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Glutenfreeda's Recipe Index
The Largest Collection of Gluten-Free Recipes in the World!

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Green Chili Casserole

Cummulative Rating
N/A
Servings
Serves 6
Difficulty
medium

Ingredients

1/2 pound ground round
1 Tablespoon chili powder
1/2 teaspoon cumin
1/2 teaspoon garlic salt
2 Tablespoons butter
1-1/2 cups onion, chopped
2 garlic cloves, minced
1/4 teaspoon cumin
1/4 teaspoon salt
3 cups cooked white rice
5 eggs, beaten
1-14.5 ounce can stewed tomatoes
1 teaspoon gf hot sauce
1-8 ounce can tomato sauce
1 cup cheddar cheese
2 cup Monterey Jack cheese
3-4 ounce cans whole green chiles, drained and cut into strips

Directions

In a large heavey skillet, brown ground round over medium heat. Add chili powder, 1/2 teaspoon cumin and garlic salt. Remove from pan and set aside. Preheat oven to 375 degrees. Melt butter in a skillet over medium high heat. Add onion and garlic and saute for 5 minutes. Remove from heat and stir in 1/4 teaspoon cumin and salt. In a bowl, combine onion mixture, ground round, rice and eggs. Combine tomatoes, tomato sauce and hot sauce in small bowl and set aside. Combine cheeses together in a small bowl. Spread 1-1/4 cups tomato mixture in the bottom of a 13"x9" baking dish and top with 1-1/2 cups rice mixture. Place half of the green chilis on top of rice mixture and sprinkle with half of the cheese. Repeat layers except for the cheese. Bake uncovered for 30 minutes. Sprinkle with remaining cheese and bake an additional 5 minutes, or until cheese has melted.
Serve