Description
A hearty, cheesy Tex-Mex casserole layered with roasted green chilies, seasoned beef, refried beans, corn tortillas, and topped with a creamy egg mixture.
Ingredients
- 1 lb ground beef
- 1 small onion, finely chopped
- 1 (16 oz) can refried beans
- 8 whole roasted green chilies (preferably Hatch)
- 2 cups grated Monterey Jack or white cheddar cheese
- 8 corn tortillas, cut into strips
- 4 large eggs
- 1/4 cup all-purpose flour
- 1 (12 oz) can evaporated milk
- 1-2 tsp hot sauce (adjust to taste)
- 1 tsp paprika
- 1/2 tsp onion powder
- 1 tsp salt
Instructions
- Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
- In a bowl, whisk eggs, flour, evaporated milk, hot sauce, paprika, onion powder, and salt until smooth. Set aside.
- In a skillet, cook ground beef and onion over medium heat until browned, about 5-7 minutes. Stir in refried beans and mix well.
- Layer half of the tortilla strips in the bottom of the dish. Top with half of the green chilies and half of the cheese.
- Repeat the layers with remaining tortillas, chilies, and cheese.
- Pour egg mixture evenly over the layers. Spoon beef and bean mixture on top and spread evenly.
- Sprinkle remaining cheese on top.
- Cover with foil and bake for 45 minutes. Uncover for the last 5 minutes to brown the top.
- Let rest for 10 minutes before serving.
Notes
- Drain green chilies on paper towels to avoid a soggy casserole.
- Use freshly grated cheese for best melt and flavor.
- Letting it rest helps the casserole set for clean slices.
- This dish is excellent for meal prep—flavors deepen overnight.