Zutaten für Chile Relleno Casserole
- Ground Beef
- Chorizo Sausage
- Onion
- Garlic Cloves
- Mild Green Chilies
- Cheddar Cheese
- 6 large eggs
- Flour
- Milk
- Salt
- Tabasco Sauce
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Zubereitung von Chile Relleno Casserole
- Preheat oven to 375°F (190°C).
- In a large skillet, brown 1 pound of chorizo sausage over medium heat, breaking it up with a spoon. Drain off any excess grease.
- In a large bowl, combine the cooked chorizo with 1 (15-ounce) can of diced tomatoes (undrained), 1 (10-ounce) can of diced green chilies (Rotel), 1 cup of cooked rice, 1/2 cup of shredded Monterey Jack cheese, 1/4 cup chopped onion, 1 teaspoon of ground cumin, 1/2 teaspoon of cayenne pepper, and salt and pepper to taste.
- Pour the mixture into a greased 9x13 inch baking dish.
- Top with 6 large eggs, lightly beaten, and 1 cup of shredded cheddar cheese.
- Bake for 30-35 minutes, or until the eggs are set and the cheese is melted and bubbly.
- Let cool for 10 minutes before serving. Garnish with fresh cilantro, if desired.
Nutrition Information (Approximate per serving)
Sodium
60 g
Sugar
10g
Fat
90g
Carbs
4g
