chili relleno bake

1/2 pound ground beef
1/2 pound chorizo or pork sausage
1 cup onion, chopped
2 cloves garlic, minced or pressed
2 cans (4 ounces. each) whole green chilies, drained and seeded
2 cups shredded sharp cheddar cheese, divided
4 eggs
1/4 cup flour
1-1/2 cups milk
1/2 teaspoon salt
Tabasco sauce to taste

In a large skillet, crumble together the beef and 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-inch x 9-inch x 2-inch 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 the eggs and flour until smooth; add milk, salt, Tabasco. Blend well. Pour the egg mixture over casserole. Bake, uncovered, at 350 F 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. Yield: 6 servings.

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