This recipe was clipped from a magazine and found in a large collection, date unknown. I’ve typed it below along with a scanned copy.
Chile Relleno Bake
1 lb. ground beef
1/2 cup chopped onion
1 teaspoon salt, divided
1/4 teaspoon freshly ground black pepper
2 (4-oz.) cans chopped green chiles
1 1/2 cups grated sharp Cheddar cheese
1 1/2 cups milk
1/4 cup flour
4 eggs, beaten
Dash hot pepper sauce
- Preheat oven to 350°. In large skillet, brown beef and onions, stirring until meat loses its red color. Drain off grease if necessary. Stir in 1/2 teaspoon salt and 1/4 teaspoon pepper.
- Spread half of the green chiles in 10x6x2-inch baking dish and sprinkle with half the grated cheese. Top with meat mixture and then with the remaining chiles and cheese.
- Combine milk, flour, eggs, hot pepper sauce and remaining 1/2 teaspoon salt in a bowl and beat until smooth. Pour this mixture over the chile-meat layers.
- Bake for 50-60 minutes or until lightly browned and a knife tip inserted 1/2-inch into casserole comes out clean. Cool 5 minutes and serve with a red or green chile taco sauce, if desired.
Makes 6 servings.