Chile Rellenos Casserole
Ingredients
2 tsp olive oil
1 small onion, diced
1 lb ground beef
1 tsp cumin
1 tsp chili powder
1/2 tsp garlic powder
1/2 tsp dried oregano
Salt & pepper
1 1/2 cups salsa
3 cups shredded Monterey jack cheese
2 (7 oz) cans whole green chiles (or 3 4-oz cans diced)
4 eggs
1 1/2 cups milk
1/4 cup flour
Directions
Preheat over to 350 degrees. Heat oil in a large skillet over medium-high heat. Add onion and cook until just beginning to soften. Add ground beef, spice, and salt & pepper and cook, breaking up beef with a wooden spoon, until beef is crumbled and browned. Drain any excess fat from beef mixture.
Spread salsa over the bottom of a baking pan or casserole dish. Spread half the chiles (cleaned and sliced if using whole poblanos) over the salsa, then layer half the cheese. Next, spread the beef mixture over the cheese. Then layer the remaining chiles and cheese.
Whisk together the eggs, milk and flour. (Tip from Aunt Diane: use an immersion blender to mix to get it extra fluffy. I did this.) Pour egg mixture evenly into the pan over the layers.
Bake 30-40 minutes uncovered, until center is set and top is golden.
Allow casserole to rest uncovered at room temperature for 10 minutes before slicing and serving
