Spicy Chili Rellenos Casserole: Ground sirloin, green chiles, cheddar cheese, red bell pepper, eggs, and a splash of Tabasco. Yeah, it’s a casserole, but trust me, this one’s got some serious Tex-Mex vibes.
So, the first time I made this Chile Rellenos Casserole, I wasn’t actually planning on it. It was one of those nights where you open the fridge, and it feels like a sad, barren wasteland. You know, that moment when you’re like, “How have I spent so much on groceries, but have nothing to cook?” Anyway, I found a couple of cans of green chiles I’d forgotten about, and my mind immediately jumped to my grandmother’s chile rellenos—except, let’s be real, I wasn’t about to go through the whole stuffing and frying process on a weeknight.
That’s when this casserole idea hit me. Throw everything into a dish, cover it with cheese, bake it, and voilà—comfort food on autopilot. And funny enough, it was a hit with the family. Now, every time I make it, I think about how sometimes the best recipes come out of those “what do I even have?” moments. I guess necessity really is the mother of invention, especially when it comes to dinner.
What makes this Chile Rellenos Casserole truly special?
Honestly, this casserole is one of those dishes that just works, even when you’re not entirely sure what you’re doing in the kitchen. First off, there’s the cheese—let’s be honest, anything with layers of melty cheddar is going to win some hearts.
But it’s more than just cheese. The subtle spice from the chiles and Tabasco gives it enough heat to keep things interesting without having you guzzling water between bites. And the eggs! Who knew that a casserole could have this light, almost soufflé-like texture? It’s kind of magical, really. You don’t expect that kind of fluffiness in a dish that’s also rich and hearty.
Plus, you get to hit all the right comfort food notes without spending hours in the kitchen. It’s like if a Tex-Mex restaurant and your favorite comfort casserole had a baby. Yeah, it’s that good. And did I mention it’s great for brunch? I mean, who doesn’t love a casserole that can multitask?
What You Need To Make This Chile Rellenos Casserole Recipe?
Alright, let’s talk about the star players here. You don’t need anything fancy—just some solid ingredients that get the job done.
Ground Sirloin: I like to use sirloin because it’s lean, but hey, if you’ve got ground turkey or pork lying around, go for it. You might end up with a slightly different flavor, but that’s the fun of cooking, right?
Green Chiles: These are the unsung heroes of the dish. Mild enough that even spice-averse folks can handle them, but they add this tangy, slightly smoky layer that’s hard to beat. And if you’re feeling bold, toss in some diced jalapeños for a little extra fire.
Cheddar Cheese: Sharp cheddar is my go-to because it cuts through the richness with that perfect tang. But listen, if you’ve got a bag of mixed cheese in the fridge, I’m not judging. Cheese is cheese.
Red Bell Pepper: I love the sweetness red bell peppers bring. If you’ve only got yellow or orange, use those. But please, for the love of all things casserole, don’t use green bell peppers—they’re just too bitter for this recipe.
Egg Mixture: This is what takes the dish from “meh” to “wow.” The eggs, milk, sour cream, and flour combo creates this custard-like base that holds everything together while staying light and fluffy. Make sure to whisk it thoroughly or you’ll end up with clumps of flour, and nobody wants that.
Steps To Make Chile Rellenos Casserole
I’m not saying this recipe is foolproof, but let’s just say if you can sauté veggies and brown some beef, you’re pretty much there.
Sauté the veggies: Get that olive oil heating up in your skillet and throw in the onions and bell peppers. Add a pinch of salt, not just for flavor, but to help the onions release their water. Cook until the onions are translucent and the peppers soften up. It’s like building the flavor foundation—without this step, your casserole will be, well, boring.
Cook the ground beef: Once your veggies are softened, in goes the ground sirloin. Season with salt, pepper, cumin, garlic powder, and that sneaky bit of allspice. Allspice might seem random, but trust me, it adds this earthy warmth that ties everything together. Cook the beef until it’s browned, but don’t go overboard. Remember, it’s still going into the oven, and nobody likes dry beef.
Layer the casserole: Time to assemble! Start with one can of green chiles spread across the bottom of your baking dish. This is your spicy, tangy base. Then, sprinkle a hefty amount of sharp cheddar on top—don’t skimp here, it’s the glue that holds everything together. After that, layer the ground beef mixture evenly across the dish, followed by the second can of chiles. More cheese on top, because obviously.
Prepare the egg mixture: In a bowl, whisk together eggs, flour, milk, sour cream, and a dash of Tabasco. This is the magic sauce that makes the casserole light and fluffy. Pour it evenly over your beef and cheese layers. Don’t worry if it looks a little messy—that’s what casseroles are all about.
