Beefy Chile Rellenos Casserole

5 (4 oz.) cans whole green chiles, drained
1 lb. lean ground beef
1 med. onion, chopped (1 c.)
1 tsp. garlic, minced
3 tsp. cumin, divided
1 pkg. taco seasoning, divided
1/2 tsp. salt
8 oz. pkg. shredded Monterey Jack cheese (2 c.)
8 oz. pkg. shredded sharp Cheddar cheese (2 c.)
4 eggs, beaten
1 (12 oz.) can evaporated milk
1 tbsp. flour
1 (15 oz.) can tomato sauce
Sour cream
Raisins
Toasted slivered almonds
Pitted ripe olive slices

1. Heat oven to 325 F. Grease 9x13 glass baking dish.
2. Split chiles lengthwise; remove seeds. Pat chiles dry with paper towels.
3. In a heavy skillet, cook and stir ground beef with onion and garlic until meat is no longer pink; drain. Stir in 1 tsp. of the cumin, 2 tbsp. of the taco seasoning, and salt.
4. Arrange half of the chiles in a single layer in greased baking dish; top with beef mixture and another layer of chiles.
5. Sprinkle cheese over chiles.
6. Combine eggs, milk, and flour; pour over cheeses.
7. Stir remaining 2 tsp. cumin and remaining taco seasoning into tomato sauce. Spread tomato sauce evenly over casserole.
8. Bake until bubbly in center (about 60 min.). Serve with sour cream, raisins, almonds and olives if desired.
NOTE: You can refrigerate this casserole up to 24 hr. before baking. Refrigerate the tomato sauce in a separate bowl and spread on casserole just before baking.