This Chile Relleno Casserole Layers Its Cheesy, Homey Goodness Into a Baking Dish

washingtonpost.com

Cookeemama

1 pound ground beef, preferably 90/10 blend

1 cup (4 ounces) chopped yellow onion

2 teaspoons ground cumin

1 teaspoon fine salt, divided

¾ teaspoon freshly ground black pepper

Unsalted butter, for greasing

1 (27 ½ ounce) can whole poblano peppers, drained (may substitute 6 large fresh poblanos; see NOTE)

2 cups (8 ounces) shredded cheddar cheese

¼ cup all-purpose flour

1 ½ cups (350 milliliters) whole milk

4 large eggs, beaten

Directions at washingtonpost.com

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