I fell in LOVE with Chili Rellenos while living in Texas, but hated the work that went into making them. This casserole gives you all the yummy deliciousness of Chili Rellenos with less work. You COULD use canned chilis for a quicker prep...but please don't. Trust me - the fresh flavor of roasted poblanos is worth the extra prep time! Serve with some refried beans and spanish rice for a wonderful Tex-Mex dinner. There are NEVER leftovers when I make this for my family. :)
Roast poblano peppers under the broiler, making sure to roast on all sides, until skin is blistered and slightly blackened. Place peppers in zip lock for 20-30 minutes for easier peeling. Peppers will steam and cool and skin will peel off easily. Remove seeds and set aside.
While waiting to peel peppers, brown ground beef. Add diced onion, Rotel tomatoes, salt, pepper, and 2 tsps cumin. Cook until onions are wilted and liquid has cooked out. Remove from heat. Add Mexican blend cheese, stir until melted, and set aside.
Preheat oven to 350. Line bottom of ungreased 9” x 13” baking dish with half of the roasted peppers, opening them and laying them out in a single layer. Spoon ground beef filling over poblanos, spreading to form an even layer. Cover ground beef layer with remaining poblanos in a single layer.
Beat the eggs. Wisk in the evaporated milk and regular milk. Wisk in the flour. Pour egg mixture over top layer of poblanos and bake for 30 minutes. (Egg mixture will be very thin liquid until it begins to set while baking.)
Remove casserole from oven after 30 minutes. Mix tomato sauce with 1/2 tsp cumin and spread over top of casserole. Return to oven for 15 minutes.
Sprinkle cheddar cheese over casserole and return to oven for 3 minutes, or just until cheese is melted.