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Friday, October 16, 2009

Chili Rellenos Casserole

One of the things I love most about this dish is that it's good hot, at room temperature, and cold straight out of the fridge... I have been eating this dish most of my life. We don't have it very often but it's always fun and easy to make. The little one even likes to help put it together because it's so easy to do.

1 lb Ground sirloin
½ cup Chopped onion
1 tsp olive oil
½ tsp Salt
¼ tsp Pepper
1 4 oz can Green Chiles - If you really like chiles you can use two cans
1 ½ cups Shredded sharp cheddar cheese - or a Mexican blend
1 ½ cups Milk
¼ cup Flour
½ tsp Salt
Dash Pepper
4 Eggs beaten
Dash Tabasco

In a medium sized saute pan add the olive oil, onion and a pinch of salt and cook until translucent. Once the onion is ready, add the beef, salt, pepper and cook until just browned (cooked through). Because this dis his going in the oven, you do not have to over cook the beef - it will continue cooking in the oven. Drain all the fat off the mixture and set aside. In a 10 x 6 x 1.5 inch baking dish add half the chilies - if you really like chilies like I do, you can use two cans of chilies. Sprinkle with cheese, and top with the meat mixture. Arrange the remaining chiles over the meat. Combine the remaining ingredients, beat until smooth and pour over the dish. Bake at 350 degrees for 45 – 50 minutes...

You can eat it straight away or let it come to room temperature - I even like it cold out of the fridge (which is the state it was in when I took the above photo)...

Bon Appetit...


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