Beef & Green Chile Casserole

 

A Light & Flavorful Casserole for Brunch or Dinner.

Ingredients:

1 tablespoon cooking oil

1/2 cup chopped onion

1/2 pound cooked shredded beef **see notes** (or ground beef, browned) 

1 teaspoon ground cumin

1/2 teaspoon sea salt

1/2 teaspoon black pepper
2 (7 ounce) cans diced green chiles
1 1/2 cups grated cheddar cheese or Mexican cheese blend
2 eggs
3/4 cups milk
1/2 cup flour

Method:

Preheat oven to 375*. Lightly grease a 9 inch square pan with oil cooking spray or butter.  Saute onion in cooking oil for about 3 minutes. Add the beef, cumin, salt, and pepper. Stir to mix. Remove from heat and set aside. Cover the bottom of the greased pan with a layer of chopped green chiles. Layer the meat over the chiles. Sprinkle the cheese evenly over the meat. Sprinkle remainder of the green chiles over the cheese. Whisk together eggs and milk, then add flour and mix well, by hand or with an electric mixer. Pour the egg mixture over all of the ingredients in the pan. Bake for 35 to 40 minutes, or until a knife inserted near the center comes out clean. Let sit for 3 minutes. Cut into four squares. Serve with rice, beans, salad and/or tortillas. Makes 4 servings.

Casserole and black beans

Notes: 
** To make shredded beef, place 2 pounds stew meat or chuck roast in a crockpot. Add one jar of salsa and heat on low for 4 to 5 hours. Shred with forks and use the meat for tacos, tostadas, nachos, enchiladas and other Mexican style dishes.**
This recipe can be doubled and baked in a 9 x 13 inch pan.