Chile Relleno Casserole

20.09.2008 | Author: Cook | Posted in Mexican
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Chile Relleno Casserole


Servings: 10
Ingredients: 

  • 20 oz Whole green chiles
    • 

  • 1    Lg onion
    • 

  • 1 tb Cumin
    • 

  • 1    Salt to taste
    • 

  • 8 oz Sharp cheddar, grated
    • 

  • 13 oz Can evap. milk
    • 

  • 13 oz Can tomato sauce
    • 

  • 1 lb Lean ground beef
    • 

  • 2    Cloves garlic, minced
    • 

  • 3 tb Chile powder
    • 

  • 8 oz Monterey jack, grated
    • 

  • 4    Eggs, beaten
    • 

  • 1 tb All purpose flour
    •

1 c Sour cream
1 c Chopped pecans (optional)
1 c Raisins (optional)

Rinse chiles, open flat and remove seeds. Drain on paper towels.
Brown meat with onion and garlic. Drain. Add 1 tsp cumin, 1.5 tbs
chili powder and salt. Stir.

In a greased 9×13′ 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 1.5 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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