This spicy beef and poblano pepper casserole is super-easy, delicious, and a low-carb version of chiles rellenos. Serve with dollops of low-fat sour cream and pico de gallo or salsa.
Ingredients
- poblano peppers, halved and: 6 piece (seeded)
- ½ pounds ground beef: 1 piece (to taste)
- chili powder: 1 Tbsp
- garlic: 2 clove (minced)
- ground cumin: 1 tsp
- oregano: 1 tsp (dried)
- ground cayenne pepper: 0.25 tsp
- ground paprika: 0.25 tsp
- ground dried chipotle pepper: 0.25 tsp
- salt and ground black pepper: (to taste)
- onion: 1 piece (chopped)
- tomatoes with green Chili peppers: 2 cans (14.5 ounce cans, diced)
- cooking spray:
- Mexican cheese blend: 3 cups (to taste, shredded)
Metric Conversion
Stages of cooking
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Set the oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil. Place poblano peppers cut-side down onto the prepared baking sheet.
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Cook under the preheated broiler until poblano pepper skins have blackened and blistered, 5 to 8 minutes. Place blackened peppers into a bowl and cover tightly with plastic wrap. Allow peppers to steam as they cool, about 10 minutes.
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Heat a large skillet over medium-high heat. Add beef, chili powder, garlic, cumin, oregano, cayenne pepper, paprika, chipotle pepper, salt, and black pepper. Cook and stir until beef is no longer pink, about 4 minutes. Add onion; cook until slightly softened, about 2 minutes. Add tomatoes with green chiles; cook until onions are translucent, about 5 minutes more. Let beef mixture cool.
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Preheat the oven to 350 degrees F (175 degrees C). Spray a casserole dish with cooking spray.
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Run water over the poblano peppers to remove skins and discard them; drain peppers on paper towels. Place a layer of peppers on the bottom of the prepared dish; place 1/3 of the beef mixture on top. Cover with 1 cup shredded Mexican cheese blend. Repeat layers twice more in the same order.
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Bake, uncovered, in the preheated oven until golden brown on top, about 35 minutes.
