5 4-oz. cans whole green chiles, drained
1 lb. lean ground beef
1 medium onion, chopped (1 cup)
1 t minced garlic
3 t ground cumin, divided
1 1.25-oz. package taco seasoning, divided
1 8-oz. package shredded Monterey Jack Cheese (2 cups)
1 8-oz. package shredded sharp cheddar cheese (2 cup)
4 eggs, beaten
1 12-oz. can evaporated milk
1 T flour
1 15-oz. can tomato sauce
sour cream, raisins, toasted slivered almonds, pitted ripe olive slices

Grease 9"x13" glass baking dish. Split chilies lengthwise; remove seeds. Pat chilies dry with paper towels. In heavy skillet, cook and stir ground beef with onion and garlic until meat is no longer pink; drain. Stir in 1 t of the cumin, 2 T of the taco mix. Arrange half of chilies in a single layer in greased baking dish; top with beef mixture and another layer of chilies. Sprinkle cheese over chilies. Combine eggs, milk and flour; pour over cheeses. Stir remaining 2 t cumin and remaining taco mix into tomato sauce. Cover casserole and tomato sauce; refrigerate up to 24 hours.

To bake: Heat oven to 325°F. Spread seasoned tomato sauce evenly over casserole. Bake until bubbly in center (about 60 minutes). Serve with sour cream, raisins, almonds and olives. These are good when accompanied by grapefruit-avocado salad and crusty rolls.

Tip: If casserole is not refrigerated before baking, reduce baking time to 50 minutes.

December 14, 2005