Chili Rellenos Casserole: Breakfast, Dinnner, or Both!

While traveling last weekend we stopped in at a small town antique store and picked up a couple fund raiser cookbooks from the 1970s and 1980s. I baked this recipe for dinner, but it would work well as a breakfast dish too. My husband is already planning on leftovers for breakfast tomorrow!

Ingredients:
1 lb ground beef
1/2 cup chopped onion
1/2 tsp salt
1/4 tsp pepper
2 four ounce cans green chilies, cut in half crosswise and seeded
1 1/2 cup shredded cheddar cheese
1 1/2 cup milk
1/4 cup flour
1/2 tsp salt
Dash of pepper
4 eggs, beaten
3-4 dashes of Tabasco

Directions:
In skillet, brown beef and onion; drain fat. Sprinkle meat with 1/2 tsp salt and 1/4 tsp pepper. Place half of the chilies in baking dish; sprinkle with cheese. Top with meat mixture. Arrange remaining chilies over meat. Combine remaining ingredients; beat until smooth. Pour over meat-chili mixture. Bake at 350 for 45-50 minutes. Let cool 5 minutes and cut in squares.

This recipe is from the Karnes County Cookery of 1986. A Texas sesquicentennial project of the Young Progressives of Karnes City.