EASY CHILE RELLENO BAKE

Easy Chile Relleno Bake image

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.

Provided by Betty Crocker Kitchens

Categories Entree

Time 1h

Yield 8

Number Of Ingredients 11

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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

Steps:

Heat oven to 350F. Spray 12x8- or 11x7-inch (2-quart) glass baking dish with cooking spray.
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.
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.
Bake uncovered 25 to 35 minutes or until topping is light golden brown.

Nutrition Facts : Calories 380, Carbohydrate 24 g, Cholesterol 145 mg, Fat 1 1/2, Fiber 1 g, Protein 22 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 700 mg, Sugar 4 g, TransFat 2 g