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Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 4 |
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In spite of the eggs, this is too heavy for brunch, but makes a good main dish. It's an extreme modification of a traditional recipe from Better Homes and Gardens. I thought it needed a better kick, so I added some! Read more ! Ingredients:
1/2 lb. ground chuck |
1/2 tsp garlic salt (divided) |
1/2 tsp black pepper (divided) |
1/2 cup chopped onion |
1/2 cup tomato sauce |
10 oz. rotel, or tomatoes with onion and green pepper, drained |
1 cup shredded sharp cheddar (divided) |
4 oz can chopped green chilies |
3 eggs |
1/2 cup milk |
1/4 cup plain flour |
Directions:
1. Heat oven to 350.
2. Brown beef with onion and 1/4 tsp each garlic salt and pepper; drain.
3. Add 1/4 cup tomato sauce.
4. Pour Rotel in sprayed 8x8 dish and sprinkle with 1/4 cup cheese.
5. Spread meat mixture over Rotel layer, then another 1/4 cup cheese.
6. Spoon green chilies on top, reserving liquid (if any).
7. Add liquid to 1/2 cup milk and 1/4 cup tomato sauce to make no more than 1 cup.
8. Beat eggs till slightly foamy; combine with milk mixture, 1/4 tsp each garlic salt and pepper, and flour; pour over meat mixture.
9. Bake 35-45 minutes. When testing to see if center is set, don't be fooled by the grease from the meat and cheese.
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