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.
Preparation Time
20 mins
Cooking Time
51 mins
Total Time
1 hr 11 mins
Calories
325 Calories
Recipe Instructions
Step 1
Preheat the oven to 350 degrees F (175 degrees C). Spray a casserole dish with cooking spray.
Step 2
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.
Step 3
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.
Step 4
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.
Step 5
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.
Step 6
Bake, uncovered, in the preheated oven until golden brown on top, about 35 minutes.
Ingredients
1 large onion, chopped
1 teaspoon dried oregano
salt and ground black pepper to taste
2 cloves garlic, minced
1 teaspoon ground cumin
¼ teaspoon ground cayenne pepper
1 tablespoon chili powder
2 (14.5 ounce) cans diced tomatoes with green chile peppers
