Chiles Rellenos Casserole

• 1 pound ground beef
• 1 green pepper, chopped
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 teaspoon dried oregano
• 1/8 teaspoon garlic powder
• 2 cups shredded cheddar cheese
• 2 cups shredded Monterey Jack cheese
• 2 cans (4 ounces each) chopped green chiles
• 4 large eggs, beaten
• 1 cup half-and-half cream
• 1 tablespoon all-purpose flour
• 1 can (8 ounces) tomato sauce
• Additional shredded cheddar cheese, optional

1. In a skillet, cook beef over medium heat until no longer pink; drain. Add the green pepper, salt, pepper, oregano and garlic powder. Cook until green pepper is tender. Combine cheddar and Monterey Jack cheeses; set aside.
2. In a 2-1/2-qt. baking dish, layer half each of meat mixture, chiles and cheese; repeat with remaining meat mixture, chiles and cheese. Meanwhile, in a bowl, combine the egg, cream and flour; pour over cheese layer.
3. Bake at 350u0b0 for 35 minutes. Remove from oven; cover with tomato sauce. Sprinkle with additional cheese if desired. Bake 10-15 minutes longer or until set.

ground beef, green pepper, salt, pepper, oregano, garlic, cheddar cheese, shredded monterey, green chiles, eggs, cream, flour, tomato sauce, cheddar cheese

Taken from www.tasteofhome.com/recipes/chiles-rellenos-casserole/ (may not work)