This comforting chiles rellenos casserole recipe is made with eggs, green chiles and ground beef. It’s a tasty one-dish meal, perfect with a salad any night of the week.

INGREDIENTS:

• 1/2 pound ground chicken or turkey
• 1 cup chopped onion
• 1 3/4 teaspoons ground cumin
• 1 1/2 teaspoons dried oregano
• 1/2 teaspoon garlic powder
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• One 16-ounce can fat-free refried beans
• Two 4-ounce cans whole green chiles, drained and cut lengthwise into quarters
• 1 cup (4 ounces) pre-shredded colby-Jack cheese, divided
• 1 cup frozen whole-kernel corn, thawed and drained
• 1/3 cup all-purpose flour
• 1/4 teaspoon salt
• 1 1/3 cups nonfat milk
• 1/8 teaspoon tabasco sauce
• 2 large eggs, lightly beaten
• 2 large egg whites, lightly beaten
• red onion slices, optional
• cilantro sprigs, optional

DIRECTIONS:

1. Preheat oven to 350°F.
2. Cook chicken or turkey and chopped onion in a nonstick skillet over medium-high heat until meat is browned, stirring to crumble. Remove from heat; add cumin and next 5 ingredients. Stir well; set aside.
3. Arrange half of green chiles in an 11×7-inch baking dish; top with 1/2 cup cheese. Spoon mounds of meat/bean mixture onto the cheese; spread gently, leaving a 1/4-inch border around edge of dish. Top with corn. Arrange remaining green chiles over corn; top with 1/2 cup cheese.
4. Combine flour and 1/4 teaspoon salt in a bowl; gradually add milk and next 3 ingredients, stirring with a whisk until blended. Pour over casserole.
5. Bake for 1 hour and 5 minutes or until set; let stand 5 minutes. Garnish with onion slices and cilantro sprigs, if desired.

TIPS:

Two 4.5-ounce cans of chopped green chiles can be substituted for whole chiles, if desired.

Nutritional Information per serving (Serving size: One 3 1/2-inch square), Calories: 292, Fat:9.5g, Saturated Fat: 4.6g, Sodium: 640g, Fiber: 5.2g, Protein: 23.3g, Cholesterol: 118mg, Carbohydrates:29.3g

WW POINTS: SmartPoints: 7, Points Plus: 7