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Chiles Rellenos Casserole

Source of Recipe


From "Crazy for Casseroles" by James Villas



List of Ingredients



• 3 Tbsp corn oil
  
• ½ pound ground beef
  
• ½ pound ground pork
  
• 1 medium onion, finely chopped
  
• 1 clove garlic, minced
  
• 1½ tsp ground cumin
  
• 1 tsp dried oregano, crumbled
  
• 1 (16-ounce) can refried beans
  
• Salt and pepper to taste
  
• 2 (4-ounce) cans green chiles, drained and chopped
  
• 8 ounces Monterey jack cheese, shredded
  
• 1½ cups milk
  
• 4 large eggs
  
• ¼ cup cornmeal
  
• Tabasco sauce to taste
  






Instructions



1. Preheat oven to 350° F. Grease a 2-quart casserole dish and set aside.
   In a large, heavy skillet, heat the oil over moderate heat. Add the beef, pork, onion, garlic, cumin and oregano, and stir until the meats crumble and are no longer pink, about 10 minutes. Remove from the heat; add the refried beans, season with salt and pepper, stir, and set aside.
   
   
2. Spread one can of the chiles over the bottom of the prepared casserole, spoon half of the meat-and-bean mixture over the chiles, and sprinkle half of the cheese over the top. Spread the remaining chiles over the top, then layer the remaining meat-and-bean mixture and the cheese.
   
   
3. In a medium-size mixing bowl, whisk together the milk, eggs, cornmeal and Tabasco until well blended, pour over the casserole and bake until set and golden, about 45 minutes. Let stand 10 minutes; cut into squares.
   
   Serves 6