Blog

Are you tired of spending hours in the kitchen preparing meals, only to find that your schedule gets derailed and you’re left with a fridge full of leftovers? We’ve all been there – busy schedules, limited time, and endless questions of what’s for dinner. But fear not! As a fellow cook who knows the struggles of balancing meal prep with daily life, I’m excited to share 18 delicious store-bought recipes that will save you time, money, and sanity. From quick pantry pasta to easy store-bought rotisserie chicken salads, these recipes are designed for busy cooks on-the-go.

Whether you’re a college student trying to survive on a tight budget, a working professional with limited cooking skills, or simply someone who wants to spend less time in the kitchen, I’ve got you covered. Over the next few pages, we’ll dive into the world of store-bought ingredients and show you how to turn them into mouthwatering meals that will impress even the pickiest eaters.

So go ahead, take a deep breath, and let’s get cooking!

Easy Store-Bought Rotisserie Chicken Salad

In just a few minutes, you can create a delicious salad using store-bought rotisserie chicken. This recipe is perfect for a quick and easy lunch or dinner.

Ingredients:

– 1 store-bought rotisserie chicken, shredded
– 4 cups mixed greens (lettuce, arugula, spinach)
– 1 cup cherry tomatoes, halved
– 1/2 cup crumbled feta cheese
– 1/4 cup chopped fresh parsley
– 2 tbsp olive oil
– 1 tbsp lemon juice
– Salt and pepper to taste

Instructions:

1. In a large bowl, combine the shredded chicken, mixed greens, cherry tomatoes, feta cheese, and parsley.
2. In a small bowl, whisk together the olive oil and lemon juice.
3. Pour the dressing over the salad and toss to combine.
4. Season with salt and pepper to taste.

Cooking Time: 5 minutes

Quick Pantry Pasta with Canned Tomatoes

A simple and satisfying pasta dish that can be whipped up in no time, using common pantry staples.

Ingredients:

– 1 cup pasta of your choice (e.g. spaghetti, penne, or bowtie)
– 1 can (14.5 oz) diced tomatoes
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 1 clove garlic, minced
– Salt and pepper to taste
– Grated Parmesan cheese (optional)

Instructions:

1. Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente.
2. In a large skillet, heat the olive oil over medium heat. Add the chopped onion and cook until translucent, about 3-4 minutes.
3. Add the minced garlic and cook for an additional minute, stirring constantly to prevent burning.
4. Pour in the canned diced tomatoes, salt, and pepper. Stir well to combine.
5. Once the pasta is cooked, drain and add it to the skillet with the tomato mixture. Toss everything together until the pasta is well coated.
6. Serve hot, topped with grated Parmesan cheese if desired.

Cooking Time: 15-20 minutes

Simple Store-Bought Tortilla Soup

This simple recipe uses store-bought tortillas to make a delicious and comforting soup, perfect for a weeknight dinner or a quick lunch.

Ingredients:

– 1 package of store-bought tortillas (about 8-10 tortillas)
– 2 cups of chicken broth
– 1 can of diced tomatoes (14.5 oz)
– 1/2 cup of shredded cheddar cheese
– 1/4 cup of chopped fresh cilantro
– 1 tablespoon of olive oil
– Salt and pepper to taste

Instructions:

1. Cut the tortillas into small pieces and sauté them in the olive oil until they are lightly toasted.
2. Add the chicken broth, diced tomatoes, and shredded cheese to the pan. Stir until the cheese is melted and the soup is well combined.
3. Taste and adjust the seasoning as needed.
4. Serve hot, garnished with chopped cilantro.

Cooking Time: 15-20 minutes

Frozen Veggie Stir-Fry with Soy Sauce

This recipe is a convenient and healthy way to use up frozen vegetables, with the added flavor of soy sauce.

Ingredients:

– 1 cup frozen mixed vegetables (such as broccoli, carrots, bell peppers)
– 2 tablespoons vegetable oil
– 2 cloves garlic, minced
– 1 tablespoon soy sauce
– Salt and pepper to taste

Instructions:

1. Heat the oil in a large skillet or wok over medium-high heat.
2. Add the garlic and cook for 1 minute, until fragrant.
3. Add the frozen vegetables and stir-fry for 3-4 minutes, until they start to thaw.
4. Pour in the soy sauce and stir-fry for an additional 1-2 minutes, until the vegetables are coated with the sauce.
5. Season with salt and pepper to taste.
6. Serve hot over rice or noodles.

Cooking Time: 10-12 minutes

5-Minute Microwave Mug Cake

Satisfy your sweet tooth with this quick and easy recipe that yields a moist and delicious cake in just 5 minutes!

