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.

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