Chili Rellenos Casserole

Another Monday, another casserole.  I know I make a lot of casseroles, but, my family is very busy in the evening, and, casseroles are easy to put together at lunch.  I usually bake them around 3:00 p.m.  When my family starts to come in (no matter what time), they can reheat a portion in the microwave.  The last one to eat has to put the leftovers (if any) away and wash the pan.  We love Mexican food and eat it any chance we get.  This recipe delivers great Mexican flavor, especially, if you love Chili Rellenos at a restaurant.  I was so lucky to find this recipe in a magazine years ago.  It took just making it once to become a staple.  I make it at least twice a month.  Before the recipe, here is this Week's Chicken Feed:

Monday - Tater Tot Casserole
Tuesday - Taco Tuesday
Wednesday - Baked Fish and Fat Girl Rice
Thursday - Two Games and practice/Eat Out
Friday - Calzone/Pepperoni and Ham and Broccoli
Saturday - Hamburger on the Grill
Sunday - Lasagna 

If you would like a recipe from the list above, let me know in the comments and I will post it next week.  On to the Rellenos Casserole:

2 Cans (4oz each) chopped green chilies

1 lb ground beef, cooked and drained

4 cups (16 oz) shredded cheddar cheese

1/2 cup all-purpose flour

1 t salt

2 eggs

2 cups of milk

I use a large can of whole green chilies and cover the entire bottom of a 9 x 13 pan.  The next layer is the ground beef (I salt and pepper my meat a little).

Add the cheese, flour and salt in a mixing bowl.

I mix the eggs right in the two cups of mild and

Pour into my cheese mixture.  Stir well.

Pour over meat and chilies and bake uncovered, in a 350 oven, for 40 minuets.

A knife will come out clean in the center of the casserole when done.

YUMMY.......

Enjoy,

Rhonda

Menu Plan Monday