| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy, Eggs |
Mexican |
Casseroles, Mexican, Main dish |
6 |
Servings |
INGREDIENTS
|
|
Mrs James. D. Moore — |
|
|
(Tommye Ann Hawkins) |
| 1 |
lb |
Ground beef |
| 1/2 |
c |
Onion — chopped |
| 1/2 |
ts |
Salt |
| 1/4 |
ts |
Pepper |
| 4 |
oz |
Can chopped green chilies |
| 1 1/2 |
c |
Monterey Jack cheese — |
|
|
Shredded |
| 1 |
c |
Milk |
| 1/4 |
c |
Flour |
| 1/2 |
ts |
Salt |
| 1/8 |
ts |
Pepper |
| 2 |
|
Eggs — beaten |
|
|
Several dashes hot green — |
|
|
Pepper sauce |
INSTRUCTIONS
Brown beef and onion in a skillet; drain fat. Sprinkle meat with salt and
pepper. Place half the chilies in a greased 1 1/2-qt glass ovenproof
casserole dish. Sprinkle with cheese and top with meat mixture. Arrange
remaining chilies over meat. Combine, milk, flour, slat, pepper, eggs and
pepper sauce. Beat until smooth. Pour over meat-chili mixture. Bake
uncovered at 350~F for 45 minutes, or until knife inserted in middle comes
out clean. Let cool 5 minutes before cutting into squares.
Formatted by Margaret Garland DFYX18A Source: The Best Little Cookbook in
Texas, Junior League of Abilene.
Recipe By :
From: Date: 05/28
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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