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Easy Chile Relleno Bake

  • 8servings
  • 60minutes
  • 380calories

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Source: www.bettycrocker.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Cellulose
VitaminsB1, B2, B3, B9, B12, H, C, D, P
MineralsZinc, Copper, Natrium, Fluorine, Chromium, Silicon, Calcium, Potassium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 lb lean (at least 80%) ground beef

  2. 1 medium onion, chopped (1/2 cup)

  3. 1/2 teaspoon chili powder

  4. 1/4 teaspoon ground cumin

  5. 1/4 teaspoon salt, if desired

  6. 1/8 teaspoon pepper

  7. 2 cups Original Bisquick® mix

  8. 3 eggs, slightly beaten

  9. 1 cup milk

  10. 2 cups shredded Colby-Monterey Jack cheese blend (8 oz)

  11. 2 cans (4 oz each) Old El Paso® peeled whole green chiles, drained

Instructions Jump to Ingredients ↑

  1. Heat oven to 350F. Spray 12x8- or 11x7-inch (2-quart) glass baking dish with cooking spray.

  2. In 10-inch skillet, cook beef, onion, chili powder, cumin, salt and pepper over medium-high heat 5 to 7 minutes, stirring occasionally, until beef is thoroughly cooked; drain.

  3. In medium bowl, mix Bisquick mix, eggs and milk with whisk until only tiny lumps remain. Pour half of the batter into baking dish. Sprinkle with 1 cup of the cheese. Spoon beef mixture evenly over cheese. Using paring knife, cut lengthwise slit down long edge of each chile; open and arrange flat on beef mixture, overlapping if necessary. Sprinkle with remaining 1 cup cheese. Pour remaining batter on top to cover.

  4. Bake uncovered 25 to 35 minutes or until topping is light golden brown.

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