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CHILE RELLENO CASSEROLE Recipe
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| Ingredients | | | | | | | | 20 | oz | whole green chiles | | | 1 | lg | onion | | | 1 | tablespoon | cumin | | | 1 | each | salt to taste | | | 1 | | salt, to taste | | | 8 | oz | sharp cheddar, grated | | | 13 | oz | can evap. milk | | | 13 | oz | can tomato sauce | | | 1 | pound | lean ground beef | | | 2 | each | cloves garlic, minced | | | 3 | tablespoon | chile powder | | | 8 | oz | monterey jack, grated | | | 4 | each | eggs, beaten | | | 1 | tablespoon | all purpose flour | | | | | | | | 1 | cup | sour cream | | | 1 | cup | pecans (optional), chopped | | | 1 | cup | raisins (optional) | | | | | |
Directions:
| 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 inch 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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