Chili Relleno Bake

	1/2 pound ground beef
	1/2 pound chorizo or pork sausage
	1 cup onion, chopped
	2 cloves garlic, minced or pressed
	2 cans (4 ounces each) whole green chilies, drained and seeded
	2 cups shredded cheddar cheese, divided
	4 eggs
	1/4 cup flour, unsifted
	1-1/2 cups milk
	1/2 teaspoon salt
	Tabasco sauce to taste

In a large skillet, crumble together the beef and chorizo or sausage. Cook over medium heat, stirring until meat is browned. Add onion and garlic; cook until onion is limp. Drain off fat. Line a 9-in. x 9-in. x 2 in. baking dish with half of the chilies; top with 1-1/2 cusp of the cheese. Add the meat mixture and top with remaining chilies; set aside. Beat together eggs and flour until smooth' add milk, salt, Tabasco. Blend well. Pour the egg mixture over casserole, Bake, uncovered, at 350 degrees for about 40 minutes or until knife inserted off center comes out clean. Sprinkle remaining 1/2 cup cheese on top. Let stand 5 minutes before serving

Yield: 6 servings.