Prep 20 mins
Cook 45 mins
My Mom used to make this and this might be the first thing I bake when I get my new oven. This is a recipe from a local cook book "Best Little Cookbook in Texas". I always loved it when she made this.
- Brown beef and onion in a skillet; drain fat.
- Sprinkle meat with salt and pepper.
- Place half the chilies in a greased 1 1/2 quart glass oven-proof casserole dish.
- Sprinkle with cheese and top with meat mixture.
- Arrange remaining chilies over meat.
- Combine milk, flour, salt, pepper, eggs and pepper sauce.
- Beat until smooth.
- Pour over meat-chili mixture.
- Bake uncovered at 350 F for 45 minutes, or until knife inserted in middle comes out clean.
- Let cool 5 minutes before cutting into squares.
I've been using this recipe for quite awhile now. My boyfriend wants it every week. I have started adding a bit more green chilies, but otherwise, it is perfect as is.
I remade this again, only this time I made a couple changes. I used fresh anaheim chiles (and threw in 2 pasilla chiles for some heat) since these chiles are often used for chile rellenos anyway. I also used buttermilk, seasoned salt, and the mexican blend of 4 cheeses available in a packet pre-grated. I also threw in half a packet of taco seasoning to the beef after browning and draining it, which I thought added some nice flavor. As before, thanks again!
Quick, easy, deliciousness! I've made this several times now and there has never been a bite leftover. It's great as written, but amenable to variation. I've also made it with leftover chili instead of the meat/onion mixture. It's also good with corn or hominy added. We like it served with sour cream and salsa.