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Chili Rellenos Casserole Recipe

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This recipe for Chili Rellenos Casserole, by , is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Donna Sralla

Category:
Category:
 

Casserole


Ingredients:  
Ingredients:  
20 oz canned whole green chilies
1 lb ground beef
1 large onion, chopped
2 cloves garlic, crushed
3 tbsp Williams Chili Mix
1 tsp cumin powder
salt to taste
8 oz EACH Monterey Jack and Cheddar cheese, grated
1 13 oz can evaporated milk
4 eggs, beaten
1 tbsp flour
sour cream, raisins, pecan pieces, avocados

Directions:
Directions:
Rinse chilies, open out, remove seeds, and drain on paper towels. Brown ground beef, onions, and garlic in large skillet. Add seasonings and mix well. In greased 8 x 13 inch casserole, make single layer of chilies, using half. Add ground beef mixture and top with other half of chilies. Sprinkle with mixture of cheese. In a bowl, add evaporated milk to eggs. Add flour, beating until mixed. Pour egg mixture over cheese. Top with canned tomato sauce or try this tomato sauce.
 

Tomato Sauce


Ingredients:  
Ingredients:  
1 - 1 lb can stewed tomatoes
1/2 cup tomato juice
3 tbsp Williams Chili Mix
1 tsp cumin powder
1 tsp sugar

Directions:
Directions:
Mix all ingredients together in saucepan. Simmer about 30 minutes, until slightly thickened. Use only enough to lightly cover top of casserole. If casserole is made early in the day, it is best to wait and put sauce on just before baking, but it can be prepared ahead. Preheat oven to 350 degrees. Bake 30 - 45 minutes. Edges should begin to brown and look set and firm. Don't let it get too brown or it will be dry. Cut in squares and top with sour cream, raisins, pecans, and/or avocado. This is very good with guacamole.

 

 

 

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