As the weather cools down and the days get shorter, our minds turn to warm, comforting dishes that can be shared with family and friends. For many of us, chili is a staple of fall and winter meals – it’s easy to make, fills the belly, and brings people together. But what if you want to take your chili game to the next level? Enter the chili relleno casserole, a creative twist on traditional chili that adds roasted peppers, gooey cheese, and a crunchy tortilla topping. Whether you’re looking for a quick weeknight meal or a show-stopping main course for a holiday gathering, these 20 spicy chili relleno casseroles have got you covered.
Easy Cheesy Chili Relleno Casserole
A twist on the classic chili relleno recipe, this casserole is a delicious and easy-to-make dish that’s perfect for a weeknight dinner or special occasion.
Ingredients:
– 1 (16 oz) package of frozen corn tortillas, thawed
– 1 lb ground beef
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 can (14.5 oz) diced tomatoes
– 1 cup shredded cheddar cheese
– 1/4 cup chopped fresh cilantro
– Salt and pepper to taste
Instructions:
1. Preheat oven to 350°F.
2. In a large skillet, cook the ground beef until browned, breaking it up into small pieces as it cooks.
3. Add the onion and garlic to the skillet and cook until the onion is translucent.
4. Stir in the diced tomatoes and bring the mixture to a simmer. Let cook for 5 minutes.
5. In a separate dish, arrange 6-8 tortillas on the bottom of the dish. Spoon the chili mixture over the tortillas.
6. Sprinkle the shredded cheese evenly over the top of the casserole.
7. Bake for 20-25 minutes or until the cheese is melted and bubbly.
Cooking Time: 20-25 minutes
Vegetarian Chili Relleno Casserole
A twist on the classic Mexican dish, this vegetarian chili relleno casserole is a hearty and flavorful meal perfect for any occasion.
Ingredients:
– 1 can black beans, drained and rinsed
– 1 can kidney beans, drained and rinsed
– 1 onion, diced
– 2 cloves garlic, minced
– 1 red bell pepper, diced
– 1 can diced tomatoes
– 1 tablespoon chili powder
– 1 teaspoon cumin
– Salt and pepper, to taste
– 6-8 corn tortillas
– Shredded Monterey Jack cheese (vegetarian)
– Vegetable oil
Instructions:
1. Preheat oven to 375°F.
2. In a large skillet, cook the onion, garlic, and bell pepper until tender.
3. Add the black beans, kidney beans, diced tomatoes, chili powder, and cumin. Season with salt and pepper to taste.
4. Arrange 2-3 corn tortillas in a single layer on the bottom of a 9×13-inch baking dish.
5. Spoon half of the bean mixture over the tortillas, followed by half of the cheese.
6. Repeat layers, finishing with a layer of cheese on top.
7. Drizzle with vegetable oil and cover with aluminum foil.
8. Bake for 30 minutes, then remove foil and continue baking for an additional 10-15 minutes or until the cheese is melted and bubbly.
Cooking Time: 40-45 minutes
Spicy Beef and Cheese Chili Relleno Casserole
A twist on the classic Mexican dish, this casserole combines spicy beef and cheese with creamy chili rellenos for a flavorful and filling meal.
Ingredients:
– 1 lb ground beef
– 1 onion, diced
– 2 cloves garlic, minced
– 1 can (14.5 oz) diced tomatoes with green chilies
– 1 tsp chili powder
– 1/2 tsp cumin
– 1/4 tsp paprika
– Salt and pepper to taste
– 8-10 poblano peppers, roasted and sliced
– 1 cup shredded cheese (Cheddar or Monterey Jack)
– 1 can (16 oz) chili rellenos
– 1/4 cup chopped fresh cilantro
Instructions:
1. Preheat oven to 350°F.
2. In a large skillet, cook ground beef until browned, breaking into small pieces as it cooks.
3. Add onion, garlic, diced tomatoes with green chilies, chili powder, cumin, paprika, salt, and pepper to the skillet. Cook for 5-7 minutes or until the mixture thickens slightly.
