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Corned Beef Chili Releno Casserole
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Corned Beef Hash Relleno Casserole

A very simple to put together casserole of corned beef, enchilada sauce, onions, and bell peppers.
Course Main Course
Cuisine Mexican
Difficulty Easy
Newsletter 2023-02-28
Allergen Capsaicin, Dairy, Nightshades
Prep Time 5 minutes
Cook Time 30 minutes
Resting 10 minutes
Total Time 45 minutes
Servings 8 servings
Calories 298kcal
Author Adrienne Boswell

Equipment

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
US Customary - Metric

Instructions

  • Have ready a 9x13 inch casserole. Mix the enchilada sauce together with the tomato paste. Pour a little of the sauce into the casserole.
    10 oz green enchilada sauce, 1 tablespoon tomato paste
  • Add the bell pepper, corned beef and diced jack cheese.
    2 bell peppers, 12 ounce corned beef hash, 1 cup jack cheese
    corned beef, bell pepper and cheese
  • Put a little of the sauce on top,
  • Add some of the shredded cheese.
  • Add the remaining sauce and top with the rest of the shredded cheese.
    1 cup pepper jack cheese
  • Bake in a 350 °F 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.

Notes

If you want to make this vegetarian or vegan, simply omit the corned beef hash.

Nutrition

Serving: 150g | Calories: 298kcal | Carbohydrates: 8g | Protein: 16g | Fat: 23g | Saturated Fat: 12g | Polyunsaturated Fat: 0g | Trans Fat: 7g | Cholesterol: 66mg | Sodium: 876mg | Fiber: 1g | Sugar: 2g