Sometimes after a weekend of nothing but Oysters you just want something beefy and cheesy. Oh, this hit the spot.
I am so over summer and the only reason why is the heat – I hate the heat. I could deal with cold, rainy, snowy and/or cloudy weather every day, but the summer heat is something I could do without. It’s just not for me. However, as I write this I think of one awesome memory in the hot summer nights. It was the first time we decided to take our son for his first ice cream cone. The ice cream shop was full so we ended up sitting outside in the heat, thank goodness the sun was not out. It was so hot outside that the ice cream was literally melting all around our hands, we could not eat it fast enough – and if you know my husband, you know this is pretty amazing. If you don’t know him; he used to play football and is very efficient in his eating. We were laughing so hard and our son’s face was just a mess. It makes me smile just thinking about it. Thank you summer for that wonderful memory… but you can go now and let autumn begin, before my favorite and dear winter is here.
This dish will be perfect for the colder months – or if you just want something beefy and cheesy. The recipe calls for roasted and peeled chiles, I bought canned but doing it yourself at home would give much more flavor. I will be making this one again, it was very easy to put together and tastes great reheated. Enjoy!
Beefy Chile Relleno Bake
- 1.5 lb ground beef
- 2 tablespoons taco seasoning
- ½ cup red onion, chopped
- 2 cups pancake mix, dry
- 3 eggs, slightly beaten
- 1 cup milk
- 2 cups shredded Monterey Jack cheese, shredded
- 3-4 green chiles, roasted and peeled
- Heat oven to 370F. Grease 8x8- or 9x9-inch glass baking dish
- Brown ground beef in skillet over medium-high heat, drain
- Return beef to skillet and add onions, cook until onions soft. Add water and taco seasoning, stir until fully mixed and remove from heat
- Combine pancake mix, eggs and milk – beat until smooth
- Pour half of the batter into baking dish. Sprinkle with 1 cup of the cheese. Spoon beef mixture evenly over cheese.
- Cut each other pepper lengthwise and spread on top of beef until covered
- Sprinkle with rest of cheese and then rest of batter
- Bake uncovered 25 to 30 minutes or until topping is light golden brown
- Enjoy with Pico de Gallo and Sour Cream!
Recipe adapted from Betty Crocker