CHILES RELLENOS CASSEROLE

CHILES RELLENOS CASSEROLE 1/2 lb ground beef 1 cup chopped onions 2 teaspoons ground cumin 2 teaspoons oregano 1 teaspoon garlic powder 1/2 teaspoon salt 1/2 teaspoon black pepper 1 16 oz can refried beans 2 4.5 oz cans chopped green chiles 1 cup shredded Colby-jack cheese 1 cup whole corn 1/3 cup all-purpose flour 1/4 teaspoon salt 1 1/2 cups milk 1/2 teaspoon hot sauce 4 large eggs red onion and cilantro slices for garnish Preheat oven to 350. Cook ground beef in a skillet over medium high heat until brown. Add onions and cook until onions are soft, another 5 minutes. Remove skillet from the heat and add cumin, oregano, garlic, salt, pepper and refried beans. Stir well. Arrange half of green chiles in a 11 x 7 inch baking dish. Top with 1/2 cheese. Spoon mounds of ground beef mixture onto cheese. Leave a 1/2 inch border along the edge of the dish. Top with the corn. Arrange remaining green chiles over corn, top with remaining cheese. Combine flour and salt in a medium bowl. Gradually add milk, hot sauce and eggs. Stir with a whisk until blended. Pour over casserole. Bake casserole for 1 hour and 15 minutes, or until set. Let stand 5 minutes before serving. Garnish with onion slices and cilantro.