili and put into a casserole dish.
Add the meat mixture over the top of the chilies and cook them in a 350 degree F oven for about 20 – 25 minutes covering them with Mexican blended shredded cheese for the last 5 minutes.
Open your green chilies by splitting lengthwise then spoon 1 Tbsp of cream cheese into each green chili and put into a casserole dish.
Add the meat mixture over the top of the chilies and cook them in a 350 degree F oven for about 20 – 25 minutes covering them with Mexican blended shredded cheese for the last 5 minutes.
Servings: 3