Taco Chile Casserole from 'Every Day Easy Air Fryer'

TACO CHILE CASSEROLE is excerpted from EVERY DAY EASY AIR FRYER © 2018 by Urvashi Pitre. Photography © 2018 by Ghazalle Badiozamani. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved. — This takes the best of tacos and chiles rellenos and combines them into an easy, tasty casserole. All the taste, none of the fuss. There’s really not a lot to this very easy-to-make dish.

• Ready In: 10 mins
• Serves: 4

Ingredients

• Ground Beef

• 1  lb  85% lean ground beef
• 1  tablespoon  salt-free  taco seasoning
• 1  teaspoon kosher salt
•  vegetable oil cooking spray

• Topping

• 2  large eggs
• 1⁄2 cup milk
• 2  tablespoons all-purpose flour
• 1 (7 ounce) can  diced mild green chilies
• 1  cup  shredded  Mexican blend cheese
• 1⁄2 teaspoon kosher salt

Directions

1. 1. For the ground beef: In a large bowl, combine the beef, taco seasoning, and salt. Mix well.
2. 2. Grease an 7-inch round baking pan (see Note) with vegetable oil spray. Place the seasoned ground beef in the pan.
3. 3. For the topping: In a large bowl, whisk together the eggs, milk, and flour until no lumps remain. Fold in the chiles and cheese until well combined. Pour the topping over the ground beef mixture.
4. 4. Place the pan in the air-fryer basket. Set the air fryer to 350°F for 15 minutes. Use a meat thermometer to ensure the meat has reached an internal temperature of 160°F.
5. 5. Drain the fat and liquid from the pan. Let stand for 5 minutes before slicing.
6. NOTE: This recipe was written to be made in an air fryer with a capacity of 5.3 quarts or more. If your fryer is smaller than that, cut the ingredient quantities in half and cook the casserole in a 6-inch round cake pan with 4-inch sides. You could also make this in a springform pan so that you can unmold the sides and serve the casserole on a plate for a more dramatic presentation.