Chiles Rellenos Casserole

Name: Chiles Rellenos Casserole
Total time: 90 min
Ingredients: 1 tablespoon vegetable oil; 1 onion, chopped fine; 2 pounds 90 percent lean ground beef; 4 poblano chiles (or 6 Anaheim), stemmed, seeded, and chopped; 2 garlic cloves, minced; 2 teaspoons ground cumin; 1 1/4 teaspoons salt; 1 teaspoon dried oregano; 3/4 teaspoon pepper; 1/4 teaspoon cayenne pepper; 1 (10-ounce) can Ro-Tel tomatoes, drained; 10 ounces Monterey Jack cheese, shredded (2 1/2 cups); 1/2 cup all-purpose flour; 3/4 cup skim milk; 2 large egg whites

www.americastestkitchen.com

Too often, this Tex-Mex casserole is a gloppy mess. We wanted to replicate the roasted chile flavor, hearty filling, and crisp fried shell of the original—without all the work.

Keywords

Main Courses
Mexican
Latin America & Caribbean
Beef
Vegetables
Meat
Fruits & Vegetables
Casseroles

View full recipe on www.americastestkitchen.com

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