Chili Releno Casserole
  • Servings: 6
  • 1 pound lean ground beef
  • 1/2 cup chopped onion
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 cans (4 oz each) whole green chiles, cut in half lengthwise, seeded
  • 2 cups shredded Cheddar cheese or Mexican blend of cheeses
  • 1 1/2 cups milk
  • 1/4 cup all-purpose flour
  • 1/2 teaspoon salt
  • dash pepper
  • 4 beaten eggs
  1. Preheat Oven to 350
  2. In a heavy skillet over medium heat, brown ground beef and onion; drain off excess fat. Sprinkle beef with the first 1/2 teaspoon salt and the 1/4 teaspoon pepper. Place half the chiles in an 11x7-inch shallow baking dish; sprinkle with the cheese then top with beef mixture. Arrange remaining chiles over the beef mixture. Combine milk, flour, salt, pepper, eggs, and several dashes of Tabasco or other hot pepper sauce. Beat until smooth. Pour over meat and chile mixture. Bake 45 to 50 minutes, or until a knife inserted in center comes out clean. Let Chile Rellenos Casserole cool for 5 minutes before serving.