Ingredients:

– 1 large egg
– 1 tablespoon all-purpose flour
– 1/2 teaspoon baking powder
– 1/4 teaspoon salt
– 1 tablespoon sugar
– 1/2 teaspoon unsweetened cocoa powder (optional)
– 1/2 cup milk
– 1/2 teaspoon vanilla extract

Instructions:

1. Crack the egg into a microwave-safe mug.
2. Add the flour, baking powder, and salt to the mug. Mix until well combined.
3. Add the sugar, cocoa powder (if using), milk, and vanilla extract to the mug. Mix until smooth.
4. Microwave on high for 5 minutes.
5. Remove the cake from the microwave and let it cool for a minute or two before serving.

Cooking Time: 5 minutes

Instant Ramen Upgrade with Soft-Boiled Egg

Elevate the humble Instant Ramen to a satisfying meal by adding a soft-boiled egg and a few simple tweaks.

Ingredients:

– 1 package of Instant Ramen noodles
– 2 cups of water
– 1 large egg
– 1 tablespoon of sesame oil or vegetable oil
– Optional: sliced green onions, diced pork or chicken, and/or grated carrots for added flavor and nutrition

Instructions:

1. Cook the Instant Ramen noodles according to the package instructions using 2 cups of boiling water.
2. While the noodles are cooking, place the egg in a pot of simmering water (around 180°F). Let it cook for 6-7 minutes or until the whites are set and the yolks are still slightly runny.
3. Drain the cooked egg and rinse with cold water to stop the cooking process.
4. Add the sesame oil or vegetable oil, and any optional toppings you like, to the cooked noodles.
5. Slice the soft-boiled egg in half and place it on top of the noodle mixture.

Cooking Time: 12-13 minutes

Canned Bean and Cheese Quesadillas

A simple and satisfying snack or meal that combines the convenience of canned beans with the comfort of melted cheese.

Ingredients:

– 1 can black beans, drained and rinsed
– 2 tablespoons butter
– 2 cups shredded cheddar cheese
– 4 large tortillas
– Salt to taste
– Optional toppings: diced onions, sour cream, salsa

Instructions:

1. Preheat a large skillet or griddle over medium-high heat.
2. Butter one side of each tortilla.
3. Place one tortilla, buttered side down, in the skillet.
4. Top with a spoonful of black beans and a sprinkle of cheese.
5. Fold the tortilla in half to enclose the filling.
6. Cook for 2-3 minutes or until the cheese is melted and the tortilla is crispy.
7. Flip and cook the other side for an additional 1-2 minutes.
8. Repeat with remaining ingredients.

Cooking Time: 10-12 minutes

Pre-Made Pizza Dough Margherita

Elevate your pizza game with this simple and delicious recipe using pre-made dough. This classic Italian combination of tomato, mozzarella, and basil is a timeless favorite.

Ingredients:

– 1 ball of pre-made pizza dough (homemade or store-bought)
– 1/2 cup of crushed San Marzano tomatoes
– 8 oz fresh mozzarella cheese, sliced
– Fresh basil leaves, chopped
– Salt and pepper to taste
– Extra-virgin olive oil for brushing

Instructions:

1. Preheat your oven to 425°F (220°C).
2. Roll out the pre-made dough on a floured surface to desired thickness.
3. Spread the crushed tomatoes evenly over the dough, leaving a small border around the edges.
4. Top with sliced mozzarella cheese and sprinkle with chopped basil leaves.
5. Season with salt and pepper to taste.
6. Brush the crust with a little extra-virgin olive oil.
7. Bake for 12-15 minutes or until the crust is golden brown and the cheese is melted.

Cooking Time: 12-15 minutes

Store-Bought Hummus and Veggie Wrap

Looking for a healthy snack that’s ready in no time? This recipe combines store-bought hummus with fresh veggies wrapped in a whole wheat tortilla. Perfect for a quick pick-me-up or lunch on-the-go!

Ingredients:

– 1 store-bought hummus
– 1 large flour tortilla (whole wheat)
– Assorted veggies, such as:
+ 1/2 cup shredded carrots
+ 1/2 cup sliced cucumber
+ 1/4 cup sliced bell peppers
+ 1/4 cup chopped fresh spinach
– Salt and pepper to taste

Instructions:

1. Spread the store-bought hummus evenly over the center of the tortilla, leaving a small border around the edges.
2. Arrange the veggies on top of the hummus in your desired pattern.
3. Season with salt and pepper to taste.
4. Fold the bottom half of the tortilla up over the filling, then fold in the sides and roll the wrap into a neat package.

Cooking Time: None! This recipe is ready in just a few minutes.

Frozen Shrimp Scampi with Garlic Bread

Experience the rich flavors of Italy with this quick and easy recipe, perfect for a weeknight dinner or weekend meal.

