I love nothing more than going to a Mexican restaurant, relaxing with friends, and stuffing myself with great Mexican meal. However, with 2-year-old, sitting down and enjoying a meal is a dicey thing at best. This has forced me to start seeking out recipes that can give me that “restaurant” feel at home.
Chili Relleno Casserole
For this recipe, you will need ground beef, chorizo or pork sausage, one small onion, garlic cloves, an 8 ounce can of whole green chilies, shredded sharp cheddar cheese, eggs, flour, milk, and Tabasco.
Preheat your oven to 350 degrees. Brown your ground beef and sausage in a large skillet. Dice your onion and add 1 cup of that to your beef-sausage mixture. Add 2 cloves of minced garlic and stir. Drain off the fat when it is done. Using a 9×9 casserole dish, spread out half of the chilies and sprinkle with 1 1/2 cups of shredded sharp cheddar cheese. Place your beef-sausage mixture on the cheese and top with the rest of the chilis. In a medium bowl, beat 4 eggs and 1/2 cup of flour until smooth. Then add 1 1/2 cups of milk, 1/2 teaspoon of salt, and Tabasco (to taste). Pour this mixture over the casserole and pop into the oven for about 40 minutes. Remove and sprinkle with 1/2 cup of sharp cheddar cheese.
Green Chili Rice
For this recipe, you will need cubed Monterey Jack cheese, instant rice, sour cream, green chilies, and garlic powder.
Preheat your oven to 350 degrees. Bring 1 cup of water to boil in a medium saucepan. Add 1 cup of instant rice and stir. Remove from heat and let stand for three minutes. Add 1 cup of cubed Monterey Jack cheese, 2 cups of sour cream, 1 teaspoon of salt, 1 cup of chopped green chilies, and 1/4 teaspoon of garlic powder. Stir well and place in a 2-quart casserole dish (greased). Bake at 350 degrees for 20 minutes.