4. Arrange poblano peppers in a 9×13 inch baking dish. Spoon meat mixture over peppers.
5. Top with shredded cheese and chili rellenos.
6. Bake for 25-30 minutes or until the casserole is hot and bubbly.
7. Sprinkle chopped cilantro on top before serving.
Cooking Time: 25-30 minutes
Slow Cooker Chili Relleno Casserole
This hearty casserole combines the flavors of chili and rellenos, with tender beef, beans, and melted cheese.
Ingredients:
– 1 lb ground beef
– 1 onion, diced
– 2 cloves garlic, minced
– 1 can (14.5 oz) diced tomatoes
– 1 can (15 oz) red kidney beans, drained and rinsed
– 1 packet chili seasoning
– 6-8 corn tortillas
– 1 cup shredded cheddar cheese
– 1/4 cup chopped fresh cilantro (optional)
Instructions:
1. Brown ground beef in a skillet over medium-high heat, breaking it up into small pieces as it cooks.
2. Add onion and garlic to the skillet; cook until onion is translucent.
3. Stir in diced tomatoes, chili seasoning, and red kidney beans. Bring mixture to a simmer.
4. In a separate pot, cook tortillas according to package instructions (usually 30 seconds to 1 minute). Drain and set aside.
5. Assemble casserole by layering beef mixture, tortillas, and shredded cheese in a slow cooker. Repeat layers until all ingredients are used.
6. Cook on low for 3-4 hours or high for 1-2 hours.
Cook Time: 3-4 hours (low) or 1-2 hours (high)
Gluten-Free Chili Relleno Casserole
This hearty casserole is a twist on the classic Mexican dish, packed with flavorful chili and cheese-stuffed poblano peppers. Perfect for a weeknight dinner or a special occasion.
Ingredients:
– 4 large poblano peppers
– 1 pound ground beef (or ground turkey, chicken, or beans for alternatives)
– 1 medium onion, diced
– 2 cloves garlic, minced
– 1 can (14.5 oz) diced tomatoes
– 1 cup chili powder
– 1/2 teaspoon cumin
– Salt and pepper to taste
– 1 cup shredded cheddar cheese (gluten-free)
– 1/4 cup chopped fresh cilantro (optional)
Instructions:
1. Preheat oven to 375°F.
2. Roast poblano peppers by placing them on a baking sheet, drizzling with oil, and baking for 15 minutes or until charred. Remove skin, stems, and seeds. Cut peppers into 1-inch pieces.
3. In a large skillet, cook ground beef (or alternative) over medium-high heat, breaking apart with a spoon as it cooks.
4. Add onion, garlic, chili powder, cumin, salt, and pepper to the skillet. Cook until onion is translucent.
5. Stir in diced tomatoes.
6. Combine cooked chili mixture with roasted poblano peppers and chopped cilantro (if using).
7. In a 9×13-inch baking dish, arrange half of the pepper mixture. Top with half of the shredded cheese. Repeat layers.
8. Bake for 25-30 minutes or until casserole is hot and cheese is melted.
Keto-Friendly Chili Relleno Casserole
A twist on the classic Mexican dish, this Keto-friendly casserole combines the flavors of chili rellenos with a low-carb twist.
