Pioneer Woman's Chile Relleno Casserole Recipe
The Pioneer Woman's Chile Relleno Casserole Recipe is cheesy, flavorful and easy to make. It tastes like a classic Mexican dish but is faster to prepare.
Ingredients
- Ground beef – 1 pound
- Roasted green chiles – 1 cup chopped
- Onion – 1 medium diced
- Garlic – 2 cloves minced
- Canned diced tomatoes – 1 cup
- Cream cheese – 8 ounces softened
- Sour cream – ½ cup
- Shredded cheddar cheese – 1 cup
- Shredded Monterey Jack cheese – 1 cup
- Eggs – 3 beaten
- Salt – 1 teaspoon
- Black pepper – ½ teaspoon
- Olive oil – 2 tablespoons
Instructions
Preheat the oven
- Preheat oven to 350°F. Grease a 9x13-inch baking dish with olive oil or butter.
Cook the beef
- Heat a skillet over medium heat. Add ground beef and cook until browned. Drain excess fat.
Add vegetables
- Add diced onion, garlic, and roasted chiles to the beef. Cook for 5 minutes until soft.
Stir in tomatoes
- Add diced tomatoes to the skillet. Mix well and cook for 3 more minutes.
Prepare creamy mixture
- In a bowl, combine cream cheese, sour cream, beaten eggs, salt and black pepper. Mix until smooth.
Combine beef and creamy mixture
- Add beef mixture to the creamy mixture. Stir until ingredients are evenly blended.
Assemble casserole
- Pour mixture into the greased baking dish. Spread evenly with a spatula.
Add cheese
- Top casserole with shredded cheddar and Monterey Jack cheese. Spread evenly for full coverage.
Bake
- Place casserole in oven. Bake for 30–35 minutes until cheese is bubbly and golden.
Serve
- Remove casserole from oven. Let it rest 5 minutes. Serve warm with favorite sides.
Notes
- Roast chiles in advance for extra flavor.
- Use a mix of cheeses for richness.
- Stir eggs into cream cheese carefully to avoid lumps.
- Taste filling before baking to adjust seasoning.
- Let casserole rest briefly for easier slicing.