Chili Stuffed Casserole is a delicious and hearty dish that combines the warmth of chili flavors with the comfort of a baked casserole. It’s simple to prepare and perfect for family dinners or gatherings. This dish layers tortillas, ground beef, beans, and cheese, resulting in a satisfying meal that everyone will love.
Why Make This Recipe
Making Chili Stuffed Casserole is a fantastic choice for several reasons. First, it’s easy to prepare and requires minimal cooking skills. Second, it is very versatile; you can adjust the ingredients to fit your taste. Plus, it’s a one-pan meal, meaning there’s less cleanup. Lastly, this casserole is filling, making it great for feeding a crowd or enjoying leftovers later.
How to Make Chili Stuffed Casserole
Ingredients:
- 27 ounces green chilies (1 can), whole chilies, preferably Hatch brand
- 1 1/2 pounds ground beef
- 1 onion, finely chopped
- 1 pound grated cheese (Monterey Jack or white cheddar)
- 12 corn tortillas
- 16 ounces refried beans
- 4 eggs, beaten well
- 1/4 cup flour
- 1/2 cup evaporated milk
- 2 teaspoons hot sauce
- 1/4 teaspoon paprika
- 1/4 teaspoon onion powder
- 1 teaspoon salt
Directions:
- Preheat your oven to 375°F (190°C) and grease a 9 x 13-inch baking pan with cooking spray.
- In a large bowl, whisk together the beaten eggs, flour, evaporated milk, hot sauce, paprika, onion powder, and salt until well combined and set aside.
- In a large skillet, brown the ground beef over medium heat with chopped onions until the onions are soft and the meat is browned.
- Add the refried beans to the skillet with the ground beef and onions, mixing until fully incorporated.
- Cut the corn tortillas into 1-inch wide strips.
- Arrange half of the tortilla strips in a single layer on the bottom of the prepared baking pan.
- Layer half of the green chilies evenly over the tortilla strips, followed by half of the grated cheese.
- Repeat with the remaining tortilla strips, green chilies, and cheese.
- Pour the prepared egg mixture evenly over the top of the casserole.
- Spoon the meat and bean mixture over the egg mixture layer and sprinkle with the remaining cheese.
- Cover the casserole with foil and bake for 45 minutes.
- Remove the foil during the last 5 minutes of baking.
- Once cooked through and bubbly, let it cool slightly before serving.
How to Serve Chili Stuffed Casserole
Chili Stuffed Casserole is best served hot from the oven. You can garnish it with sour cream, fresh cilantro, or avocado slices for added flavor. It pairs nicely with a side salad or some tortilla chips for a complete meal.
How to Store Chili Stuffed Casserole
To store leftover Chili Stuffed Casserole, let it cool completely, then cover it tightly with aluminum foil or transfer it to an airtight container. It can be stored in the refrigerator for up to 3-4 days. You can also freeze it for longer storage; just make sure to wrap it well to prevent freezer burn.
Tips to Make Chili Stuffed Casserole
- For added flavor, you can include spices such as cumin or chili powder in your meat mixture.
- If you want to make it spicier, feel free to add jalapeños or extra hot sauce.
- Use non-stick spray generously to prevent sticking, especially with cheese on top.
Variation
You can easily change this recipe by using shredded rotisserie chicken instead of ground beef for a lighter option. Additionally, you can use black beans instead of refried beans for a different texture.
FAQs
1. Can I make this casserole ahead of time?
Yes, you can prepare the chili stuffed casserole ahead of time and store it in the refrigerator until you’re ready to bake it. Just add a few extra minutes to the baking time if it’s going in cold.
2. Can I use different types of cheese?
Absolutely! You can use any kind of cheese you like, such as cheddar, pepper jack, or a blend of cheeses for more flavor.
3. How do I know when the casserole is done?
The casserole is done when it’s bubbly and the top is golden brown. You can check the center with a knife to ensure it’s cooked through.
Chili Stuffed Casserole
Ingredients
For the casserole
- 1 can 27 ounces green chilies, whole chilies, preferably Hatch brand
- 1.5 pounds ground beef
- 1 medium onion, finely chopped
- 1 pound grated cheese (Monterey Jack or white cheddar)
- 12 pieces corn tortillas cut into 1-inch wide strips
- 16 ounces refried beans
- 4 large eggs, beaten well
- ¼ cup flour
- ½ cup evaporated milk
- 2 teaspoons hot sauce
- ¼ teaspoon paprika
- ¼ teaspoon onion powder
- 1 teaspoon salt
Instructions
Preparation
- Preheat your oven to 375°F (190°C) and grease a 9 x 13-inch baking pan with cooking spray.
- In a large bowl, whisk together the beaten eggs, flour, evaporated milk, hot sauce, paprika, onion powder, and salt until well combined and set aside.
- In a large skillet, brown the ground beef over medium heat with chopped onions until the onions are soft and the meat is browned.
- Add the refried beans to the skillet with the ground beef and onions, mixing until fully incorporated.
- Cut the corn tortillas into 1-inch wide strips.
Assembly
- Arrange half of the tortilla strips in a single layer on the bottom of the prepared baking pan.
- Layer half of the green chilies evenly over the tortilla strips, followed by half of the grated cheese.
- Repeat with the remaining tortilla strips, green chilies, and cheese.
- Pour the prepared egg mixture evenly over the top of the casserole.
- Spoon the meat and bean mixture over the egg mixture layer and sprinkle with the remaining cheese.
Baking
- Cover the casserole with foil and bake for 45 minutes.
- Remove the foil during the last 5 minutes of baking.
- Once cooked through and bubbly, let it cool slightly before serving.
