Chile Relleno Casserole {Portion Fix/21 Day Fix}
Ingredients
- 1 pound lean ground beef
- ½ cup onion, diced
- salt and pepper
- 2 cans diced green chiles (optional pepper strips) , divided in ½
- 2 cups cheddar cheese, shredded , divided in ½
- 1 cup milk of your choice
- 4 large eggs, beaten
- ¼ cup gluten-free flour
- dash hot sauce
Instructions
- Brown ground beef and onion till done. Drain well and season with salt and pepper.
- Prep as many ingredients as needed.
- Preheat oven to 350°
- Spray 2-3 quart casserole dish, sprayed with olive oil spray.
- Layer 1 can of the chopped chiles to the bottom of the pan.
- Add 1 cup of cheese on top of the chiles.
- Spread all the ground beef mixture on top of the cheese.
- Add 2nd can of chilies on top of the meat.
- Add 1 cup of cheese on top of the chilies.
- Mix eggs, milk, flour, and hot sauce very well and pour over the whole pan.
- Put chile slices over the top if you are using them.
- Bake 40-45 minutes or till golden and set. Insert a knife in the center, if it comes out clean it is done.
Portion Fix/21 Day Fix Container counts for 1/6 of the pan: 1R, 1B
Notes
AIR FRYER INSTRUCTIONS:
Add the layers of the casserole to your solid air fryer basket insert or air fryer safe casserole dish. Bake 25 minutes or until set firm.