I had leftover shredded beef from my favorite taco recipe and extra taco fixings in the refrigerator to use up. Instead of making more tacos, I decided to throw it all together and make a chile relleno casserole. It was fun and simple to make, smelled amazing while it baked, and tasted fantastic. I loved it topped with the fresh avocado, tomatoes, and green onions and served with homemade salsa and sour cream.
Preheat the oven to 350 degrees. Coat a 9×9 baking dish with cooking spray.
Combine eggs, flour, and sour cream together then season with sea salt and freshly cracked pepper, to taste; mix thoroughly.
Add a layer of the chiles evenly on the bottom of the baking dish. Spread a bit of shredded beef (click this link for recipe) over each chile then sprinkle with a few black beans and top with a bit of shredded cheese. Drizzle half of the egg mixture over the top of the cheese. Repeat by laying down the remaining chiles, shredded beef, and black beans. Drizzle the remaining egg mixture evenly over the top then sprinkle with the cheese so it’s evenly covered. Place the olives evenly over the top of the cheese.
Place into the oven and bake at 30-35 minutes, or until the egg is cooked through. Let it sit for a few minutes before slicing and topping with green onion, avocado, and tomato. Serve with sour cream and salsa. Enjoy!