On Saturday night, we went to a BSU game party. BSU lost 34-31 to San Diego State. Yuk! But to save the day, Robin’s brother Brian sent us a recipe for Chile Rellenos Casserole. We used it as a dip and the people loved it!! It really was good and Thank-You Brian!! We just altered the recipe slightly.

Chile Rellenos Casserole

Serves 8

Ingredients:
2 pound lean ground beef, 95% or Kobe
2 t Cumin
1 T Oregano
1/2 onion chopped, lightly caramelized
1/2 teaspoon salt
1/4 teaspoon pepper
1 10 oz can diced fire roasted green chilies
1 lg Jalapeno pepper, seeds and ribs removed and diced
1 15oz can Black Beans, rinsed
1 15oz can whole kernal corn
1 10oz can Ro-Tel
1 1/2 cups shredded Cheddar cheese or Mexican blend of cheeses
3/4 cup milk
1/8 cup all-purpose flour
1/2 teaspoon salt
dash pepper
2 eggs

Preparation:
In a heavy skillet over medium heat, brown ground beef, diced jalapeno and onion; drain off excess fat. Place in a bowl and sprinkle beef with the first 1/2 teaspoon salt, 1/4 teaspoon pepper, cumin and oregano. Stir with a spoon to mix all the herbs.

Rinse the black beans and drain the liquid from the corn. Mix the beans, corn and Ro-Tel. Spread the mixture evenly in the bottom of a casserole dish.

Spread the meat mixture evenly on top of the bean mixture.

Combine milk, flour, salt, pepper and eggs. Whisk until smooth. Pour over meat and chili mixture. Sprinkle the cheese evenly over the top of the casserole. Bake at 350° for 45 to 50 minutes, or until bubbly and the cheese is melted. Let the casserole cool for 5 minutes before serving. Serve with corn chips or with the chip of your choice. Enjoy!

Then we had our neighbors, Kelley and Scott and their daughter, over for a Five Hour Roasted Duck dinner. There is a recipe for this roasted duck in the recipe section of this blog.

A variety of wine and sherry. It was a good foodie weekend with good friends. Thank-You everyone. Cheers!