Chili rellenos casserole
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Mrs James. D. Moore -- | ||
| (Tommye Ann Hawkins) | ||
| 1 | pounds | Ground beef |
| ½ | cup | Onion -- chopped |
| ½ | teaspoon | Salt |
| ¼ | teaspoon | Pepper |
| 4 | ounces | Can chopped green chilies |
| 1½ | cup | Monterey Jack cheese -- |
| Shredded | ||
| 1 | cup | Milk |
| ¼ | cup | Flour |
| ½ | teaspoon | Salt |
| ⅛ | teaspoon | Pepper |
| 2 | Eggs -- beaten | |
| Several dashes hot green -- | ||
| Pepper sauce | ||
Directions
Brown beef and onion in a skillet; drain fat. Sprinkle meat with salt and pepper. Place half the chilies in a greased 1½-qt glass ovenproof casserole dish. Sprinkle with cheese and top with meat mixture. Arrange remaining chilies over meat. Combine, milk, flour, slat, pepper, eggs and pepper sauce. Beat until smooth. Pour over meat-chili mixture. Bake uncovered at 350~F for 45 minutes, or until knife inserted in middle comes out clean. Let cool 5 minutes before cutting into squares.
Formatted by Margaret Garland DFYX18A Source: The Best Little Cookbook in Texas, Junior League of Abilene.
Recipe By :
From: Date: 05/28 File