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+ servings

Shredded Beef Chile Relleno Casserole

Prep Time15 mins
Servings: 6


  • 3 7 oz cans of whole green chiles
  • 4 eggs
  • 3 tbsp flour
  • 3 tbsp non fat sour cream
  • Sea salt and freshly cracked pepper to taste
  • Shredded beef see link for recipe above
  • 1/2 cup of drained and rinsed black beans
  • 1 3 oz can of sliced black olives
  • 1 cup sharp cheddar cheese shredded (or more if you want)
  • Diced green onion garnish
  • Avocado garnish
  • Tomato garnish
  • Sour cream
  • Salsa


  • 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 on 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!