Easy Chile Relleno Casserole

Chile rellenos are difficult to make at home.  From finding Hatch Anaheim chiles that are completely intact after roasting, to stuffing and deep frying, the hole process is a pain in the ass.   Try this simple casserole for the same ingredients and flavors in a much easier format.

From Gigi Ellis

You will need: 9” pie tin; ½ lb ground beef; ¼ C chopped onion (optional),  Bisquick or pancake batter; 12 roasted/peeled long green chili’s or canned whole green chili’s, shredded cheese (I use the Mexican mix or mild cheddar)

Preheat Oven to 350-degrees

• Brown the hamburger with the onions and season with garlic salt, cumin, and pepper (to taste)
• Mix Bisquick to a pancake consistency or use pancake batter (batter should be a little bit thicker than it is for pancakes)
• Spray pie tin with Pam and pour just enough batter in the pan to cover the bottom (thinly)
• Take 6 of the chili’s and open them up flat to use as your bottom crust (line the sides and bottom with the opened chili’s)
• Pour in browned meat and cover with cheese
• Place the remaining 6-chili’s opened as a top crust on top of meat and up on sides of tin
• Pour batter over the top of the “top layer” of chili’s reserving ¼ cup to be used later
• Place in oven uncovered for 15-minutes
• Pour the ¼ cup reserve over the top of the crust “to fill in the holes”
• Return to the oven and cook for another 15-min

At the end of the cooking time take the pie out of the oven and let rest for about 5-minutes. You can also serve with guacamole and/or sour cream; beans or Spanish rice; and tossed salad on the side.