Ingredients:
– 1 lb ground beef (80/20)
– 1 large onion, diced
– 2 cloves garlic, minced
– 1 cup canned crushed tomatoes
– 1/4 cup chopped fresh cilantro
– 1/2 cup shredded cheddar cheese (Keto-friendly)
– 6-8 Hatch green chilies, roasted and sliced
– 1/2 cup almond flour
– Salt and pepper to taste
– Cooking spray or oil
Instructions:
1. Preheat oven to 375°F.
2. Cook ground beef in a skillet over medium-high heat until browned, breaking into small pieces as it cooks.
3. Add diced onion and minced garlic; cook until onion is translucent.
4. Stir in crushed tomatoes, chopped cilantro, and shredded cheddar cheese. Season with salt and pepper to taste.
5. In a separate baking dish, arrange sliced green chilies in an even layer.
6. Spoon the chili mixture over the green chilies.
7. Sprinkle almond flour evenly over the top of the casserole.
8. Bake for 25-30 minutes or until the cheese is melted and bubbly.
Cooking Time: 25-30 minutes
Breakfast Chili Relleno Casserole with Eggs
Breakfast Chili Relleno Casserole with Eggs: A twist on traditional chili rellenos, this casserole combines the flavors of scrambled eggs, breakfast sausage, and roasted green chilies for a hearty morning meal.
Ingredients:
– 1 lb breakfast sausage, casings removed
– 1 large onion, diced
– 2 cloves garlic, minced
– 2 cups roasted green chilies, chopped
– 6 eggs
– 1 cup shredded cheddar cheese
– 1/2 cup milk
– Salt and pepper to taste
– 4-6 tortillas
Instructions:
1. Preheat oven to 350°F.
2. Cook sausage in a large skillet over medium-high heat, breaking up with spoon as it cooks, until browned and cooked through.
3. Add onion and garlic to the skillet and cook until onion is translucent.
4. In a separate bowl, scramble eggs and set aside.
5. In a greased 9×13-inch baking dish, arrange half of the tortillas in the bottom of the dish.
6. Spoon sausage mixture over tortillas, followed by chopped green chilies, scrambled eggs, and shredded cheese.
7. Repeat layers, starting with tortillas, then sausage mixture, green chilies, eggs, and finally cheese.
8. Pour milk over the top layer of cheese.
9. Bake for 30-40 minutes or until casserole is hot and bubbly.
Mexican-Style Chili Relleno Casserole
Mexican-Style Chili Relleno Casserole Recipe
A flavorful twist on the classic chili relleno dish, this casserole combines roasted poblano peppers with a hearty beef and bean filling. Perfect for a family dinner or potluck gathering!
Ingredients:
– 4 large poblano peppers
– 1 lb ground beef
– 1 onion, diced
– 2 cloves of garlic, minced
– 1 can black beans, drained and rinsed
– 1 can diced tomatoes
– 1 teaspoon cumin
– 1/2 teaspoon paprika
– Salt and pepper to taste
– 8 oz Monterey Jack cheese, shredded
– 1 cup shredded cheddar cheese
Instructions:
1. Preheat oven to 375°F.
2. Roast poblano peppers by placing them on a baking sheet and baking for 30-40 minutes, or until the skin is blistered and charred.
3. Remove the peppers from the oven and let cool. Peel off the skin, then cut out the seeds and membranes. Slice into thick strips.
4. In a large skillet, cook ground beef over medium-high heat until browned, breaking it up with a spoon as it cooks.
5. Add onion, garlic, black beans, diced tomatoes, cumin, paprika, salt, and pepper to the skillet. Cook for 2-3 minutes or until heated through.
6. In a 9×13 inch baking dish, arrange half of the poblano strips in the bottom. Top with the beef mixture, then sprinkle with half of each cheese type. Repeat layers, ending with a layer of cheese on top.
7. Bake for 25-30 minutes or until the casserole is hot and bubbly.
Chicken and Green Chile Relleno Casserole
A flavorful twist on the classic New Mexican dish, this casserole combines tender chicken, roasted green chilies, and creamy cheese for a comforting and satisfying meal.
