by Gen Kidwell
Chili Rellenos Casserole for Four or Six
Grease a 9 inch pie plate. Take:
2 cans of whole green chili’s, drain and flatten and remove seeds
Layer these in the pie plate. Mix:
1 small can of evaporated milk
1 tablespoon of flour or cornstarch
Beat well with mixer.
Take a half pound of ground beef cook with a
½ cup of onion
½ cup of green pepper until meat is done.
Drain well. Take:
½ an envelope of taco seasoning
¼ cup of water and cook until it is dry and water absorbed.
Then put it over the whole green chili’s, over this put:
8 oz of cheddar cheese
Pour the egg mixture of the cheese.
Take 2 cups of Pace Mild Chunky Salsa pour over the egg mixture
and place in a preheated oven and cook for about 30minutes or until set in
About 5 minutes before it is done sprinkle with ½ cup of raisins and ½ cup of chopped pecans.
There is a big recipe for Chili Rellenos Casserole in my cook book, this is just a smaller one.