Mexican food is a favorite at my house! The crew was getting a little tired of the same old Taco Tuesdays so they begged me for a new delicious twist on one of their favorites, chili rellenos. Normally to make proper, authentic chili rellenos it takes hours of cooking. Well not anymore with this super easy casserole I came up with this weekend!
Meat and Cheesy Chili Relleno Casserole
1 pound lean ground beef
1/2 pound beef chorizo
1 1/2 cups grated Monterey Jack Cheese
3 cans whole green chilis, cut in half
6 eggs, beaten
1 1/2 cups milk
1/2 teaspoon baking powder
Mexican crema
Fresh cilantro, chopped
Preheat oven to 350 degrees. Spray a 9×13 casserole pan with nonstick cooking spray and set aside. Brown the ground beef and chorizo in a large skillet till browned. Remove from heat. In a medium bowl, whisk together the eggs, milk and baking powder. To assemble the casserole: line the casserole pan with 1/2 of the chilis, spread half of the meat over the top of the chilis and sprinkle with half of the cheese. Repeat. Then pour the milk mixture over the top and baking for 40-45 minutes or until browned and bubbly. Serve with a drizzle of mexican crema and fresh cilantro.
Now if you love caramel then you are going to go crazy for my easy Dulce De Leche Cupcakes. The secret is to buy the canned Dulce de Leche. It is so so addictive! I warn you that these just might become a favorite….
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Salted Dulce de Leche Cupcakes
1 box yellow cake mix, cupcakes prepared according to package
1 can dulce de leche (found in the Mexican food aisle)
2 sticks unsalted butter
1 teaspoon vanilla
1/2 teaspoon sea salt
6 cups powdered sugar
3-4 tablespoons whipping cream
Prepare cupcakes according to package instructions. To prepare the frosting: Beat together the butter and dulce de leche till smooth. Continue beating on low, add in the vanilla and salt. Slowly add the powdered sugar and whipping cream as needed. To frost the cupcakes, simply place the frosting in a ziploc bag, skip the end and pipe onto the cupcakes. Sprinkle with a small amount salt. Refrigerate the cupcakes until you are ready to serve.