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Chiles Rellenos Casserole topped with avocado
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5 from 1 vote

Dump-and-Bake Chiles Rellenos Casserole

There's no prep work necessary for this layered Chiles Rellenos Casserole with ground beef and cheese! Just place 5 ingredients in one dish and the oven does the work.
Course Dinner
Cuisine Mexican
Keyword chiles rellenos casserole, chiles rellenos with ground beef, ground beef casserole
Prep Time 10 minutes
Cook Time 40 minutes
Resting Time 10 minutes
Total Time 50 minutes
Servings 4 people
Calories 399kcal
Author Blair Lonergan

Ingredients

  • 6 (6 inch) corn tortillas
  • 1 lb. extra-lean ground beef (use at least 96% lean, or substitute with 99% lean ground turkey breast or ground chicken breast)
  • 2 (7 ounce) cans mild diced green chiles, drained
  • 1 cup enchilada sauce
  • 1 cup shredded cheddar or Monterey Jack cheese
  • Optional garnish: sour cream, sliced green onion, sliced olives, diced avocado or guacamole

Instructions

  • Preheat oven to 425 degrees F. Spray a 2-quart baking dish with nonstick spray.
  • Place 3 of the tortillas in the bottom of the prepared dish, tearing them as necessary to cover the bottom (overlapping is fine).
  • Top with half of the raw meat, breaking up the meat into small pieces as you spread it over the tortillas. Add half of the green chiles, half of the enchilada sauce and half of the cheese. Repeat layers one more time.
  • Cover with foil and bake for 30 minutes. Uncover and bake for an additional 10 minutes (or until beef is cooked through). Allow the dish to rest for about 10 minutes before serving. Garnish with toppings of choice.

Notes

  • While this dump-and-bake method uses raw beef that bakes in the casserole dish, you can also substitute with an equal amount of cooked ground beef that has been browned in a skillet and drained.
  • If you're not using extra lean meat (at least 96% lean), I would suggest cooking the meat in a skillet and draining off the fat before adding it to the casserole. Otherwise, the grease from the meat will sit in your casserole dish as it bakes in the oven.
  • You can substitute 99% lean ground turkey breast for the beef in this recipe.
  • Make Chicken Chile Rellenos Casserole by swapping out the beef and using cooked, diced chicken or raw extra lean ground chicken breast.
  • Prep ahead! You can assemble this dish in advance and keep it in the refrigerator or freezer until ready to bake.
  • Cooking just for two? Cut the ingredients in half and prepare the casserole in a 1-quart baking dish. All other instructions remain the same.

Nutrition

Serving: 1/4 of the casserole | Calories: 399kcal | Carbohydrates: 27g | Protein: 35g | Fat: 16g | Saturated Fat: 8g | Cholesterol: 99mg | Sodium: 1181mg | Potassium: 604mg | Fiber: 5g | Sugar: 4g | Vitamin A: 810IU | Vitamin C: 35.1mg | Calcium: 281mg | Iron: 5.1mg