Bake to perfection: Pop your dish into a 350°F oven and let it bake for about 45-50 minutes. The goal here is for the egg mixture to set, so if it’s still jiggly, give it a few more minutes. About 10 minutes before it’s done, sprinkle more cheese on top. If the top isn’t golden brown enough when it’s finished, turn on the broiler for a few minutes—just don’t wander off and forget about it. Burnt cheese is a tragedy.
Storage Options:
Now, here’s the best part: this casserole is basically built for leftovers. After it cools down, cover it with foil or transfer it to an airtight container. It’ll last in the fridge for about 3-4 days, and you can even freeze individual portions if you want to save it for later. To reheat, a microwave works fine, but the oven is where it’s at—350°F for about 15 minutes will get you that fresh-out-of-the-oven feel again. And honestly, it might taste even better the next day, when the flavors have had time to get to know each other.
Variations and Substitutions:
This recipe is super adaptable, so feel free to make it your own!
Meat Substitutions: No ground sirloin? No problem. Ground turkey, chicken, or even pork can work. For a spicy twist, try chorizo—it’ll add a ton of flavor without any extra effort.
Cheese Variety: Sure, sharp cheddar is great, but who says you have to stop there? Monterey Jack, or even a Mexican cheese blend, could bring a new flavor dimension to the dish. And if you like a little heat, try using pepper jack for half the cheese.
Vegetarian Version: Skip the meat entirely and load up on veggies. Zucchini, mushrooms, and black beans are all great options. You won’t even miss the beef, I promise.
Extra Heat: For those of you who like to break a sweat while eating, add chopped jalapeños, or use a can of diced tomatoes with green chiles. You could even toss in a few extra dashes of hot sauce to the egg mixture if you’re feeling brave.
Egg-Free Option: If you’re trying to cut back on eggs or can’t eat them, swap the eggs out for a mixture of silken tofu and a little cornstarch. It won’t be exactly the same, but it’ll still hold everything together.
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Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Spicy Chili Rellenos Casserole
Ingredients
- 1 lb ground sirloin
- 1/2 cup chopped onion
- 3/4 cup red bell pepper chopped
- 1 teaspoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1 teaspoon cumin
- 1/4 teaspoon allspice
- 2 cans 4 oz each chopped green chiles
- 1 1/2 cups shredded sharp cheddar cheese plus extra for topping
- 1/2 teaspoon milk
- 1/2 cup sour cream
- 1/4 cup all-purpose flour
- 4 eggs beaten
- Dash of Tabasco sauce
Toppings:
- sour cream black olives (sliced), and chopped green onions
Instructions
- Sauté Vegetables: In a medium-sized skillet, heat the olive oil over medium heat. Add the chopped onion and red bell pepper, seasoning with a pinch of salt. Cook until the onion becomes translucent and the peppers soften, approximately 5-7 minutes.
- Cook Ground Sirloin: Add the ground sirloin to the skillet with the sautéed vegetables. Season with salt, pepper, cumin, allspice, and garlic powder. Cook the meat until fully browned, taking care not to overcook, as it will continue cooking in the oven. Drain any excess fat by tilting the skillet and using a paper towel to absorb the grease.
- Prepare the Casserole Base: In a 9 x 13-inch baking dish, evenly spread one can of chopped green chiles across the bottom. Sprinkle half of the shredded sharp cheddar cheese over the chiles.
- Layer the Meat Mixture: Evenly distribute the drained ground beef and vegetable mixture over the cheese layer in the baking dish. Top the meat with the second can of chopped green chiles, followed by another layer of cheese.
- Prepare the Egg Mixture: In a mixing bowl, whisk together the milk, sour cream, flour, beaten eggs, and a dash of Tabasco sauce until smooth. This mixture will serve as the casserole’s binding agent, giving it a fluffy texture.
- Pour and Bake: Pour the egg mixture evenly over the layered ingredients in the baking dish. Preheat the oven to 350°F (175°C) and bake the casserole for 45-50 minutes, or until the egg mixture has fully set and the top is golden.
- Add Final Cheese Topping: About 10 minutes before the casserole finishes baking, sprinkle additional cheddar cheese on top. If the casserole has not browned sufficiently by the end of the baking time, switch the oven to broil for 3-5 minutes, watching carefully to avoid burning.
- Serve: Once baked, remove the casserole from the oven and allow it to cool slightly before serving. Garnish with sour cream, sliced black olives, and chopped green onions as desired.
Notes
Nutrition
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
