Here’s a great quick-fix dish that takes the hassle out of chiles relleños. Combining beef with the chorizo helps cut down on the fat content, while still give the dish that delicious chorizo flavor. Enjoy this cheesy and delicious casserole! This makes a ginormous meal.

(Sorry I didn’t get pictures of the inside before it was all gobbled up!)

You will need:

1/2 pound of Chorizo (a Mexican sausage flavored with garlic and chiles), mild or hot – either is fine
1/2 pound of lean ground beef or 3/4 pound of a fattier ground beef
2 small cans of diced green chiles (found in the hispanic foods section)
1 1/2 cups of Quesadilla melting cheese, shredded (available near the butter and cream cheese in the grocery store)
1 cup of Mexican blend cheese, shredded (or plain cheddar will work)
1/2 of a medium-sized onion, chopped
4 eggs
1/3 cup of milk
1/4 cup of Bisquick
2-3 green onions (scallions), chopped
a few dollops of sour cream
pinch of chili powder
salt
pepper

Crumble the chorizo and ground beef into a skillet for browning. Add the onion. Add a pinch of chili powder, salt, and pepper for flavor. You can also add a chopped garlic clove or garlic salt.

Meanwhile, drain one can of the green chiles and spread them on the bottom of a 2 quart casserole dish. Once the meat has browned and the onions are translucent, drain the meat mixture and spread it evenly on top of the chiles. Drain the other can of chiles and spread them on top of the meat mixture. Sprinkle the Quesadilla cheese on top of that.

Add the Bisquick to the milk and whisk until smooth. Add the milk mixture into the eggs and beat lightly. Pour the mixture over the top of the layers in the casserole dish. Sprinkle with the Mexican blend or cheddar cheese.

Bake in a 350 degree oven for 35-45 minutes – until a knife inserted in the middle comes out clean. Serve topped with a dollop of sour cream, a few chopped green onions, or some salsa verde. Enjoy!