Chiles Rellenos Casserole

Starlita's Note:

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.

• Total Time: 1 hrs 5 mins
• Prep Time: 20 mins
• Cook Time: 45 mins

Ingredients:

Servings: 6

• 1 lb ground beef
• 1/2 cup chopped onion
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 (4 ounce) can chopped green chilies
• 1 1/2 cups shredded monterey jack cheese
• 1 cup milk
• 1/4 cup flour
• 1/2 teaspoon salt
• 1/8 teaspoon black pepper
• 2 eggs, beaten
• 3 -5 dashes green hot pepper sauce

Directions:

1. Brown beef and onion in a skillet; drain fat.
2. Sprinkle meat with salt and pepper.
3. Place half the chilies in a greased 1 1/2 quart glass oven-proof casserole dish.
4. Sprinkle with cheese and top with meat mixture.
5. Arrange remaining chilies over meat.
6. Combine milk, flour, salt, pepper, eggs and pepper sauce.
7. Beat until smooth.
8. Pour over meat-chili mixture.
9. Bake uncovered at 350 F for 45 minutes, or until knife inserted in middle comes out clean.
10. Let cool 5 minutes before cutting into squares.

Reviews

[Cinnamon Turtle]

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.

[Chef #1224961]

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.