Title: Chile Relleno Casserole
Categories: Mexican Casserole
Yield: 10 Servings
| CHILE RELLENOS |
| 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 |
| TOPPINGS |
| 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 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 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.