Ingredients
The following ingredients have 8 Servings
- “A WONDERFULLY FILLING CASSEROLE FOR A CROWD. EASY TO MAKE AHEAD OF TIME AND PLACE IN FRIDGE PRIOR TO BAKING. SERVE WITH A SIDE SALAD AND CORN BREAD FOR A GREAT FAMILY DINNER.”
- 2 can(s) 27 oz whole green chilies
- 1 pound(s) ground beef
- 1 package(s) taco seasoning mix
- 1 pound(s) sharp cheddar cheese
- 1 pound(s) monterey jack cheese
- 8 large eggs
- 1 cup(s) milk (or 1/2 & 1/2)
- 1 can(s) nacho cheese soup undiluted
- 4 tablespoon(s) flour
- 1 teaspoon(s) salt
- 1/2 teaspoon(s) black pepper
- 1 can(s) red enchilada sauce - 10 oz
Instruction
- Drain the chilies, removing the seeds, and dry on paper towels. Brown ground beef and cook with taco mix as directed on package. Grate the cheeses and mix together. Reserve 3/4 cup of cheese in a small bowl. This will go on top of the casserole later, so you can place it in the refrigerator for now.
- Preheat oven to 300 degrees. Spray 9 x 13 pan (or 3 quart casserole dish) with non-stick spray.
- Layer 1/2 of the chilies, 1/2 of the ground beef, 1/2 of the cheese, the remaining chilies, then the rest of the beef and cheese. In med bowl add the eggs add the milk (or 1/2 & 1/2), nacho cheese soup, flour, salt and pepper, beating until well-mixed. Pour the egg mixture over the beef, chilies and cheese.
- Bake at 300 for 1 hour. Then spread the red enchilada sauce over the top. Sprinkle with the reserved cheese you placed in the refrigerator. Bake 1/2 hour longer. Let stand for 5 minutes before serving.
