My Recipes

Title: Chile Relleno Casserole

User: nnss

Yield: 10 servings

Categories: main dish, mexican, chili, casseroles

amount unit name
20 OZ whole green chiles
1 lg onion
1 TB cumin
1 salt to taste
8 OZ sharp cheddar, grated
13 OZ can evap. milk
13 OZ can tomato sauce
1 LB lean ground beef
2 cloves garlic, minced
3 TB chile powder
8 OZ monterey jack, grated
4 eggs, beaten
1 TB all purpose flour
1 C sour cream
1 C chopped pecans optional
1 C raisins optional


Rinse chiles, open flat and remove seeds. Drain on paper towels.
Brown meat with onion and garlic. Drain. Add 1 tsp cumin, 1.5 tbs
chili powder and salt. Stir.
In a greased 9x13 inch pan, layer chiles, beef and additional chiles.
Combine cheeses and sprinkle over chiles. Beat together eggs, milk
and flour. Pour over cheese mixture. To the tomato sauce add 2 tsp
cumin and 1.5 tbs chili powder. Pour over all. Bake 30-45 min at 350
F. (Note: If preparing ahead of time, do not cover with tomato sauce
until time to bake.) Serve toppings in seperate bowls and let guests
help themselves.