Shredded Beef Chile Relleno Casserole

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!

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Shredded Beef Chile Relleno Casserole

Yield: 6

Prep Time: 15 min.

Cook Time: 30-35 min.

Total Time: 45-50 min.

Ingredients:

3 7 oz cans of whole green chiles
4 eggs
3 tbsp flour
3 tbsp non fat sour cream
Sea salt and freshly cracked pepper, to taste
Shredded beef (see link for recipe above)
1/2 cup of drained and rinsed black beans
1 3 oz can of sliced black olives
1 cup sharp cheddar cheese, shredded (or more if you want)
Diced green onion, garnish
Avocado, garnish
Tomato, garnish
Sour cream
Salsa

Directions:

Preheat the oven to 350 degrees. Coat a 9x9 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 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!

Recipe and photos by For the Love of Cooking.net

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20 Responses to “Shredded Beef Chile Relleno Casserole”

  1. 1

    Jenn's Food Journey — December 3, 2012 @ 4:29 am

    I never had chili rellenos until I moved to Arizona… I love them now. And in casserole form… how can it be bad????

    [Reply]

  2. 2

    Kim in MD — December 3, 2012 @ 4:34 am

    Yum! My family will love this!

    [Reply]

  3. 3

    Larry — December 3, 2012 @ 7:05 am

    This looks very good Pam and we’ve been going to make one – now we have a recipe.

    [Reply]

  4. 4

    gloria — December 3, 2012 @ 7:14 am

    Por Dios que se ve rico Pam!! look absolutely delicious!!!!Im hungry!

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  5. 5

    Kris — December 3, 2012 @ 8:03 am

    Looks good, muy rico..like Gloria says!!!
    xo Kris

    [Reply]

  6. 6

    Connie — December 3, 2012 @ 8:15 am

    This is a great idea! I made chile rellenos earlier this year for the first time, I’d have to say that it is quite laborious and time consuming! Making it casserole form should get dinner on the table much quicker :-)

    [Reply]

  7. 7

    Carmen Rosa — December 3, 2012 @ 11:05 am

    Looks really delicious!!!! Like we say in Spain: Rico, rico, rico…..

    [Reply]

  8. 8

    Chung-Ah | Damn Delicious — December 3, 2012 @ 1:29 pm

    Wow – love this! Jason loves whole green chilis so he’ll be thrilled when I make this for him! Plus, it seems like this makes a lot of leftovers for 2 people, which is always a plus!

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  9. 9

    The Café Sucré Farine — December 3, 2012 @ 3:58 pm

    Looks delicious for a cold winter evening meal with friends. Love your toppings! They add so much freshness!

    [Reply]

  10. 10

    Joanne — December 3, 2012 @ 5:42 pm

    There is something just so fabulous comforting about turning leftovers into a casserole! It really makes them that much better.

    [Reply]

  11. 11

    Words Of Deliciousness — December 3, 2012 @ 7:37 pm

    This looks so yummy. Perfect for dinner.

    [Reply]

  12. 12

    Angie@Angie's Recipes — December 3, 2012 @ 9:00 pm

    This is super duper delicious and comforting! The salsa looks delicious too.

    [Reply]

  13. 13

    grace — December 4, 2012 @ 12:54 pm

    i’ve just realized that i never eat beef tacos or enchiladas or burritos; it’s always chicken, beans, or pork. good idea for a casserole!

    [Reply]

  14. 14

    Rhonda (@diningalone) — December 5, 2012 @ 10:16 am

    My husband would LOVE this. He is such a taco and Mexican food freak. I have pinned this to make for him.

    [Reply]

  15. 15

    Chris — December 6, 2012 @ 11:32 am

    Pam, that sounds freaking delicious!! Kind of like 7 layer dip only better.

    [Reply]

  16. 16

    Cathy — December 6, 2012 @ 3:11 pm

    This looks SO much easier than tacos! At our house we like homemade crunchy (aka fried corn shells) and that takes FOREVER. I like the idea of turning it into a casserole.

    [Reply]

  17. 17

    Karen — December 12, 2012 @ 3:03 pm

    Made this the other night & it was fantastic! Thanks for the great idea. Will definitely be making this again.

    [Reply]

  18. 18

    Brie — February 12, 2013 @ 7:02 am

    I made this 2 nights ago and my family loved it! Everyone agreed that this recipe should on the favorites list. Thanks a bunch!

    [Reply]

  19. 19

    Philip A Ellway — November 21, 2013 @ 8:06 am

    Made for my lovely wife last night, excellent. Put shredded chicken instead because I didn’t have the beef. But very good.

    [Reply]

  20. 20

    Katie — September 24, 2014 @ 10:18 am

    Has anyone frozen this? How does it turn out? At what point did you freeze it?

    [Reply]

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