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

1. 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.
2. 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.
3. 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.
4. 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.