1/2 lb ground beef
1/2 lb pork sausage (Blue and Gold if available) 1
c chopped onion
2 cloves garlic, minced or pressed
2 cans (4 oz each) whole green chilies, drained and seeded
2 c shredded sharp cheddar cheese, divided
4 eggs
1/4 c all purpose flour, unsifted
1 1/2 c milk
1/2 t salt
Tabasco sauce to taste

In a large skillet, crumble together the beef and sausage. Cook over medium heat, stirring until meat is browned. Add onion and garlic; cook until onion is limp. Drain off fat. Line a 9x9x2 inch baking dish with half of the chilies; top with 1 1/2 c of the cheese. Add the meat mixture and top with remaining chilies; set aside. Beat together eggs and flour until smooth; add milk, salt, Tabasco. Blend well. Pour the egg mixture over casserole. Bake, uncovered, at 350 degrees for about 40 minutes or until knife inserted off center comes out clean. Sprinkle remaining 1/2 c cheese on top. Let stand 5 minutes before serving.