This Mexican casserole recipe is a cheesy flavorful dish.
The mild flavors of green chiles combined with caramelized onions, garlic, ground beef and several Mexican spices make this quiche-like dish quite heavenly. This is a dish that can be served for breakfast, lunch or dinner.
I brought this to a bunko party, cut it up into nice appetizer size pieces and everyone loved it.
Left-overs heat up nicely in the microwave or oven.
Saute onion in olive oil in a large fry pan. Start with your flame on high and then lower the temperature to low. Continue stirring and cooking onion for 35 minutes until onion cooks down and turns a golden brown. Add garlic and saute an additional 4 minutes. Set aside in a bowl.
Brown the beef in the same pan and salt to taste. Add the water, cumin, oregano, and chili powder and stir till well mixed. When beef is almost done add the onion, garlic mixture and mix all ingredients well.
Place the green chiles on a cutting board and slice them open and lay flat. Use paper towels to pat dry.
Coat the baking dish with Pam spray. Now layer the green chiles on the bottom of dish then the cheese and then the beef. Repeat these layers one more time. Finish with cheese on top.
In a medium size bowl mix the eggs and milk with a whisk. Add the flour a little at a time to avoid lumps.
Pour the egg mixture over the chile, beef and cheese. Bake in a 325 degree oven for 35 to 40 minutes.
Make 8 servings.
This Mexican casserole recipe is delicious topped with guacamole and salsa.
Made your apple pie recipe yesterday. Absolutely the best!! And no gap! Your spice mixture was just right.
I have the apple/corer/peeler and it made perfect slices in no time. Thank you so much for your wonderful step by step instructions and for the video. Much appreciated. Lucky me! :)
Hi! I just wanted to say that your tortilla recipe/video is pretty much the greatest thing ever! I'm a college student, so it's a really great/cheap thing to make. They're especially good with butter, honey, and brown sugar.
I just have to make sure my family doesn't find out I stopped using the family tortilla recipe! Ha! Thanks again!
Queens, New York
I just have to write to you and admit something! I'm preparing your spanish rice recipe at the moment AND....I want to thank you!
I had actually given up on making Spanish rice! No one, or no recipe, until YOURS, ever said to actually BROWN the rice so much.! I think thats the taste difference!
Thank YOU so much. I followed your recipe exactly,..and it is absolutely wonderful!
-Martha MacDonald from
Just to let you know that I found your website and love it. We have very limited Mexican produce in Australia and I am enjoying making your recipes.
I have made your enchilada sauce a few times now. We all love it and have managed to find pinto beans at our central markets. Good Job. Well done.
-Wendy Sachse from
Rockin' Robin, you truly rock! I live in china right now, far, far away from my beloved Mexican food. Finding ingredients is hard enough, learning how to make everything from scratch no longer is with your recipes.
Though I've only tried your tortilla recipe, I will certainly be coming back to your site to make retried beans and Spanish rice!
My tortillas were awesome, best yet, thanks for giving us a night of Mexican food all the way over here in China!
-Erin from Santa Barbara, California
THANK YOU, THANK YOU!! I stumbled upon your website today as I searched the web for flour tortilla recipes. I made these just after viewing your video, and five of us devoured them.
SO DELICIOUS. And easy to make! I am most grateful to you for this simple, tasty recipe. Your video was a useful tutorial.
I've not attempted to make tortillas prior to making yours, though we often eat tortillas. We're vegetarians, so I was looking for a recipe which used canola oil instead of lard. You delivered. Merci.
WOW! What a great website. Love how you show what to do and how it is supposed to look. Definitely in my favorites folder.
-Terri M from Florida Keys
- Where good Mexican food is hard to find.
Just made your enchilada sauce recipe and that's what I've been looking for. I like the fact it has a little heat but not too much so my kids will eat it. Thank you for posting the recipe. i am turning leftover turkey into turkey enchiladas tonight but the star is really the sauce. Thanks again.
-Tony Starks, California