Ingredients:

– 1 pound frozen shrimp, thawed
– 2 cloves garlic, minced
– 1/4 cup white wine (optional)
– 2 tablespoons butter
– 2 cups mixed greens
– Salt and pepper to taste
– Garlic bread ingredients:
+ 1 baguette, sliced into 1-inch pieces
+ 3 cloves garlic, minced
+ 1/2 cup grated Parmesan cheese

Instructions:

1. Heat the butter in a large skillet over medium-high heat.
2. Add the garlic and sauté for 1 minute.
3. Add the shrimp and cook until pink, about 2-3 minutes per side.
4. If using white wine, add it to the skillet and cook for an additional 1-2 minutes.
5. Season with salt and pepper to taste.
6. Meanwhile, preheat the oven to 350°F (175°C).
7. Toss the baguette slices with garlic, Parmesan cheese, and a pinch of salt.
8. Bake for 10-12 minutes or until crispy.

Cooking Time: 15-20 minutes

Boxed Mac and Cheese with Hot Dogs

This classic comfort food recipe is a simple twist on the traditional mac and cheese, adding hot dogs for an extra burst of flavor. Perfect for a quick weeknight dinner or a fun snack for kids.

Ingredients:

– 1 box (7.25 oz) macaroni and cheese
– 4-6 hot dogs, sliced
– 2 tablespoons butter

Instructions:

1. Preheat oven to 350°F.
2. Cook the macaroni and cheese according to package instructions.
3. In a large skillet, melt 1 tablespoon of butter over medium heat. Add sliced hot dogs and cook until heated through.
4. Combine cooked macaroni and cheese with hot dogs in a mixing bowl.
5. Place the mixture into a baking dish and dot the top with the remaining 1 tablespoon of butter.
6. Bake for 15-20 minutes, or until the mac and cheese is golden brown and bubbly.

Cooking Time: 20-25 minutes

Canned Tuna Melt Sandwich

A classic comfort food, this Canned Tuna Melt Sandwich is an easy and satisfying meal that can be prepared in no time. With just a few simple ingredients, you’ll have a delicious sandwich ready to devour.

Ingredients:

– 1 can of tuna (drained and flaked)
– 2 slices of white bread
– 1 tablespoon of butter or non-stick cooking spray
– 1 cup of shredded cheddar cheese
– 1/4 teaspoon of salt

Instructions:

1. Preheat a non-stick skillet or griddle over medium heat.
2. Butter or spray one side of each bread slice.
3. Place one slice of bread, butter-side down, in the skillet.
4. Top with tuna, then sprinkle cheese evenly over the top.
5. Place the second bread slice, butter-side up, on top of the filling.
6. Cook for 2-3 minutes or until the cheese is melted and the bread is toasted.
7. Carefully flip the sandwich over and cook for an additional 2-3 minutes or until the other side is also toasted.

Cooking Time: Approximately 5-6 minutes

Pre-Cooked Rice and Black Bean Bowl

This recipe combines pre-cooked rice with flavorful black beans, topped with fresh veggies and a squeeze of lime juice. It’s a perfect meal for a busy day when you need something quick and satisfying.

Ingredients:

– 1 cup pre-cooked white or brown rice
– 1/2 cup cooked black beans
– 1 tablespoon olive oil
– 1 small red bell pepper, diced
– 1 small yellow onion, diced
– 1 lime, juiced
– Salt and pepper to taste
– Optional: chopped cilantro, shredded cheese, or sliced avocado for topping

Instructions:

1. Heat the olive oil in a medium-sized bowl.
2. Add the diced red bell pepper and yellow onion; cook until tender, about 3-4 minutes.
3. Add the cooked black beans to the bowl; stir to combine with the vegetables.
4. Fluff the pre-cooked rice with a fork and add it to the bowl. Stir until well combined.
5. Squeeze the lime juice over the top of the mixture and season with salt and pepper to taste.
6. Serve hot, garnished with optional toppings if desired.

Cooking Time: 10-12 minutes

Store-Bought Puff Pastry Apple Turnovers

Transform store-bought puff pastry into a delicious dessert by filling it with tender apples and a hint of cinnamon. This recipe is perfect for a quick treat or as a sweet surprise for your family.

Ingredients:

– 1 package store-bought puff pastry, thawed
– 2-3 Granny Smith apples, peeled and sliced
– 2 tbsp sugar
– 1 tsp ground cinnamon
– 1/4 cup butter, melted

Instructions:

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Roll out the puff pastry on a floured surface to about 1/8 inch thickness.
3. In a bowl, mix together sliced apples, sugar, and cinnamon.
4. Spoon the apple mixture onto one half of the pastry, leaving a 1/2 inch border around edges.
5. Fold the other half of the pastry over the filling, pressing gently to seal.
6. Brush tops with melted butter and place on prepared baking sheet.
7. Bake for 20-25 minutes or until golden brown.

