Chile Relleno Casserole

Directions

Rinse chiles, open flat and remove seeds. Drain on paper towels. Brown meat with onion and garlic. Drain. Add 1 teaspoon cumin, 1½ tablespoon chili powder and salt. Stir. In a greased 9×13 inch 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 teaspoon cumin and 1½ tablespoon chili powder. Pour over all. Bake 30 to 45 min at 350℉ (180℃). (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.