CHILI RELLENOS CASSEROLE RECIPE | ALLRECIPES
This Chili Rellenos Casserole is very easy to prepare and is loaded with flavor. Great for a busy week night, and good enough for company.
Provided by CLARISSA2
Categories Mexican Recipes
Total Time 1 hours 0 minutes
Prep Time 15 minutes
Cook Time 45 minutes
Yield 6 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
- Evenly layer 1 can chile peppers in the bottom of the baking dish. Sprinkle with half of the Jack and Cheddar cheeses, and cover with remaining chile peppers.
- In a bowl, mix together the eggs, evaporated milk, and flour. If too thick, feel free to add 1/2 cup regular milk. Pour over the top of the chilies.
- Bake in the preheated oven for 25 minutes. Remove from oven, pour tomato sauce evenly over the top, and continue baking another 15 minutes.
- Sprinkle with remaining Jack and Cheddar cheeses, pop under the broiler for a few minutes, and serve.
Nutrition Facts : Calories 387.4 calories, CarbohydrateContent 12 g, CholesterolContent 139.9 mg, FatContent 27.6 g, FiberContent 1.4 g, ProteinContent 23.9 g, SaturatedFatContent 16.7 g, SodiumContent 1449.4 mg, SugarContent 7.3 g
INSTANT POT CHILI - BEST QUICK AND EASY RECIPE!
This is the best Instant Pot Chili recipe, and it's so quick and easy to make in your pressure cooker! This hearty beef chili recipe is perfect for weeknight meals, Sunday dinner, and entertaining.
Provided by Kristine
Categories Main Course
Total Time 55 minutes
Prep Time 15 minutes
Cook Time 15 minutes
Yield 6
Number Of Ingredients 17
Steps:
- Press Saute to turn on saute setting on Instant Pot. Add the olive oil and heat until hot. Add the onion and cook for 2 minutes, until onion starts to soften.
- Add the ground beef and cook, stirring to crumble the meat, until beef is browned, about 5 minutes.
- Stir in the garlic and then press Cancel to turn off the pot.
- Add the bell pepper, chili powder, cumin, dried oregano, garlic powder, brown sugar, salt, pepper, tomato paste and broth to the pot. Stir and scrape up any bits that are stuck to the bottom of the pot.
- Add the crushed tomatoes and beans on top of the other ingredients and DO NOT STIR the tomatoes or beans in. This will help to prevent you from getting a burn warning during pressure cooking.
- Close the Instant Pot lid and turn the steam release valve to the sealing position. Pressure cook on high pressure for 15 minutes. The Instant Pot will take some time to reach pressure and then the cook time will start counting down.
- When the cook time ends, let the pressure release naturally for 10 minutes by leaving the Instant Pot alone. Then quick release the remaining pressure by carefully turning the steam release valve to the venting position using the handle of a long spoon. Once the steam finishes escaping and the pin drops down, open the Instant Pot lid.
- Stir chili and serve with toppings, as desired.
Nutrition Facts : ServingSize 1.5 cups, Calories 374 kcal, CarbohydrateContent 43 g, ProteinContent 28 g, FatContent 12 g, SaturatedFatContent 4 g, CholesterolContent 49 mg, SodiumContent 1326 mg, FiberContent 14 g, SugarContent 12 g
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