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Easy Chile Relleno Bake

Prep 25 min
Total 60 min
Servings 8

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. MORE+ LESS-

By Betty Crocker Kitchens

July 21, 2010

Ingredients

lb lean (at least 80%) ground beef

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

cups Original Bisquick™ mix

eggs, slightly beaten

cup milk

cups shredded Colby-Monterey Jack cheese blend (8 oz)

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

Steps

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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

Serve with sour cream or salsa…or both!
Try a Mexican cheese blend instead of the Colby-Monterey Jack.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving

Calories: 380
Calories from Fat: 190

% Daily Value

Total Fat: 22g; 33%
Saturated Fat 10g 50% Trans Fat 2g
Cholesterol: 145mg; 48%
Sodium: 700mg; 29%
Potassium: 250mg; 7%
Total Carbohydrate: 24g; 8%
Dietary Fiber 1g 4% Sugars 4g
Protein: 22g

% Daily Value*:

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