Monday, December 12, 2011

Chile Relleno Casserole - It's Better Than Good!

It's Monday again and the gift making continues.  There seems to be no end in sight at the moment and I have got to get some things in the mail or they are not going to arrive in time for Christmas.  Also, our oldest daughter and her family are moving to Nashville this weekend and next week we will be busy helping them get settled along with -- yes -- Christmas.  This happens to me every year even though I intend to be finished by this time.  Oh well, don't know why I am even remotely surprised.  

Since today was busy, busy, busy I needed something for dinner that wouldn't take a  lot of time and this casserole certainly filled the bill.  It's a recipe I found on Pinterest and knew I would give it a try because it has ingredients that we love.  The "Pinterest poster" called it beef, cheddar and chile casserole.  I call it chile relleno casserole because that is what it tastes like and my husband and son called it fantastic! 

This is a good one if you like Tex/Mex food and it is easy.  It's one that we will be having often.  I can tell you that because it is that good.  Here is what you need.


2 pounds ground beef (I use grass fed)
1 medium onion, chopped
2 garlic cloves, minced
1/2 jalapeno, seeded and chopped (I used canned)
2 teaspoons chili powder (I added more chili powder)
1/2 teaspoon ground cumin
1/2 teaspoon kosher salt
1 8 ounce can tomato sauce
3 cups water
1.5 cups corn meal
1 can creamed corn
1 egg
1 teaspoon baking powder
1/2 teaspoon salt
1 cup shredded cheddar cheese
2  -4 ounce cans chopped chiles

Preheat oven to 350

Brown ground beef and onion until beef is just done.  Add garlic and the jalapenos and continue to cook for another minute.  Add the cumin, chili powder and salt - stir to combine.  Add the tomato sauce and stir to combine.  Remove pan from heat.

In a medium saucepan, bring three cups of water to a simmer.  Using a whisk, slowly add the corn meal and stir to remove lumps.  Remove the saucepan from the heat and stir in the creamed corn.  Stir in the egg, then stir in the baking powder, salt and grated cheese.  Mix well.

In a 9 x 13 casserole dish, layer the ingredients in the following order:

Spread green chiles evenly over the bottom of the casserole.  Spread cooked meat mixture over chiles.  Spread cornmeal mixture over meat, smoothing the surface.

Place the casserole dish in the oven and bake for 45 minutes.  Allow to rest for 10 minutes before serving.  This is how a serving looks -  full of meaty goodness topped with cheesy cornbread!

And this is how it tastes -- yummmmmmmmy!  Since Dan and Tyler declared it wonderful,  it will appear on the menu again (and again and again).

This casserole would be perfect for a crowd, holiday party, tailgate party, or family dinner.  It is easy and ever so tasty.  If you like chile relleno or tamales, you will love this recipe!  All you might need is a green salad and you are all set!  And maybe some guacamole or salsa and chips - yeah.  That sounds wonderful.  We also had black beans cooked with Rotel and Chiles, one of our favorites.  There are so many possibilities here.

With all the busy schedules in the coming days, this is a recipe that is tasty, quick and easy.  Give it a try. I think you are really going to like it.  Simply delicious.

Everyday Donna

Things to Remember:

It's beginning to look a lot like Christmas;
Soon the bells will start,
And the thing that will make them ring is the carol that you sing
Right within your heart.

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