Chile Relleno Bake

Chile Relleno Bake

Miz Helen's Kitchen


1 pound lean ground chuck

1 yellow onion, chopped

2 garlic pods, minced

1 1/2 cups whole kernel corn, cooked

1 1/2 cups pinto beans,cooked 

1 teaspoon salt

1 teaspoon pepper

1 teaspoon cumin

1 teaspoon chili powder

1 teaspoon cayenne pepper

2 cups red chunky salsa

2 (7 ounce) cans whole green chilies

4 eggs, beaten

1 1/2 cups milk

1/4 cups flour

3 cups Cheddar and Monterey Jack Cheese Mix, Shredded

6 corn tortillas

Cooking Oil Spray 


In a large skillet, brown the ground chuck, chopped onions and minced garlic. Cook the mix until the meat is browned and the onion is clear.  Add the corn, beans, and all the seasons, set aside.

Spray a 9X13 baking dish with a cooking oil.

Cover the bottom of the dish with corn tortillas.

Spread the salsa over the tortillas.

Open up the green chilies and take the seeds out.

Place 1/2 of the green chilies on top of the salsa.

Sprinkle 1/2 of the cheese mix on top of the green chilies.

Next spread all the beef and vegetable mixture on top of the cheese.

Next layer the remaining chilies and then the remainder of the cheese.

Mix the milk and flour until it is completely smooth, then add the eggs.

Slowly pour the egg and milk mixture over the top of the dish, making sure it is completely covered.

Bake in a 350 degree oven for 35 minutes or until the center is set.

Remove from the oven and let cool for 10 minutes before slicing.


Recipe Tip

Can freeze for up to 3 months.