Ingredients:
– 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
– 2 cups roasted green chile peppers, diced
– 1 can (10 oz) condensed cream of chicken soup
– 1/2 cup shredded Monterey Jack cheese
– 1/4 cup chopped fresh cilantro
– 1/2 teaspoon paprika
– Salt and pepper to taste
– 6-8 corn tortillas
Instructions:
1. Preheat oven to 350°F.
2. In a large skillet, cook chicken over medium-high heat until browned and cooked through.
3. In a separate saucepan, combine cream of chicken soup, diced green chiles, and paprika. Stir until smooth.
4. In a 9×13-inch baking dish, arrange half the tortillas in the bottom. Top with cooked chicken, then pour over the green chile mixture.
5. Sprinkle with cheese and cilantro.
6. Repeat layers, finishing with cheese on top.
7. Bake for 25-30 minutes or until hot and bubbly.
Cooking Time: 25-30 minutes
Black Bean and Corn Chili Relleno Casserole
This hearty casserole combines the flavors of Mexico with a comforting twist on traditional chili rellenos. Perfect for a chilly evening, this recipe serves 6-8 people.
Ingredients:
– 1 can black beans, drained and rinsed
– 1 cup frozen corn kernels, thawed
– 1 onion, diced
– 2 cloves garlic, minced
– 1 red bell pepper, diced
– 1 can diced tomatoes
– 1 teaspoon cumin
– 1/2 teaspoon chili powder
– Salt and pepper, to taste
– 6-8 corn tortillas
– 1 cup shredded Monterey Jack cheese
– 1/4 cup chopped fresh cilantro (optional)
Instructions:
1. Preheat oven to 375°F.
2. In a large skillet, cook onion, garlic, and bell pepper until tender. Add black beans, corn, diced tomatoes, cumin, chili powder, salt, and pepper. Simmer for 10 minutes.
3. Cut tortillas in half and place in the bottom of a 9×13-inch baking dish. Spoon chili mixture over tortillas, followed by shredded cheese.
4. Repeat layers two more times, finishing with cheese on top.
5. Bake for 25-30 minutes or until cheese is melted and bubbly.
6. Sprinkle with cilantro, if desired.
Cooking Time: 25-30 minutes
Smoky Chipotle Chili Relleno Casserole
Get ready to spice up your mealtime with this bold and flavorful casserole, featuring roasted chipotle peppers and a rich chili filling.
Ingredients:
– 1 lb ground beef
– 1 large onion, diced
– 2 cloves of garlic, minced
– 1 can (14.5 oz) diced tomatoes
– 1/2 cup chipotle peppers in adobo sauce, chopped
– 1 tsp cumin
– 1 tsp chili powder
– Salt and pepper to taste
– 1 cup cooked white rice
– 6-8 roasted poblano peppers, peeled and sliced
– Shredded cheese (Monterey Jack or Cheddar), for serving
Instructions:
1. Preheat oven to 350°F.
2. Cook ground beef in a large skillet over medium-high heat until browned, breaking into small pieces as it cooks.
3. Add onion and garlic; cook until softened.
4. Stir in diced tomatoes, chipotle peppers, cumin, chili powder, salt, and pepper.
5. In a separate baking dish, combine cooked rice and roasted poblano peppers.
6. Spoon the chili mixture over the rice and peppers.
7. Top with shredded cheese.
8. Bake for 25-30 minutes or until hot and bubbly.
Cooking Time: 25-30 minutes
Three-Cheese Chili Relleno Casserole
A creamy, cheesy twist on traditional chili rellenos, this casserole combines the flavors of roasted peppers, savory beef and beans, and a blend of three cheeses for a comforting, crowd-pleasing dish.
Ingredients:
– 1 can black beans, drained and rinsed
– 1 lb ground beef
– 1 onion, diced
– 2 cloves garlic, minced
– 1 red bell pepper, roasted and chopped
– 1 cup shredded cheddar cheese
– 1/2 cup crumbled feta cheese
– 1/4 cup grated Parmesan cheese
– 1 can (14.5 oz) diced tomatoes
– 1 tsp cumin
– Salt and pepper to taste
– 6-8 corn tortillas
Instructions:
1. Preheat oven to 350°F.
2. In a large skillet, cook beef and onion until browned; drain excess fat.
3. Add garlic, beans, diced tomatoes, cumin, salt, and pepper; stir well.
4. Roast red bell pepper and chop.
5. In a 9×13-inch baking dish, spread half of the chili mixture; top with roasted pepper, followed by half of the cheese blend (cheddar, feta, Parmesan).
