by Gen Kidwell
Chili Rellenos Casserol
contributed by: Lisa Kidwell
1 lb. cheddar cheese
1 lb. Monterey jack cheese
4 cans of whole green chilies
1 TBS flour
1 lb. ground meat
Flatten chilies to cover the bottom of pan
(put on top of the chilies)
Brown & drain meat and put on top of chilies
Beat eggs with 1 small can of condensed milk and 1 TBS flour
Pour over the cheese and bake 30 minutes @ 300 Deg.
Pour a medium jar of picante over the top and bake another 15 minutes.
When me and Jack would come to Midland Lisa would fix this wonderful
Mexican dish and we always looked forward to it.
Really one of my favorites, I appreciate her including it in my cookbook.