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Easy Chile Relleno Bake
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Prep Time:
25 minutes
Total Time:
1 hour
Award-winning Southwest-style Mexican "Chiles Rellenos" recipe by Kathy Davis for the Bisquick® contest.
Ingredients:
  • 1 lb lean (at least 80%) ground beef
  • 1 medium onion, chopped (1/2 cup)
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon salt, if desired
  • 1/8 teaspoon pepper
  • 2 cups Original Bisquick™ mix
  • 3 eggs, slightly beaten
  • 1 cup milk
  • 2 cups shredded Colby-Monterey Jack cheese blend (8 oz)
  • 2 cans peeled whole green chiles, drained
Instructions:
  • Preheat oven to 350F and generously coat a 12x8-inch or 11x7-inch (2-quart) glass baking dish with cooking spray.
  • In a 10-inch skillet, sauté beef, onion, chili powder, cumin, salt, and pepper over medium-high heat for 5 to 7 minutes, stirring occasionally, until beef is cooked through; then, drain the excess fat.
  • In a medium bowl, whisk together Bisquick mix, eggs, and milk until smooth with minimal lumps. Pour half of the batter into a baking dish, then sprinkle with 1 cup of cheese. Layer the beef mixture evenly over the cheese. Make a lengthwise slit down the long edge of each chile pepper, open them up, and lay them flat on the beef mixture, overlapping as needed. Sprinkle with the remaining 1 cup of cheese. Pour the rest of the batter on top to cover everything evenly.
  • Bake without a cover for 25 to 35 minutes, or until the topping turns a light golden brown.

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