Cooking Time: 20-25 minutes

Microwave Frozen Dumplings with Dipping Sauce

Quickly revive frozen dumplings in the microwave and serve with a tangy dipping sauce.

Ingredients:

– 1 package of frozen dumplings (any type, e.g., pork, vegetable, or chicken)
– 1 cup water
– 2 tablespoons soy sauce
– 2 tablespoons rice vinegar
– 1 tablespoon honey
– 1 teaspoon sesame oil
– Sesame seeds and chopped scallions for garnish (optional)

Instructions:

1. Place the frozen dumplings in a microwave-safe dish.
2. Add 1 cup of water to the dish, making sure the dumplings are covered.
3. Microwave on high for 3-4 minutes, or until the dumplings are cooked through and the water is absorbed.
4. While the dumplings are cooking, mix together the soy sauce, rice vinegar, honey, and sesame oil in a small bowl to create the dipping sauce.
5. Once the dumplings are done, remove them from the microwave and let them stand for 1 minute.
6. Serve the cooked dumplings with the prepared dipping sauce. Garnish with sesame seeds and chopped scallions if desired.

Cooking Time: 3-4 minutes

Bagged Salad Mix with Grilled Chicken

Looking for a flavorful and healthy meal that’s ready in no time? This recipe combines the convenience of bagged salad mix with the protein-packed goodness of grilled chicken.

Ingredients:

– 1 lb boneless, skinless chicken breast
– 1 bag of pre-washed mixed greens (approximately 4 cups)
– 1/2 cup cherry tomatoes, halved
– 1/2 cup sliced red onion
– 1/4 cup crumbled feta cheese (optional)
– 1 tbsp olive oil
– Salt and pepper to taste

Instructions:

1. Preheat grill or grill pan to medium-high heat.
2. Season chicken with salt and pepper. Grill for 5-6 minutes per side, or until cooked through.
3. In a large bowl, combine bagged salad mix, cherry tomatoes, sliced red onion, and crumbled feta cheese (if using).
4. Slice grilled chicken into strips and place on top of the salad.
5. Drizzle with olive oil and serve immediately.

Cooking Time: 15-20 minutes

Instant Mashed Potato Shepherd’s Pie

This recipe is a twist on the classic shepherd’s pie, using instant mashed potatoes to save time and effort. The result is a hearty, comforting dish that’s perfect for a weeknight dinner or a weekend lunch.

Ingredients:

– 1 cup instant mashed potatoes
– 1 tablespoon butter
– 1/2 cup frozen mixed vegetables (peas, carrots, corn)
– 1/2 cup cooked ground beef or turkey
– 1/4 cup beef broth
– Salt and pepper to taste

Instructions:

1. Preheat oven to 350°F.
2. In a large microwave-safe bowl, combine instant mashed potatoes, butter, and salt. Microwave for 3-4 minutes, stirring every minute, until smooth and creamy.
3. Add frozen mixed vegetables and cooked ground beef or turkey to the mashed potatoes. Mix well.
4. Transfer the mixture to a 9×13 inch baking dish.
5. Pour beef broth over the top of the potato mixture.
6. Bake for 25-30 minutes, or until the potato topping is golden brown.

Cooking Time: 30-35 minutes

Canned Soup Grilled Cheese Dippers

Canned Soup Grilled Cheese Dippers: A Comforting Twist on a Classic

Elevate your grilled cheese game with this easy and indulgent recipe that combines the creaminess of canned soup with crispy, melty cheese.

Ingredients:

– 2 slices of bread (white or whole wheat)
– 1 can of condensed cream of mushroom soup
– 1 tablespoon of butter, divided
– 1 cup shredded cheddar cheese
– Salt and pepper to taste

Instructions:

1. Preheat a non-stick skillet or griddle over medium heat.
2. Butter one side of each bread slice.
3. Place one bread slice, butter-side down, in the skillet.
4. Spoon about 1-2 tablespoons of canned soup on top of the bread.
5. Sprinkle shredded cheese evenly over the soup.
6. Place the second bread slice, butter-side up, on top of the filling.
7. Cook for 2-3 minutes or until the bread is golden brown and the cheese is melted.
8. Flip and cook for an additional 1-2 minutes.

Cooking Time: 4-5 minutes

Summary

Get ready to cook with ease! This article features 18 delicious recipes that use store-bought ingredients as shortcuts. From salads and soups to pasta dishes and sandwiches, these meals are perfect for busy cooks. Try making a rotisserie chicken salad in minutes, or upgrading instant ramen with a soft-boiled egg. You’ll also find recipes for quesadillas, pizza dough, hummus wraps, and more. These creative uses of store-bought items will have you cooking like a pro in no time!

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.