I’ve been on the road for 12 days and I get on the road again for 5 more starting tomorrow. I figured if I was going to cook at all anytime, today was my chance. I’m really frustrated with my blog functionality right now because I can’t post pictures, I can’t post from my ipad or iPhone which is typically how I post, so I’ve barely been able to share anything on the blog lately. I need to find time to call..someone…and get it fixed. I’m hoping the picture will show up later. In the meantime, here it is: https://www.facebook.com/photo.php?fbid=1535237506714125&set=a.1535237843380758.1073741827.100006836711532&type=1&theater
So today I thought I’d make a Chile Relleno casserole, except I needed more protein in it than normal. So I thought I’d put ground meat in it and then I decided to flavor it with taco seasoning.
Turned out savory and not spicy. I might add a little cayenne next time just for me, but for the rest of the world, this is probably just right.
- 1 lb ground beef 85% lean
- 1 tablespoon taco seasoning
- 2 eggs
- ¾ c milk
- 2 tablespoons flour
- 7 oz can of diced green chiles (these are not the spicy sort, but mild, poblano style chiles)
- 1 cup mexican blend grated cheese
- Salt to taste
- Brown the ground beef and add in the taco seasoning when the meat is no longer pink. Mix well
- Spray an 8 x 8 glass pan and put the seasoned ground beef into it.
- In a bowl, whisk together the eggs, milk and flour until no lumps remain.
- Carefully fold in the green chiles and the cheese, using a spoon to stir it together.
- Pour the topping over the ground beef mixture and place in 350 degree oven for 20 minutes, or until the top is browned.