Chile Relleno Casserole
|Canned green chilies||8 Ounce, drained, cut in halves crosswise and seeded (2 Cans, 4 Ounce Each)|
|Ground beef||1 Pound|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Ground black pepper||1⁄4 Teaspoon|
|Grated cheddar cheese||1 1⁄2 Cup (24 tbs)|
|Eggs||4 , beaten|
|Milk||1 1⁄2 Cup (24 tbs)|
|All purpose flour||1⁄4 Cup (4 tbs)|
|Picante sauce||1⁄3 Cup (5.33 tbs) (Or Use According To Taste)|
Spray a casserole dish with non-stick cooking spray.
Arrange half of the chilies in the bottom of the dish.
Meanwhile, brown ground beef; drain fat.
Simmer onions with beef; season with salt and pepper.
Top chilies with a layer of beef mixture, followed by a layer of cheese.
Repeat layers of chilies, beef and cheese.
Beat eggs with milk and flour.
Gently pour egg mixture over casserole so as not to disturb layers.
Bake in a preheated 350-degree oven 45 to 50 minutes.
Cut into squares to serve.
Top with picante sauce, if desired.