Chiles Rellenos Casserole(Cook'S Country) - cooking recipe

Ingredients

1 tablespoon vegetable oil
1 onion, chopped fine
2 lbs ground beef, 90 percent lean
4 poblano chiles or 6 anaheim chilies, stemmed, seeded, and chopped
2 garlic cloves, minced
2 teaspoons ground cumin
1 1/4 teaspoons salt
1 teaspoon dried oregano
3/4 teaspoon pepper
1/4 teaspoon cayenne pepper
1 (10 ounce) can Ro-Tel tomatoes, drained
10 ounces monterey jack cheese, shredded (2 1/2 cups)
1/2 cup all-purpose flour
3/4 cup skim milk
2 large egg whites

Preparation

1. Adjust oven rack to upper-middle position and heat oven to 450 degrees. Heat oil in 12-inch nonstick skillet over medium heat until shimmering. Add onion and cook until softened, about 5 minutes. Stir in beef, breaking up meat into small pieces, and cook until no longer pink, 8 to 10 minutes. Using slotted spoon, transfer beef mixture to paper towel-lined plate. Pour off all but 2 tablespoons fat from skillet.
2. Add poblanos and cook over medium-high heat until browned, 8 to 10 minutes. Stir in beef mixture, garlic, cumin, 3/4 teaspoon salt, oregano, 1/2 teaspoon pepper, and cayenne and cook until fragrant, about 30 seconds. Add tomatoes and cook until beef mixture is dry, about 1 minute. Off heat, stir in 2 cups Monterey Jack. Scrape mixture into 13 by 9-inch baking dish, pressing into even layer.
3. Combine flour, remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon pepper in bowl. Slowly whisk milk into flour mixture until smooth; set aside. Using stand mixer fitted with whisk, whip egg whites on medium-low speed until foamy, about 1 minute. Increase speed to medium-high and whip until stiff peaks form, about 3 minutes. Whisk one-third whipped egg whites into batter, then gently fold in remaining whites, 1 scoop at a time, until combined.
4. Pour batter over beef mixture. Bake until topping is light golden and puffed, about 15 minutes. Sprinkle with remaining 1/2 cup cheese and bake until golden brown, about 10 minutes. Let cool on wire rack for 10 minutes. Serve.