Beef Chile Casserole (Print Version)
# Ingredients:
→ Peppers
01 -
4 big poblanos charred until skin gets dark
→ Meat Mixture
02 -
1 pound regular ground beef
03 -
1/2 onion diced up
04 -
2 garlic cloves finely chopped
05 -
1 teaspoon ground cumin
06 -
1 teaspoon black pepper
07 -
1/2 teaspoon red pepper flakes
→ Cheese
08 -
1 1/2 cups grated Monterey Jack
09 -
1 1/2 cups shredded sharp cheddar
10 -
1 cup shredded Pepper Jack
→ Egg Mixture
11 -
1 1/2 cups half and half cream
12 -
1/3 cup regular flour
13 -
5 fresh eggs
# Instructions:
01 -
Heat your oven to 450°. Get a baking sheet ready with foil and cooking spray. Clean your peppers and put them on the sheet. Let them roast until the skin turns black and bubbly. Turn them now and then. This takes about 20 to 25 minutes.
02 -
Take those hot peppers and put them in a glass bowl. Cover with plastic wrap and let them sit for 15 minutes. When they cool down enough to handle, peel off the skins, cut them down the middle, and wash out the seeds. Pat them dry with paper towels.
03 -
Get a big skillet hot and brown your beef with the onions and garlic. Toss in the red pepper flakes, black pepper and cumin. After the meat is fully cooked, drain off the fat and put it back in the pan.
04 -
Grab a 2 1/2 quart baking dish and give it a spray. Start with a layer of peppers, add 3/4 cup Monterey Jack, half the meat mix, 1/2 cup Pepper Jack, and 1/2 cup cheddar. Do these layers again and finish with cheddar on top.
05 -
Mix up the half and half, eggs and flour in a bowl until smooth. Pour this all over your layers.
06 -
Put it in a 350° oven uncovered for about 30 to 35 minutes. Add that last 1/2 cup of cheddar on top and cook another 15 minutes or so.
07 -
Once the cheese gets a nice golden brown, take it out. Dish it up with some refried beans or rice if you want.
# Notes:
01 -
Got this recipe idea from Taste of Home magazine
02 -
Great with classic Mexican sides like beans and rice