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1-10 Minutes
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60+ Minutes |
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Cooked by: Chef / Ethnicity: Mexican cuisine / Last Modified: 3/24/2004 / Number of Servings: 10 |
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Directions: Rinse chiles, open flat and remove seeds. Drain on paper towels.
Brown meat with onion and garlic. Drain. Add 1 tsp cumin, 1.5 tbs
chili powder and salt. Stir.
In a greased 9x13" pan, layer chiles, beef and additional chiles.
Combine cheeses and sprinkle over chiles. Beat together eggs, milk
and flour. Pour over cheese mixture. To the tomato sauce add 2 tsp
cumin and 1.5 tbs chili powder. Pour over all. Bake 30-45 min at 350
F. (Note: If preparing ahead of time, do not cover with tomato sauce
until time to bake.) Serve toppings in seperate bowls and let guests
help themselves.
| Ingredients:
20 Ounce(s) Whole green chiles
1 Lg onion
1 Tablespoon(s) Cottage cheese sm curd
1 Salt to taste
8 Ounce(s) Sharp cheddar, grated
13 Ounce(s) Can evap. milk
13 Ounce(s) Can tomato sauce
1 Pound(s) Lean ground beef
2 Cloves garlic, minced
3 Tablespoon(s) Chile powder
8 Ounce(s) grated monterey jack cheese
4 Chopped pecans (optional)
1 Tablespoon(s) Flour, all purpose
1 Cup(s) Green chili sauce
1 Cup(s) Raisins (optional) |
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