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Chile relleno casserole

Yield: 10 Servings MM

Ingredients:

• 20 oz Whole green chiles
• 1 Lg onion
• 1 tb Cumin
• 1 Salt to taste
• 8 oz Sharp cheddar grated
• 13 oz Can evap. milk
• 13 oz Can tomato sauce
• 1 lb Lean ground beef
• 2 Cloves garlic minced
• 3 tb Chile powder
• 8 oz Monterey jack grated
• 4 Eggs beaten
• 1 tb All purpose flour MMMMM--------------------------TOPPINGS-------------------------------
• 1 c Sour cream
• 1 c Chopped pecans (optional)
• 1 c Raisins (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.

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