Chile Relleno Casserole With Fresh Chiles - cooking recipe

Ingredients

20 ounces whole green chilies
1 large onion, diced
3 teaspoons cumin, divided
1/2 teaspoon salt
8 ounces cheddar cheese, grated
8 ounces monterey jack cheese, grated
1 (13 ounce) can evaporated milk
1 (13 ounce) can tomato sauce
1 lb lean ground beef
2 garlic cloves, minced
3 tablespoons chili powder, divided
4 eggs, beaten
1 tablespoon flour

Preparation

Rinse chiles, open flat and remove seeds.
Drain on paper towels.
Brown meat with onion and garlic, and drain fat from pan.
Add 1 tsp cumin, half of the chili powder, and salt, and stir until well blended.
In a greased 9x13 pan, layer chiles, beef, and another layer of chiles.
Combine cheeses and sprinkle on top of layered mixture.
Beat together eggs, milk, and flour, and pour over layers.
Mix tomato sauce with 2 tsp cumin and remaining chili powder.
Pour tomato mixture over all.
Bake in 350 F oven for 30 to 45 minutes.