Chile Relleno Casserole

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-------------------------------CHILE RELLENOS-------------------------------
20 oz Whole green chiles 1 lb Lean ground beef
1 ea Lg onion 2 ea Cloves garlic, minced
1 tb Cumin 3 tb Chile powder
1 ea Salt to taste 8 oz Monterey jack, grated
8 oz Sharp cheddar, grated 4 ea Eggs, beaten
13 oz Can evap. milk 1 tb All purpose flour
13 oz Can tomato sauce
10 servings
----------------------------------TOPPINGS----------------------------------
1 c Sour cream 1 c Raisins (optional)
1 c Chopped pecans (optional)

Rinse chiles, open flat and remove seeds. Drain on paper towels. Brown meat
with onion and garlic. Drain. Add 1 tsp cumin, 1.5 tbs chili powder and
salt. Stir. In a greased 9x13" pan, layer chiles, beef and additional
chiles. Combine cheeses and sprinkle over chiles. Beat together eggs, milk
and flour. Pour over cheese mixture. To the tomato sauce add 2 tsp cumin
and 1.5 tbs chili powder. Pour over all. Bake 30-45 min at 350 F. (Note: If
preparing ahead of time, do not cover with tomato sauce until time to
bake.) Serve toppings in seperate bowls and let guests help themselves.