A hearty, cheesy twist on the classic stuffed pepper dish.
Ingredients
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1 lb ground beef
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1 small onion, finely chopped
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1 (16 oz) can refried beans
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8 whole roasted green chilies (Hatch preferred)
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2 cups grated Monterey Jack or white cheddar cheese (freshly grated recommended)
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8 corn tortillas, cut into strips
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4 large eggs
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1/4 cup all-purpose flour
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1 (12 oz) can evaporated milk
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1–2 tsp hot sauce (adjust to taste)
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1 tsp paprika
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1/2 tsp onion powder
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1 tsp salt
Instructions
1. Preheat oven
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Set to 375°F (190°C). Grease a 9×13-inch baking dish.
2. Make the egg mixture
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In a bowl, whisk together eggs, flour, evaporated milk, hot sauce, paprika, onion powder, and salt until smooth. Set aside.
3. Cook beef & beans
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In a skillet, cook ground beef and onion over medium heat until browned (5–7 minutes).
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Stir in refried beans and mix until combined.
4. Assemble casserole
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Layer half of the tortilla strips in the baking dish.
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Add half of the green chilies and cheese.
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Repeat with the remaining tortillas, chilies, and cheese.
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Pour egg mixture evenly over the layers.
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Spoon beef & bean mixture on top and spread evenly.
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Sprinkle the remaining cheese over the top.
5. Bake
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Cover with foil and bake 45 minutes.
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Uncover for the last 5 minutes to brown the top.
6. Rest & serve
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Let casserole rest 10 minutes before slicing for clean servings.
Notes
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Drain chilies well to avoid sogginess.
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Freshly grated cheese melts best.
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Tastes even better the next day as flavors meld.
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Great for meal prep—reheats well.
If you’d like, I can also give you a Weight Watchers–friendly version of this that keeps the flavor but trims down the points while staying filling. That way, it can fit right into your WW meal lineup. Would you like me to do that?