This easy Mexican casserole is designed for those who want the flavor of chiles rellenos in an easy Mexican casserole.
Most of the time, I gravitate toward recipes that are both delicious and easy. How many of us have hours to spend in the kitchen, even if we enjoy cooking? That's where recipes for easy Mexican casseroles, like this Southwestern Chiles Rellenos Casserole, come in. You can prepare the casserole in just a few minutes and then relax or tackle a couple of chores while it bakes. It's Mexican cooking quick and easy.
This casserole is prepared lots of different ways in the Southwestern US but this is one of my personal favorites. It's adapted from a great book for casserole lovers called Crazy for Casseroles by James Villas. This easy Mexican casserole recipe has all the chiles rellenos ingredients - chiles, cheese, and eggs - and also includes a mixture of ground meat and refried beans making it hardy and satisfying.
I like to serve this Southwestern Chiles Rellenos Casserole with a simple green salad, warm tortillas, and roasted tomato salsa.
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Southwestern Chiles Rellenos Casserole Recipe
This recipe is adaptable. I use olive oil in place of corn oil since that's what I tend to have on hand and have made it with all ground beef instead of the combination of beef and pork and have even substituted ground turkey with good results.
3 tablespoons corn oil
1/2 pound lean ground beef
1/2 pound ground pork
1 medium onion, finely chopped
1 garlic clove, minced
1 1/2 teaspoons ground cumin
1 teaspoon dried oregano
1 (16-ounce) can refried beans
Salt and pepper to taste
Two (4-ounce) cans green chiles, drained and chopped
8 ounces Monterey Jack cheese, shredded
1 1/2 cups milk
4 large eggs
1/4 cup cornmeal
Hot sauce to taste
Preheat your oven to 350 F degrees. Grease a 1 1/2 quart baking dish or oven safe casserole dish by brushing it with oil or spraying it with non-stick cooking spray and set it aside.
In a large skillet set over medium heat, cook the beef, pork, onion, garlic, cumin, and oregano, stirring to break up the meat and combine the ingredients. Cook until the meats are no longer pink and the onion is soft, about 10 minutes or so. Remove the skillet from the heat and stir in the refried beans until everything is well combined. Season with salt and pepper to taste and set aside.
Spread half the chiles over the bottom of your prepared baking or casserole dish. Spoon half of the meat/bean mixture over the chiles followed with a sprinkling of half the cheese. Repeat the layers - chiles, then meat/bean mixture, then the cheese.
In a medium-size mixing bowl, whisk together the milk, eggs, cornmeal, and hot sauce until well blended. Pour this mixture over the mixture in the casserole and bake until it is just set and golden brown. This should take about 45 minutes but you will want to check it at 35 minutes by inserting a small knife or skewer into the center. If it comes out clean, the casserole is done. (You want it to be set but still a bit soft.)
When the casserole is done remove it from the oven and let it rest for about 10 minutes before serving and then cut into squares.
Makes about 6 servings of Southwestern Chiles Rellenos Casserole
Southwestern Chiles Rellenos Casserole Variation
* Add an extra layer of regional flavor and texture with about 1 cup of thawed frozen corn kernels placed on top of one of the meat/bean layers.
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Need a 1 1/2 quart casserole dish to make this Southwestern Chiles Rellenos Casserole? I love my CorningWare French White Casserole Dishes
. They may not be Mexican but they are economical, practical, and versatile. I received mine as a bridal shower gift over 20 years ago and they are still going strong!And if you are a fan of casseroles, you may want to check out Crazy for Casseroles
- it's full of regional American favorites from the Southwest and beyond.
