Post by Granny Smith on Apr 13, 2008 8:48:29 GMT -5
Chile Rellano Casserole
contributed by riverwalk
1/2 pound ground beef or turkey
1/2 pound chorizo or pork sausage
1 cup onion chopped
2 cloves garlic minced
8 oz whole green chilis (canned or roasted and split)
2 cups shredded sharp cheese
4 eggs
1/4 cup flour
1 1/2 cups milk
1/2 tsp salt
Tabasco
Brown the beef and sausage, add the onion and garlic and cook until limp and translucent. Drain off fat. Line a 9x9 baking dish with half the chilis, top with 1 1/2 cups of the the shredded cheese, add the meat mixture and top with remaining chilis.
Beat together eggs and flour until smooth. Add milk, salt and Tabasco (to taste), blend well.
Pour egg mixture over the casserole and bake, uncovered, at 350 degrees for approx. 40 minutes, or until an inserted knife comes out clean. Remove from oven and sprinkle on remaining cheese, let stand 5 minutes before serving.
contributed by riverwalk
1/2 pound ground beef or turkey
1/2 pound chorizo or pork sausage
1 cup onion chopped
2 cloves garlic minced
8 oz whole green chilis (canned or roasted and split)
2 cups shredded sharp cheese
4 eggs
1/4 cup flour
1 1/2 cups milk
1/2 tsp salt
Tabasco
Brown the beef and sausage, add the onion and garlic and cook until limp and translucent. Drain off fat. Line a 9x9 baking dish with half the chilis, top with 1 1/2 cups of the the shredded cheese, add the meat mixture and top with remaining chilis.
Beat together eggs and flour until smooth. Add milk, salt and Tabasco (to taste), blend well.
Pour egg mixture over the casserole and bake, uncovered, at 350 degrees for approx. 40 minutes, or until an inserted knife comes out clean. Remove from oven and sprinkle on remaining cheese, let stand 5 minutes before serving.