Recipe Time! Chile Relleno Lasagna

1 Comment

Good morning and happy Monday! I’ve got a good recipe for you today that is a great, light vegetarian option (or you can add ground beef and make it a little meatier, which this recipe did).

chile_rellenos_4

A few weeks ago, I fell victim to finding a great recipe online, not bookmarking it, and then never being able to find it again. I had green and red peppers in the fridge, chile rellenos sounded great, but I didn’t want to fry anything, didn’t want it to be complicated, and didn’t want to stuff the peppers. So then I thought to search for Chile Relleno Casserole, but all of those recipes called for weird ingredients, or too much carby stuff that would ruin the veggie-tastic theme I was going for.

So I kind of made this up. But it turned out delicious! Sorry I don’t have any pictures of the real thing, but imagine a bell pepper lasagna.

Chile Relleno Lasagna

2 green and 2 red peppers (or all one color if you prefer)
1 lb. ground beef
1 packet taco seasoning
1 bag frozen seasonings (or 1 onion chopped / 1 clove garlic chopped)
1 can black beans
Salsa (I used the tomato sauce recipe for the Stuffed Poblano Pepper* recipe that I love)
1 bag of your favorite shredded Mexican cheese

Preheat oven to 400 degrees (or higher) and place whole peppers right on oven rack to grill/char. Watch them until the skin starts blackening and blistering (about 10-15 minutes). Remove from oven and place in large Ziploc bag to steam for about 5 to 10 minutes.

Meanwhile, saute beef and chopped onion/garlic until browned. Drain. Add taco seasoning, a little water and simmer until absorbed. *If you use the homemade tomato sauce, blend 1 can whole tomatoes, 1 onion chopped, 2 cloves garlic until liquid. Add salt/pepper. Set both aside. Rinse 1 can of black beans and set aside.

Once peppers are cooled a bit, peel off skin, and slice into large sections (almost like lasagna noodles). We are creating layers, so cut them like large rectangles.

Take out baking dish and put a little sauce on bottom. Layer with strips of pepper. Top that layer with ground beef, black beans, sauce and cheese. Layer again with strips of pepper and repeat with ground beef, black beans, sauce and cheese. Top with last layer of pepper strips, last of sauce and top with more cheese.

Cover with foil and bake about 25-30 mins at 350 degrees or until everything is bubbling together. And enjoy!

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Author: soroussell

Just a small town girl. Reader. Writer. Lover of music. Marketer. Strategist. Brand lover. Saved by grace. Wife. Sister. Daughter. Friend. Undeniable.

One thought on “Recipe Time! Chile Relleno Lasagna

  1. Looks yummy!

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