Chile Relleno Casserole

Name: Chile Relleno Casserole
Yield: 10
Cuisine: Mexican
Ingredients: green chili peppers; onions; cumin; salt; cheddar cheese, very old, sharp; evaporated milk; tomato sauce; ground beef, lean; garlic; chili powder; monterey jack cheese; eggs; flour; sour cream; pecans; raisins, seedless

A spicy but scrumptious casserole made with green chili peppers, old cheddar cheese and succulent ground beef.

Ingredients

OUNCES GREEN CHILI PEPPERS
whole

LARGE ONIONS

TABLESPOON CUMIN

X SALT
to taste *

OUNCES CHEDDAR CHEESE, VERY OLD, SHARP
sharp cheddar, grated

OUNCES EVAPORATED MILK

OUNCES TOMATO SAUCE

POUND GROUND BEEF, LEAN

CLOVES GARLIC
minced

TABLESPOONS CHILI POWDER

OUNCES MONTEREY JACK CHEESE
grated

LARGE EGGS
beaten

TABLESPOON ALL-PURPOSE FLOUR

CUP SOUR CREAM

CUP PECANS
optional, chopped

CUP RAISINS, SEEDLESS
optional

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.