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Shredded Beef Chile Relleno Casserole

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 fresh avocado, tomatoes, and green onions and served with homemade salsa and sour cream.

Shredded Beef Chile Relleno Casserole

How to Make a Shredded Beef Chile Relleno Casserole

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 to 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.

Shredded Beef Chile Relleno Casserole

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!

Shredded Beef Chile Relleno Casserole

 

Shredded Beef Chile Relleno Casserole

Shredded Beef Chile Relleno Casserole

Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Course: Main
Cuisine: Mexican
Servings: 6
Author: Pam / For the Love of Cooking

Equipment

  • 9x9-Inch Baking Pan

Ingredients

  • 3 7 oz cans of whole green chiles
  • 4 eggs
  • 3 tbsp flour
  • 3 tbsp sour cream
  • Sea salt and freshly cracked pepper to taste
  • Shredded beef see link for recipe above
  • ½ 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

Instructions

  • 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 to 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!
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20 Comments

  1. 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 🙂

  2. 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!

  3. 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.

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