1 lb. ground beef
1 c. chopped onion
2 garlic cloves, pressed or minced
2 cans (4 oz. each) whole green chilies, drained & seeded
2 c. shredded, sharp cheddar cheese
4 eggs
1/4 c. flour
1 1/2 c. milk
1/2 tsp. salt
Tabasco sauce to taste

In large skillet crumble beef and cook until brown. Add onion and garlic. Cook until onion is limp. Drain off fat. Line a 9 x 9 x 2 inch baking dish with half the chilies; top with 1 1/2 cups of cheese. Add the meat and top with remaining chilies. Set aside.

Beat together eggs and flour until smooth. Add milk, salt and Tabasco. Blend well. Pour egg mixture over casserole. Bake uncovered at 350 degrees for about 40 minutes or until knife inserted off center comes out clean. Sprinkle remaining cheese (1/2 cup) on top. Let stand 5 minutes before serving. Serves 6.