Chile Rellenos Casserole
Ingredients
1 lb ground sirloin
1/2 c chopped onion
3/4 c red bell pepper
1 tsp olive oil
1/2 tsp salt
1/4 tsp black pepper
1/2 tsp garlic powder
1 tsp cumin
1/4 tsp allspice
2 can(s) chopped green chile, 4 oz each
1 1/2 c shredded sharp cheddar cheese, and a little more for the top of the casserole
1 dash(es) milk
1/2 c sour cream
1/4 c all-purpose flour
4 eggs, beaten
dash(es) Tabasco
toppings of sour cream, black sliced olives and chopped green onions
Directions
In a medium-sized skillet, add the olive oil and saute the onion and bell pepper with and a pinch of salt until onion is translucent.
Then add the ground beef and season with salt and pepper, cumin, allspice, garlic powder, and cook until just browned (cooked through). It is going in the oven so don’t overcook the beef.
Set your skillet at an angle and allow all the fat to drain away from the beef mixture. Soak up the grease with a paper towel and discard.
In a 9 x 13 x 1 1/2 inch baking dish add one can of the chiles. Spread evenly over bottom of the dish.
Sprinkle with the sharp cheese on top of the chiles. Then add the drained ground beef mixture, spreading evenly. Add the second can of chiles over the meat.
In a small mixing bowl add the milk, sour cream, flour, salt, pepper, beaten eggs, and a dash of Tabasco. Whisk well until smooth. Pour this mixture evenly over the dish.
Bake at 350 degrees for 45 to 50 minutes until it is set.
Add some cheese to the top about ten minutes before the dish is done. If the dish is not brown enough when cooking time ends, turn the oven on broil, watch carefully so it doesn’t burn, only takes about five minutes or so.
Cut into squares to serve and top with sour cream black olives and chopped green onions. Enjoy!
