Ricki's Guest Post: Chile Relleno Casserole! - xoxo Rebecca

Ricki's Guest Post: Chile Relleno Casserole!

Hey you all out there in bloggy world. One of my amazing sponsors has given me the opportunity to share a fantastic recipe with you all for Chile Relleno Casserole. So check it out and stop by her blog as well and say hello! This seriously looks fantastic and super yummy!!!


Hello Lovelies! Rebecca has been kind enough to let me come visit today. I'm Ricki. I have a little blog called Adventures with Rogue Baby. It all started with my little shop, Rogue Baby Boutique, and chronicles our every day adventures. I am Mama to one adorable 2 year old, and wife to an amazing hubby. You can find me over on Rebecca's side bar this month, which some other fantastic ladies.

Today, I wanted to share with you a recipe that my readers have really enjoyed. I absolutely LOVE chile rellenos. By far one of my most favorite dinners. My husband makes wicked good - totally from scratch - chile relleno. Unfortunately, it takes 3-4 hours to prepare and is a lot of work. So I came up with a week night version!

Chile Relleno Casserole!
What you will need:
1 lb ground taco meat
1 can refried beans
1 large can whole chiles
1 1/2 cups shredded monteray jack cheese
3 eggs
8 oz. evaporated milk

Start with a 9x13 casserole dish. The first layer is the can of refried beans.



Your next layer will be browned & seasoned taco meat. I used ground turkey.



Then you lay the chiles out and top them with 1/2 of the cheese then top with another layer of chiles.

In a small mixing bowl, mix the evaporated milk and eggs. Top the chiles with the egg/milk mixture. Then top it all with the remaining cheese.



Bake at 375 degrees for about 35-40 minutes.


ENJOY!!!

xoxo Rebecca