Chile Relleno Casserole

I made the best casserole last night! It was super easy and I can't wait to make it again! We (Keith) almost ate the whole thing last night. I cut the recipe in half because I was only making it for 2 people. Keith ate his with a tortilla.


(This isn't my casserole, but it looked like that)

Here is the recipe:

1 lb. ground beef
1/2 c. chopped onion
1/4 tsp. pepper
2 (4 oz.) cans green chilies, cut in half and seeded
1 1/2 c. shredded Cheddar cheese, sharp
1 1/2 c. milk
1/4 tsp. bottled hot pepper sauce (optional)
1/4 c. all-purpose flour
1/2 tsp. salt
4 eggs, beaten

Brown beef and onion in pan; drain off fat. Sprinkle meat with salt and pepper. Place half the chilies in a 10 x 6 1/2 inch baking dish; sprinkle with cheese and top with meat mixture. Arrange remaining chilies over meat. Mix flour and salt in bowl. Combine eggs, milk and hot sauce; add egg mixture to flour gradually, beating until smooth. Pour mixture over meat/chili mixture already in the pan. Bake in preheated 350 degree oven for 45-50 minutes or until knife inserted just off center comes out clean. Let cool 5 to 10 minutes. Serves 6.