Layers of Ortega Whole Chiles in a mixture of Ground Beef, egg, cheese; topped with Ortega Chunky Salsa and Cilantro.

Chile Relleno Casserole


1 lb. Ground Beef
1-1/2 Cup Milk
1/2 Cup Chopped Onion
4 Beaten Eggs
2 4 oz. Cans Ortega
Whole Green Chiles
1/4 Cup Flour
6 oz. Jack Cheese,
Shredded ( 1-1/2c.)
1/2 tsp. Salt
1/2 tsp. Pepper
1/2 tsp. Tabasco Sauce
Top With:
2 to 4 oz. Ortega(r) Salsa - Thick & Chunky (Medium Spice)
1 to 2 Tbsp Chopped Fresh Cilantro


Brown Beef and Onions , Drain. Sprinkle Meat with 1/2 tsp. Salt & 1/4 tsp. Pepper. Halve the Chiles lengthwise and remove seeds. Arrange 1/2 the chiles in 10x6x1-1/2" Baking Dish; sprinkle with Cheese; top with meat mix. Arrange remaining Chiles over meat. Combine remaining ingredients (adjust Tabasco to taste), beat until smooth. Pour over Chiles. Bake in moderate oven (350o ) for 45 to 50 minutes or until knife inserted comes out clean. Cool 5 minutes before serving. Spoon on the Ortega Chunky Salsa and sprinkle the Cilantro over all! Serve with your favorite Tortillas or Tortilla Chips.
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