6. Repeat layers: chili, roasted pepper, and remaining cheese blend.
7. Cover with tortillas and bake for 30-35 minutes or until hot and bubbly.
Cooking Time: 30-35 minutes
Zesty Salsa Verde Chili Relleno Casserole
Elevate your chili game with this bold and flavorful casserole, bursting with the tangy zip of salsa verde and the comforting warmth of rellenos.
Ingredients:
– 1 lb ground beef
– 1 large onion, diced
– 2 cloves garlic, minced
– 1 can (14.5 oz) diced tomatoes
– 1 cup salsa verde
– 8-10 relleno peppers, roasted and chopped
– 1 tsp cumin
– 1 tsp chili powder
– Salt and pepper, to taste
– 1 cup shredded cheddar cheese
– 1/2 cup chopped fresh cilantro (optional)
Instructions:
1. Preheat oven to 350°F.
2. Brown ground beef in a large skillet; drain excess fat.
3. Add onion, garlic, cumin, and chili powder; cook until onion is translucent.
4. Stir in diced tomatoes and salsa verde; bring to a simmer.
5. In a separate dish, combine roasted relleno peppers and shredded cheese.
6. Layer the casserole: ground beef mixture, relleno pepper mixture, and repeat for 2-3 layers.
7. Top with additional shredded cheese and chopped cilantro (if using).
8. Bake for 25-30 minutes or until hot and bubbly.
Cook Time: 25-30 minutes
Bacon-Wrapped Chili Relleno Casserole
A twist on the classic chili relleno recipe, this dish combines the flavors of spicy chili with the crunch of bacon and a creamy cheese sauce.
Ingredients:
– 4 large Anaheim peppers
– 1 lb ground beef
– 1 onion, diced
– 2 cloves garlic, minced
– 1 can (14.5 oz) diced tomatoes
– 1 tsp cumin
– 1/2 tsp chili powder
– Salt and pepper, to taste
– 6 slices of bacon
– 1 cup shredded cheddar cheese
– 1/2 cup heavy cream
Instructions:
1. Preheat oven to 375°F.
2. Roast the Anaheim peppers by placing them on a baking sheet and baking for 30-40 minutes, or until the skin is blistered and charred.
3. In a large skillet, cook the ground beef over medium-high heat until browned, breaking it up into small pieces as it cooks.
4. Add the diced onion, minced garlic, cumin, chili powder, salt, and pepper to the skillet and cook until the onion is translucent.
5. Stuff each roasted pepper with the chili mixture, then wrap a slice of bacon around each pepper.
6. Place the peppers in a 9×13 inch baking dish and top with shredded cheddar cheese.
7. Drizzle the heavy cream over the cheese and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
Cooking Time: 45-50 minutes
Poblano Pepper Chili Relleno Casserole
This casserole combines the flavors of roasted poblano peppers, creamy chili, and gooey cheese for a hearty and satisfying meal.
Ingredients:
– 4 large poblano peppers
– 1 lb ground beef
– 1 onion, diced
– 2 cloves garlic, minced
– 1 can (14.5 oz) diced tomatoes
– 1 can (15 oz) red kidney beans, drained and rinsed
– 1 tsp chili powder
– 1/2 tsp cumin
– Salt and pepper, to taste
– 8 oz cheddar cheese, shredded
– 1/4 cup chopped fresh cilantro
– 1/4 cup milk
Instructions:
1. Preheat oven to 375°F.
2. Roast the poblano peppers by placing them on a baking sheet lined with parchment paper and baking for 30-40 minutes, or until charred.
