1 (12 oz.) can green chili peppers, diced (wash out seeds)
1 lb. Monterey Jack cheese, grated
2 eggs
1 c. milk
1 lb. hamburger, browned and seasoned with garlic salt and seasoning
4 tsp. flour
1 (8 oz.) can tomato
2 tsp. butter

Line bottom of 9 x 13 inch casserole dish with diced chili peppers and beef. Sprinkle with 3/4 pound grated cheese. Dot with butter. Beat eggs, milk and flour together and pour over chili peppers. Cover and let stand in refrigerator overnight or at least 1 1/2 hours. Bake at 350 degrees for 30 minutes or until set.