Chile Relleno Casserole Recipe
Yield: 10 ServingsRecipe by luhu.jp
Ingredients:
CHILE RELLENOS
20 ounce: Whole green chiles,
1 large: onion,
1 tbsp: Cumin,
1: Salt to taste,
8 ounce: Sharp cheddar, grated
13 ounce: Can evap. milk,
13 ounce: Can tomato sauce,
1 lbs: Lean ground beef,
2 Cloves: garlic, minced
3 tbsp: Chile powder,
8 ounce: Monterey jack, grated
4: Eggs, beaten
1 tbsp: All purpose flour,
TOPPINGS
1 cup: Sour cream,
1 cup: Chopped pecans, optional
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" 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.
Source from luhu.jp
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.
Source from luhu.jp