chili relleno casserole
Ingredients
- 4 large poblano peppers
- 2 large jalapeno peppers
- 1 Tablespoon olive oil
- 1 pound ground beef
- 1/2 large onion (chopped)
- 2 ears of fresh corn (kernels removed)
- 1 teaspoon ground cumin
- kosher salt & freshly ground black pepper
- 2 eggs
- 1 10 ounce can evaporated milk
- 2 Tablespoons flour
- 1 10 ounce can enchilada sauce
- 3 cups mexican-blend shredded cheese
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