Chili Relleno Bake Recipe

  Mexican Beef

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-oz. each) whole green chilies, drained and seeded, divided
2 cups shredded sharp cheddar cheese, divided
4 eggs
1/4 cup all-purpose flour, unsifted
1-1/2 cups milk
1/2 teaspoon salt
Hot pepper sauce to taste

In a large skillet, crumble together the beef and chorizo or sausage. Cook overmedium heat, stirring until meat is browned. Add onion and garlic; cook until onion is limp. Drain off fat. Line a 9-in.x9-in.x2-in.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 eggs and flour until smooth; add milk, salt and hot pepper sauce. Blend well. Pour the egg mixture over casserole. Bake uncovered, at 350 degrees for about 40 minutes or until knife inserted off-center comes out clean. Sprinkle remaining 1/2 cup sheese on top. Let stand 5 minutes before serving.
Yield: 6 servings

Chili Relleno Bake

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