Finally! Time for another edition of the Secret Recipe Club! We took a break in January, but now we’re back and it feel sooo good. 🙂 I just love being part of this club. It’s fun to get to try out new recipes and get to know new bloggers.This month for SRC, I was assigned to Ilona’s Kitchen. Ilona shares tons of recipes on her blog every month that are family tested and approved. She loves to feed her family new recipes and old classics… a great combination, I think! She’s also loves to shop, bake, and go to the gym. A woman after my own heart!! Well, I run, but you get the idea. 🙂 When perusing her blog, I found quite a few recipes I wanted to make: Blueberry Popovers, Chicken & Spinach Tortilla Bake, and Coconut Tea Cake. The last option sounds AWESOME! She just posted the recipe, otherwise that is definitely what I would have made. But alas, Chili Relleno Casserole it was. And it did not disappoint, even though it’s not the most photogenic recipe ever!
Ilona has about three Chili Relleno recipes on her blog… some have been flops and others have been great. Ilona claimed this was the best of the three, and we found it to be pretty wonderful. It seriously tasted great! I’ve never had a real chili relleno, so I can’t testify to the authenticity [it is a casserole after all], but the flavors are phenomenal. It’s just a simple mix of ground beef and vegetables, topped with eggs, oregano, garlic, tomato sauce, and cheese. What’s not to like? Plus, it’s quick and easy to throw together–perfect for those busy weeknights. Ben actually made the whole dish and it was ready waiting for me one night after work. That must be why I like it so much. 🙂 I have no doubt that we’ll be making this again soon! Thanks, Ilona, for introducing me to this great recipe! Can’t wait to try more of your recipes. 🙂
Chili Relleno Casserole
from Ilona’s Kitchen
- 1 pound ground beef
- 1 green pepper, chopped
- 1/4 teaspoon ground oregano
- 1/4 teaspoon garlic powder
- 2 cans [4 ounces each] chopped green chilies
- 4 eggs
- 3/4 cup milk
- 2 cups shredded mexican blend/taco cheese, divided
- 8 ounces tomato sauce
Preheat oven to 350 degrees. Grease a 9×13 baking dish with cooking spray.
In a skillet, brown ground beef. Drain fat and then add green pepper. Cook until tender, then stir in oregano, garlic, and chopped green chiles. Remove from heat and set aside.
In a bowl, whisk together eggs and milk.
Layer half of the meat and 1/2 cup cheese in prepared baking dish. Top with the rest of the meat and another 1/2 cup cheese. Pour egg mixture on top of everything,
Bake for 30 minutes, then remove and spread tomato sauce on top. Sprinkle remaining 1 cup of cheese on top and return to oven for 7 minutes.
Let sit for 10 minutes before cutting, then slice into squares to serve and enjoy.
Be sure to check out other recipes from this week’s Secret Recipe Club reveal here: