Chile Relleno Casserole

Course : Casseroles
Serves: 10
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20 ounce whole green chiles
1 large onion
1 tablespoon cumin
1 teaspoon salt to taste
8 ounces sharp cheddar -- grated
13 ounces evap. milk
13 ounces tomato sauce
1 pound lean ground beef
2 cloves garlic -- minced
3 tablespoons chile powder
8 ounces monterey jack -- grated
4 large eggs -- beaten
1 tablespoon all purpose flour
1 cup sour cream
1 cup chopped pecans -- (optional)
1 cup raisins -- (optional)

Preparation / 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.

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