Fiesta Casserole

Step 1: Preheat the oven to 350. Dice the onion (or save more time, and tears, by purchasing pre-diced onions).

Step 2: Heat up a spoonful of butter or olive oil in your pan and swirl it around so that it covers the whole bottom of the pan. Add the meat and onions and sprinkle with salt and pepper. Break up the meat with your spatula and push it around until it is lightly browned and the onions are translucent. This takes about 7 minutes. Remove the pan from the heat.

Step 3: Open the chile cans and drain the liquid out. I just use my hand over the top of the can to save on dishes that need to be washed, but you can use a colander if you have that kind of time. Pull out the chiles and tear them in half brushing off any leftover seeds that may have gotten left behind. Using half of the chiles (1 can), arrange them in the bottom of the greased casserole.

Step 4: Sprinkle the shredded cheese over the peppers.

Step 5: Using your slotted spatula, arrange the meat/onion mixture on top of the cheese. Cover with the remaining chiles.

Step 6: Using your measuring cup combine the milk, eggs, flour, ½ teaspoon salt and the pepper sauce and whisk together (I use the measuring spoon – fewer dishes – but you can use a whisk if you want). Pour over the chiles.

Step 7: Fill your extra pan with about 1-2 inches of hot water. Place your casserole dish inside the pan and place both into the oven. Bake at 350 for 45-50 minutes or until the eggs are set, and let sit for 5 minutes to cool slightly before serving. Cut into squares and enjoy! Serves about 6.