"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

Chili Relleno Bake Recipe

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This recipe for Chili Relleno Bake, by , is from The Smith Hubbard Warns Connection Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Ruth Warns Hubbard Smith
Added: Thursday, July 14, 2005

Category:
Category:

Ingredients:  
Ingredients:  
1# lean ground beef
1# pork sausage
12 C. chopped onion
4 cloves garlic, minced
4 cans (4 oz. each) whole green chilies, drained & seeded.
4 C. shredded cheddar cheese (divided
8 eggs
1/2 C. flour
3 C. milk
1 tsp. salt
Hot pepper sauce to taste

Directions:
Directions:
Cook beef, sausage, onion and garlic together in large heavy skillet. Drain.
Spray with Pam a 10x13x2" cake pan or casserole and line with with half of the chilies.
Tot with 3 cups cheese.
Top with the meat mixture and then the remaining chilies. Set aside.
Beat together the eggs and flour until smooth.
Add milk, salt (and hot pepper sauce if desired). Blend well.
Pour egg mixture overr caserole.
Bake uncovered at 350 degrees for 40-50 minutes or until knife inserted off-center comes out clean.
Sprinkle remaining cheese on top.
Let stand 5 minutes before serving.

Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
1 hour 30 minutes to mix and bake.
Personal Notes:
Personal Notes:
Almost as good as Nana's Chili Rellenos, and so much simpler!

 

 

 

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