Chile relleno casserole
10 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 20 | ounces | Whole green chiles |
| 1 | Lg onion | |
| 1 | tablespoon | Cumin |
| 1 | Salt to taste | |
| 8 | ounces | Sharp cheddar, grated |
| 13 | ounces | Can evap. milk |
| 13 | ounces | Can tomato sauce |
| 1 | pounds | Lean ground beef |
| 2 | Cloves garlic, minced | |
| 3 | tablespoons | Chile powder |
| 8 | ounces | Monterey jack, grated |
| 4 | Eggs, beaten | |
| 1 | tablespoon | All purpose flour |
| 1 | cup | Sour cream |
| 1 | cup | Chopped pecans (optional) |
| 1 | cup | Raisins (optional) |
Directions
CHILE RELLENOS
TOPPINGS
Rinse chiles, open flat and remove seeds. Drain on paper towels.
Brown meat with onion and garlic. Drain. Add 1 tsp cumin, 1½ 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 1½ 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.