Chile relleno casserole
Yield: 10 servings --
Ingredients:
- 20 oz Whole green chiles 1 lb Lean ground beef
- 1 Lg onion 2 Cloves garlic minced
- 1 tb Cumin 3 tb Chile powder
- 1 Salt to taste 8 oz Monterey jack grated
- 8 oz Sharp cheddar grated 4 Eggs beaten
- 13 oz Can evap. milk 1 tb All purpose flour
- 13 oz Can tomato sauce ----------------------------------TOPPINGS----------------------------------
- 1 c Sour cream 1 c Raisins (optional)
- 1 c Chopped pecans (optional)
Instructions:
Rinse chiles open flat and remove seeds. Drain on paper towels. Brown meat with onion and garlic. Drain. Add 1 tsp cumin 1.5 tbs chili powder and salt. Stir. In a greased 9x13" pan layer chiles beef and additional chiles. Combine cheeses and sprinkle over chiles. Beat together eggs milk and flour. Pour over cheese mixture. To the tomato sauce add 2 tsp cumin and 1.5 tbs chili powder. Pour over all. Bake 30-45 min at 350 F. (Note: If preparing ahead of time do not cover with tomato sauce until time to bake.) Serve toppings in seperate bowls and let guests help themselves.
