Captures the taste of Chile Rellenos without the hassle involved. Spicy enough to be interesting but not "hot" at all. I use just a sprinkle of cayenne, no Tabasco. The seasoning comes from the Chorizo.
- 1⁄2 lb ground beef
- 1⁄2 lb chorizo sausage (spicy Mexican sausage)
- 1 cup chopped onion
- 3 garlic cloves, crushed, minced, to taste
- 2 (4 ounce) canswhole mild green chilies, drained & seeds removed
- 2 cups shredded cheddar cheese or 2 cups Mexican blend cheese, divided
- 4 eggs
- 1⁄4 cup flour
- 1 1⁄2 cups milk
- 1⁄2 teaspoon salt
- 1 dash Tabasco sauce or 1 dash cayenne pepper
- In a large skillet, brown sausage and ground beef, breaking up meat as it cooks.
- Add onion and garlic; cook until onion is tender.
- Drain well, as chorizo is quite greasy.
- Cut the chilies into strips length-wise.
- Line a 9x9" square baking dish with half of the chilies; top with 1 1/2 cups of cheese.
- Add browned meat mixture then top with remaining chilies; set aside.
- Beat together eggs and flour until smooth; add milk, salt, and Tabasco or cayenne pepper.
- Pour egg mixture over casserole.
- Bake, uncovered, in a 350F oven for about 35 to 45 minutes, or until a knife inserted around the center comes out clean.
- Sprinkle remaining 1/2 cup of cheese over the top of the hot casserole.
- Let stand for 5 minutes before serving.