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Easy Chile Relleno Bake

Honorable Mention Bisquick® Recipe Contest 2010! Strut flavors of the Southwest with an easy take on Mexican "CHEE-lehs rreh-YEH-nohs." Recipe submitted by Kathy Davis.

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( 3 Ratings)

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Member Reviews ( 4 )

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Prep Time 25 min
Total Time 60 min
Servings 8

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 (4 oz each) Old El Paso® peeled whole green chiles, drained

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Directions

1 Heat oven to 350F. Spray 12x8- or 11x7-inch (2-quart) glass baking dish with cooking spray.
2 In 10-inch skillet, cook beef, onion, chili powder, cumin, salt and pepper over medium-high heat 5 to 7 minutes, stirring occasionally, until beef is thoroughly cooked; drain.
3 In medium bowl, mix Bisquick mix, eggs and milk with whisk until only tiny lumps remain. Pour half of the batter into baking dish. Sprinkle with 1 cup of the cheese. Spoon beef mixture evenly over cheese. Using paring knife, cut lengthwise slit down long edge of each chile; open and arrange flat on beef mixture, overlapping if necessary. Sprinkle with remaining 1 cup cheese. Pour remaining batter on top to cover.
4 Bake uncovered 25 to 35 minutes or until topping is light golden brown.

EXPERT TIPS

Expert Tips

Serve with sour cream or salsa…or both!

Try a Mexican cheese blend instead of the Colby-Monterey Jack.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 380
Calories from Fat: 190),

% Daily Value

Total Fat: 22g; 22%
(Saturated Fat 10g, 10% Trans Fat 2g 2% ),
Cholesterol: 145mg; 145%;
Sodium: 700mg; 700%;
Total Carbohydrate: 24g; 24%
(Dietary Fiber 1g 1% Sugars 4g 4% ),
Protein: 22g; 22%

% Daily Value*:

Vitamin A: 10%;
Vitamin C: 8%;
Calcium: 30%;
Iron: 15%;

Exchanges:

1 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;

Carbohydrate Choices:

1 1/2

*Percent Daily Values are based on a 2,000 calorie diet.

REVIEWS & COMMENTS

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1 - 3 of 4 Reviews View All

Posted 2/28/2013 7:39:51 AM REPORT ABUSE wakiash said:

Rating:

Really bad!!! Far too much crust and not enough filling. Needs a little more flavor, too. Next time I will add more filling and leave off the top crust

This reply was: Helpful Inspiring

Posted 7/23/2011 4:37:27 PM REPORT ABUSE crystaleve4989 said:

Rating:

very good!!

This reply was: Helpful Inspiring

Posted 6/9/2011 8:05:03 PM REPORT ABUSE Siouxcity said:

Rating:

I made this for Mother's Day and it was very good and well received. I made it vegetarian by using soy style meat. I used dehydrated taco style granules and after rehydrating them, I simply used them as the meat but without seasoning or cooking since they were already seasoned. If I had used the frozen ground beef style soymeat, I would have followed the directions for the fixing the ground beef with onion and seasonings. I often use meat recipes and sub non-meat. Sometime they come out just as good and this was one of those times!

This reply was: Helpful Inspiring