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A quick dinner that uses leftover meat from my Mexican Style Shredded Beef. I also included instructions at the end of the recipe for using ground beef.
Cut green chilies in half and place half in a lightly greased 2-quart shallow baking dish. I used an 11 x 7 inch dish. Add 1 1/2 cups of the shredded cheese. Top with the shredded beef mixture and then layer the remaining chilies and set aside.
Beat together the eggs and flour until smooth. Add the milk, Frank’s, garlic powder, salt and pepper. Blend well and carefully pour the egg mixture over the casserole.
Bake in a 350ºF oven for about 45-50 minutes or until a knife inserted in the center comes out clean. Top with the remaining 1/2 cup cheese and place back in the oven for a few minutes until cheese is melted. Let stand 5 minutes before serving.
Instead of the shredded beef, you may also brown a pound of lean ground beef with 1 cup of chopped onion, season lightly with salt and pepper. Use in place of the shredded beef.
We like to top the bake with diced tomatoes, green onions, sour cream and maybe a few sliced jalapenos.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!