Chili Stuffed Casserole
Chili Stuffed Casserole is a delicious and hearty baked dish that layers tortillas, ground beef, beans, and cheese, making it perfect for family dinners or gatherings.
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.
Notes
Chili Stuffed Casserole can be garnished with sour cream, fresh cilantro, or avocado slices for added flavor. To store leftovers, cover tightly and refrigerate for up to 3-4 days. It can also be frozen for longer storage, but ensure it's well-wrapped to prevent freezer burn.