Chili relleno bake
| Category | Main dish
|
| Classification | Mexican |
| Added By |
Phyllis Watson |
| Added On | |
| Prep Time | |
| Yield | |
| Source | Taste of Country #3 |
| Comment | |
Ingredients
- 1/2 pound ground beef
- 1/2 pound chorizo or pork sausage
- 1 cup onion, chopped
- 2 cloves garlic, minced
- 2 4 ounce cans whole green chilis
- 2 cups shredded cheddar cheese, divided
- 4 eggs
- 1/4 cup flour
- 1 1/2 cups milk
- 1/2 teaspoon salt
- tabasco sauce to taste
Directions
In a large skillet, crumble together the beef and chorizo or sausage. Cook over medium heat, stirring until meat is browned, Add onion and garlic; cook until onion is limp. Drain off fat. Line a 9 x 9 x 2" baking dish with half of the chilies; top with 1 1/2 cups of the cheese. Add the meat mixture and top with remaining chilies; set aside. Beat together eggs and flour until smooth; add milk, salt, Tabasco. Blend well. Pour the egg mixture over casserole. Bake, uncovered, at 350 degrees for about 40 minutes or until knife inserted off- center comes out clean. Sprinkle remaining 1/2 cup cheese on top. Let stand 5 minutes before serving.
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