Recipe - Chile Relleno Casserole

CHILE RELLENOS
20 ounce Whole green chiles
1 Lg onion
1 tablespoon Cumin
1 Salt to taste
8 ounce Sharp cheddar, grated
13 ounce Can evap. milk
13 ounce Can tomato sauce
1 pound Lean ground beef
2 Cloves garlic, minced
3 tablespoon Chile powder
8 ounce Monterey jack, grated
4 Eggs, beaten
1 tablespoon All purpose flour

TOPPINGS
1 cup Sour cream
1 cup Chopped pecans (optional)
1 cup 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" 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 3045 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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini