Shredded Beef Chile Relleno Casserole
Servings 6
Equipment
- 9x9-Inch Baking Pan
Ingredients
- 3 7-oz cans of whole green chiles
- 4 eggs well-beaten
- 3 tbsp flour
- 3 tbsp sour cream
- Sea salt and freshly cracked pepper to taste
- Shredded beef, drained See the link up above for the recipe
- ½ 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)
Serving:
- Diced green onion sliced
- Avocado diced
- Tomato diced
- Sour cream
- Salsa
Instructions
- Preheat the oven to 350 degrees. Coat a 9x9 baking dish with cooking spray.
- Combine eggs, flour, and sour cream, 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 (click this link for recipe) over each chile, then sprinkle with a few black beans and top with 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 top 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!