3. In a large skillet, cook the ground beef over medium-high heat until browned, breaking it up into small pieces as it cooks.
4. Add the onion, garlic, chili powder, and cumin to the skillet and cook until the onion is translucent.
5. Stir in the diced tomatoes, beans, salt, and pepper.
6. Stuff each roasted poblano pepper with the chili mixture and top with shredded cheese.
7. Pour the milk into a 9×13 inch baking dish and arrange the stuffed poblano peppers on top.
8. Sprinkle the chopped cilantro over the top of the casserole and bake for 25-30 minutes, or until the cheese is melted and bubbly.
Cooking Time: 45-50 minutes
Southwest Chili Relleno Casserole with Avocado
This hearty casserole combines the flavors of Southwest chili, crispy rellenos (stuffed peppers), and creamy avocado for a satisfying meal.
Ingredients:
– 1 lb ground beef
– 1 onion, diced
– 2 cloves garlic, minced
– 1 can black beans, drained and rinsed
– 1 can diced tomatoes
– 1 tsp cumin
– 1 tsp chili powder
– Salt and pepper to taste
– 4 large bell peppers, any color
– 8 oz shredded cheese (Cheddar or Monterey Jack)
– 2 ripe avocados, sliced
Instructions:
1. Preheat oven to 375°F.
2. Cook ground beef in a skillet until browned; drain excess fat. Add onion, garlic, black beans, diced tomatoes, cumin, and chili powder. Season with salt and pepper.
3. Stuff each bell pepper with the meat mixture, filling to the top.
4. Place peppers in a 9×13 inch baking dish and cover with shredded cheese.
5. Bake for 25-30 minutes or until peppers are tender and cheese is melted.
6. Serve warm topped with sliced avocado.
Cooking Time: 35-40 minutes
Layered Tortilla Chili Relleno Casserole
Layered Tortilla Chili Relleno Casserole Recipe
This hearty casserole combines the flavors of Mexico with a comforting twist on traditional chili rellenos. Layers of tortillas, beans, cheese, and chili create a satisfying and filling meal.
Ingredients:
– 8-10 corn tortillas
– 1 can (14.5 oz) diced tomatoes with green chilies
– 1 cup cooked kidney beans
– 1/2 cup shredded Monterey Jack cheese
– 1/4 cup chopped fresh cilantro
– 1/4 cup chopped scallions
– 1 jalapeño pepper, sliced
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 350°F.
2. In a large skillet, heat the olive oil over medium-high. Add the diced tomatoes with green chilies and cook until heated through.
3. Arrange 4 tortillas in the bottom of a 9×13-inch baking dish. Spoon half of the chili mixture over the tortillas, followed by half of the cooked kidney beans and half of the shredded cheese.
4. Repeat the layers, starting with the tortillas, then the remaining chili mixture, beans, and cheese.
5. Top with cilantro, scallions, and jalapeño slices. Cover with aluminum foil and bake for 30 minutes.
6. Remove the foil and continue baking for an additional 10-15 minutes, or until the cheese is melted and bubbly.
Cooking Time: 40-45 minutes
Spicy Sausage and Pepper Chili Relleno Casserole
Spicy Sausage and Pepper Chili Relleno Casserole Recipe
Get ready for a flavorful twist on traditional chili rellenos! This casserole combines the bold flavors of spicy sausage, roasted peppers, and melted cheese with the comfort of creamy chili.
