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CHILE RELLENO CASSEROLE

Ingredients

20	oz	whole green chiles
1	lg	onion
1	tablespoon	cumin
1	each	salt to taste
1		salt, to taste
8	oz	sharp cheddar, grated
13	oz	can evap. milk
13	oz	can tomato sauce
1	pound	lean ground beef
2	each	cloves garlic, minced
3	tablespoon	chile powder
8	oz	monterey jack, grated
4	each	eggs, beaten
1	tablespoon	all purpose flour

1	cup	sour cream
1	cup	pecans (optional), chopped
1	cup	raisins (optional)

Directions:
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 inch 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.