Hatch Chile Relleno Casserole
4 Hatch chile peppers, roasted & seeded
1 lb lean ground beef
1, 8-oz can tomato sauce
1 tsp garlic, minced
1/4 cup onion, finely chopped
1 tsp oregano
1 tsp cumin
1/2 cup water
Salt & Pepper to taste
2 cups milk
1/2 cup flour
2 eggs, beaten
2 cups jack or cheddar cheese, shredded
Preheat oven to 350°F. Spray a casserole dish with non-stick spray and set aside.
In a large skillet, brown meat and drain. Add tomato sauce, garlic, chopped onion, oregano, cumin and ½ cup of water. Simmer for 30 minutes or until all liquids evaporate. Salt & pepper to taste, set aside to cool.
In the casserole dish, layer peppers, meat and cheese alternating for two or three layers, ending with cheese. Mix the milk, flour and eggs with a whisk until smooth. Pour evenly over casserole, cover with foil and bake for 40 minutes.
1 lb lean ground beef
1, 8-oz can tomato sauce
1 tsp garlic, minced
1/4 cup onion, finely chopped
1 tsp oregano
1 tsp cumin
1/2 cup water
Salt & Pepper to taste
2 cups milk
1/2 cup flour
2 eggs, beaten
2 cups jack or cheddar cheese, shredded
Preheat oven to 350°F. Spray a casserole dish with non-stick spray and set aside.
In a large skillet, brown meat and drain. Add tomato sauce, garlic, chopped onion, oregano, cumin and ½ cup of water. Simmer for 30 minutes or until all liquids evaporate. Salt & pepper to taste, set aside to cool.
In the casserole dish, layer peppers, meat and cheese alternating for two or three layers, ending with cheese. Mix the milk, flour and eggs with a whisk until smooth. Pour evenly over casserole, cover with foil and bake for 40 minutes.
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