Chili Con Carne Relleno Mexi-Casserole

 

Chili Con Carne Relleno Mexi-Casserole

For the Chili Con Carne Filling

1 pound ground beef
1 medium onion, diced
2–3 cloves garlic, minced
1 jalapeño, finely chopped
1 Serrano chile, finely chopped
1 (10-ounce) can Rotel tomatoes and green chiles
½–1½ cups water, as needed for braising
1½–2 teaspoons chili powder, or to taste
¾ teaspoon ground coriander
½ teaspoon Mexican oregano, crushed between your fingers
⅛ teaspoon cumin, optional
Salt and freshly ground black pepper, to taste
1 medium zucchini, diced
2–3 corn tortillas, torn or cut into bite-sized pieces
½–1 cup shredded Mexican cheese, Monterey Jack, Cheddar, or a combination

Small-Batch Béchamel

1 tablespoon butter
1 tablespoon all-purpose flour
½ cup milk or unsweetened cashew milk or water with chicken boulion
Pinch of salt

Cottage Cheese Relleno Topping

1½ cups cottage cheese
3 large eggs

1/4 cup green chilies (used 505)
¼ cup béchamel sauce 
½–¾ cup shredded Mexican cheese, Monterey Jack, or a combination
¼ teaspoon chili powder, optional
Salt to taste

 MAKE

chili con carne

Brown the ground beef in a large skillet or Dutch oven, breaking it into small pieces as it cooks.

Add the onion, garlic, jalapeño, and Serrano. 

Cook until the onion softens and the chiles become fragrant.

Add the seasonings chili powder, coriander, Mexican oregano, and onion powder, onion powder, paprika (i did not measure the first time just eyeballed). 

Stir for about a minute, allowing the spices to bloom in the beef and its rendered fat.

Add the Rotel and enough water to create a loose, saucy mixture.

Bring to a simmer, then reduce the heat and let the beef gently braise for 20–30 minutes. 

Stir occasionally and add a splash more water if necessary.

**The goal is tender, deeply flavored beef in a concentrated sauce—not soupy chili. Toward the end, allow the liquid to reduce until the sauce clings to the meat.

Taste and adjust the salt and seasonings.

Once the beef is braised add the zucchini then the tortillas and more cheese if desired. 

Stir the diced zucchini into the finished chili and cook for about 5–8 minutes, just until tender.

Tear the corn tortillas into bite-sized pieces and stir them into the beef mixture. 

Remove from the heat and stir in ½–1 cup shredded cheese into the beef. The first batch i put some cheese in with the beef and then the cheese directly on top of the beef before pouring the relleno topping. 

Transfer the mixture to a greased baking dish and spread it into an even layer.

Make the relleno topping time 

Make the bechamel 

Melt the butter in a small saucepan over medium-low heat.

Whisk in the flour and cook for 1–2 minutes, stirring constantly, until the flour is cooked and the mixture smells lightly nutty. 

Don't let it brown.

Slowly whisk in the liquid of choice. 

Continue whisking until smooth.

Cook gently for a few minutes, stirring frequently, until the sauce thickens enough to lightly coat a spoon.

Season with a small pinch of salt.

Set aside while you make the filling.

In a blender or food processor, combine the cottage cheese, eggs, cooled béchamel, salt, and chilies fresh or canned. Blend until smooth.

Stir in the shredded cheese.

Pour the cottage cheese mixture evenly over the warm chili con carne.

4. Bake

Bake at 375°F for 35-40 minutes, or until the topping is puffed, set in the center, and lightly golden.

Let the casserole rest for 10 minutes before serving.

To Serve

Serve warm with any of the following:

Pico 

Fresh cilantro
Sliced avocado
Lime wedges
Chopped green onion
Fresh tomato
A spoonful of sour cream