Chili Rellenos Casserole

It's a family thing.  My mom ALWAYS ordered Chili Rellenos when we went to Mexican restaurant.  My brother does, too.  I often do.  I love them.  When I saw this recipe for a Chili Rellenos Casserole, I had to try it.

 Chili Rellenos Casserole

Filling

4 well beaten eggs

1/4 cup flour

1/2 cup evaporated milk

2 tsps. or more hot sauce

1/4 tsp. paprika

1/4 tsp. onion powder

1 tsp. salt

Other ingredients

1 can (27 oz.) whole green chilis or equivalent in diced green chilis

1 1/2 lbs. ground beef

1 onion, diced

1 lb. grated Monterey Jack cheese

12 corn tortillas

1 can (16 oz) refried bean

1 can olives

Spray a 13 x 9 pan well.  In a bowl, whisk together the filling ingredients and set aside.

In a large skillet, brown the beef with the onions for about 5-7 minutes.

Add refried beans to the pan and stir and cook.  Cut the tortillas in 1 inch strips.  Place 1/2 the tortillas in the bottom of the pan.  Layer 1/2 of the green chilis over the strips.  Then 1/2 of the cheese. Then layer the rest of the tortillas and green chilis.  Pour the filling over all and sprinkle the remaining cheese on top.  Cover with foil and bake at 375 for about 45 minutes.  Remove foil the last 5 minutes.

Toppings- Use any or all of the following toppings:

Guacamole or sliced avocado

Salsa

Sour Creams

Olives