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Old 09-20-2007, 05:10 PM   #1
wyo_rose
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Chile Rellano Casserole

After receiving another big batch of chiles to roast, we tried this casserole last night cuz I was too lazy to stuff the peppers individually.

Chile Rellano Casserole

1 1/2 # ground beef
6 - 12 chili peppers depending on size, roasted, peeled, seeded
1 medium onion, diced
2 tablespoons minced garlic
2 cups shredded cheese, we used a combo of Queso fresco(crumbled), monzarella, monterey jack, and colby
1 cup milk
1/4 cup flour
4 eggs
1/2 teaspoon cayenne (optional)
Chili powder or taco seasoning
1/2 teaspoon salt
1 can diced tomatoes with chilis , drained (optional)


Brown the ground beef, add the onion and cook until translucent. Add in the garlic and cayenne. This is when you can add chili powder (or other seasonings) to taste, or taco seasoning.
Grease a baking dish (or use PAM for wonderful non-stickiness). Put down a layer of whole peppers, or you can dice them up and put down a layer of half the peppers. Cover with the ground beef mixture. This is where you could add your tomatoes if you'd like. Layer on half the cheese. (We put the Queso fresco in this layer) Top with the remaining chilies. Mix the flour in with the milk, then beat in the eggs. Pour over the whole thing. Top with remaining cheese.

Bake at 350 for 45 minutes or until a knife inserted come out clean.

Enjoy!
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