Chile Relleno Casserole - cooking recipe

Ingredients

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) cans whole 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

Preparation

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.