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

Related recipes