Shredded Beef Chile Relleno Casserole
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Unrated
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Prep Time
15 mins
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Cook Time
35 mins
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Total Time
50 mins
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Servings
6
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Course
Main Course
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Cuisine
Mexican
Shredded Beef Chile Relleno Casserole
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Whether you're entertaining or relaxing, this recipe hits the spot.
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Ingredients
- 3 7 oz green chiles cans, whole
- 4 egg
- 3 tbsp flour
- 3 tbsp sour cream
- salt to taste, sea salt and freshly cracked
- black pepper to taste, sea salt and freshly cracked
- beef see link for recipe above, shredded
- ½ cup black beans drained and rinsed
- 1 3 oz black olives canned, sliced
- 1 cup cheddar cheese shredded (or more if you want, sharp
- green onion garnish, diced
- avocado garnish
- tomato garnish
- sour cream
- salsa
Instructions
- Preheat the oven to 350 degrees. Coat a 9x9 baking dish with cooking spray.
- Combine eggs, flour, and sour cream together then season with sea salt and freshly cracked pepper, to taste; mix thoroughly.
- Add a layer of the chiles evenly to the bottom of the baking dish. Spread a bit of shredded beef over each chile then sprinkle with a few black beans and top with a bit of shredded cheese. Drizzle half of the egg mixture over the top of the cheese. Repeat by laying down the remaining chiles, shredded beef, and black beans. Drizzle the remaining egg mixture evenly over the top then sprinkle with the cheese so it's evenly covered. Place the olives evenly over the top of the cheese.
- Place into the oven and bake at 30-35 minutes, or until the egg is cooked through. Let it sit for a few minutes before slicing and topping with green onion, avocado, and tomato. Serve with sour cream and salsa. Enjoy!
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