Corned Beef Chili Relleno casserole is quick and easy. You can throw it together and have it on the table in under an hour.
This Corned Beef Hash Chili Relleno Casserole is easy to throw together that might look ugly on your plate, but it’s delicious in your mouth.
Ok, I’ll admit it, this is not the most pretty casserole in the world, but it is really delicious. It was inspired by my Quick Chili Rellenos, but I didn’t have the poblano chilis, only bell peppers. This is what happens when you haven’t really planned anything and everyone is hungry for something simple and interesting. Putting this together couldn’t be simpler. It will easily feed eight with a nice salad, or four with leftovers.
The possibilities for this casserole are pretty wide. I used canned corned beef hash, but if you make your own, or have leftover corned beef in the spring, you could use that instead. If you want to make this vegetarian, you could omit the corned beef hash.
I used canned green enchilada sauce that I had on hand in my pantry. The green is a good choice because it doesn’t fight with the other flavors. Just add a little tomato paste to it, and you’re fine. Really, this recipe is so easy you don’t need one, but I’ll write it down anyway.
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Corned Beef Hash Relleno Casserole
Equipment
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Ingredients
- 10 oz green enchilada sauce, 1 small can
- 1 tablespoon tomato paste
- 2 bell peppers, sliced
- 12 ounce corned beef hash, canned
- 1 cup jack cheese, cubed
- 1 cup pepper jack cheese, shredded
Instructions
- 10 oz green enchilada sauce, 1 tablespoon tomato pasteHave ready a 9×13 inch casserole. Mix the enchilada sauce together with the tomato paste. Pour a little of the sauce into the casserole.
- 2 bell peppers, 12 ounce corned beef hash, 1 cup jack cheeseAdd the bell pepper, corned beef and diced jack cheese.
- Put a little of the sauce on top,
- Add some of the shredded cheese.
- 1 cup pepper jack cheeseAdd the remaining sauce and top with the rest of the shredded cheese.
- Bake in a 350 °F (177 °C) oven for about 30 minutes or until the peppers are soft and the cheese is melted and bubbling. Let the casserole sit for about 10 minutes to calm down before serving.
Thanks! I made this and it was really good. You’re right, it ain’t pretty, but it sure is tasty.