Ingredients:
– 1 lb spicy sausage (such as chorizo or pepperoni), sliced
– 2 large bell peppers, any color, seeded and chopped
– 1 can (14.5 oz) diced tomatoes
– 1 cup cooked white rice
– 1/2 cup grated cheddar cheese
– 1/4 cup chopped fresh cilantro
– 1 tsp chili powder
– Salt and pepper, to taste
– 6-8 green chilies, roasted and chopped (optional)
Instructions:
1. Preheat oven to 350°F.
2. In a large skillet, cook sausage over medium-high heat until browned, about 5 minutes. Drain excess fat.
3. Add peppers, diced tomatoes, rice, chili powder, salt, and pepper to the skillet. Stir to combine.
4. Transfer mixture to a 9×13 inch baking dish.
5. Top with cheese and cilantro.
6. Bake for 25-30 minutes or until cheese is melted and bubbly.
Cooking Time: 25-30 minutes
Creamy Jalapeño Chili Relleno Casserole
This mouthwatering casserole combines the comfort of traditional chili with the excitement of creamy jalapeños and crispy rellenos. A perfect fusion of flavors for any occasion!
Ingredients:
– 1 lb ground beef
– 1 large onion, diced
– 2 cloves garlic, minced
– 1 can (14.5 oz) diced tomatoes
– 1 cup beef broth
– 1 tsp chili powder
– 1/2 tsp cumin
– 1/4 tsp paprika
– 8-10 jalapeño peppers, sliced
– 1 cup shredded Monterey Jack cheese
– 6-8 relleno peppers (any color), roasted and peeled
– 1 cup heavy cream
– Salt and pepper to taste
Instructions:
1. Preheat oven to 350°F.
2. Cook ground beef in a large skillet, breaking up with spoon as it cooks, until browned. Drain excess fat.
3. Add onion, garlic, chili powder, cumin, and paprika to the skillet; cook until onion is translucent.
4. Stir in diced tomatoes, beef broth, and sliced jalapeños. Bring mixture to a simmer.
5. In a separate dish, combine shredded cheese and heavy cream.
6. In a 9×13-inch baking dish, arrange roasted relleno peppers in a single layer. Spoon chili mixture over the peppers.
7. Top with cheese and cream mixture. Cover with aluminum foil.
8. Bake for 30 minutes; remove foil and continue baking for an additional 15-20 minutes or until casserole is golden brown.
Cooking Time: 45-50 minutes
Quick Weeknight Chili Relleno Casserole
This hearty casserole is a twist on traditional chili rellenos, with the added convenience of being ready in under 30 minutes. Perfect for a weeknight dinner that’s sure to please!
Ingredients:
– 1 (16 oz) can black beans, drained and rinsed
– 1 lb ground beef
– 1 onion, diced
– 2 cloves garlic, minced
– 1 red bell pepper, diced
– 1 can (14.5 oz) diced tomatoes
– 1 tsp chili powder
– Salt and pepper to taste
– 6-8 corn tortillas
– Shredded cheese (Monterey Jack or Cheddar work well)
– Optional toppings: sour cream, shredded lettuce, diced avocado
Instructions:
1. Preheat oven to 375°F.
2. Cook ground beef in a large skillet over medium-high heat until browned, breaking it up into small pieces as it cooks.
3. Add onion, garlic, and red bell pepper to the skillet and cook until vegetables are tender.
4. Stir in black beans, diced tomatoes, chili powder, salt, and pepper.
5. In a separate pan or griddle, warm tortillas over medium heat for about 30 seconds on each side. This will make them more pliable.
6. Assemble casserole by spreading half of the beef mixture in the bottom of a 9×13 inch baking dish. Arrange 3-4 tortilla halves on top, then sprinkle with shredded cheese. Repeat layers, finishing with a layer of cheese on top.
7. Bake for 20-25 minutes or until cheese is melted and bubbly.
Cooking Time: 20-25 minutes
Summary
Get ready to spice up your mealtime with these 20 mouthwatering Chili Relleno Casserole recipes! From classic comfort food to vegetarian, gluten-free, and keto-friendly options, there’s something for everyone. Each recipe combines the flavors of roasted peppers, melted cheese, and spicy chili for a dish that’s sure to become a family favorite. Whether you’re in the mood for breakfast, lunch, or dinner, these Chili Relleno Casserole recipes are quick, easy, and guaranteed to please.
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