Ingredients
Scale
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 6 large poblano peppers, halved and seeded
- 1 ½ pounds ground beef
- 1 tablespoon chili powder
- ¼ teaspoon ground cayenne pepper
- ¼ teaspoon ground paprika
- ¼ teaspoon ground dried chipotle pepper
- Salt and ground black pepper to taste
- 1 large onion, chopped
- 2 (14.5-ounce) cans diced tomatoes with green chile peppers
- Cooking spray
- 3 cups shredded Mexican cheese blend
Instructions
1. Broil and Prepare the Poblano Peppers:
- Set your oven rack about 6 inches from the heat source and preheat the broiler.
- Line a baking sheet with aluminum foil. Place the halved and seeded poblano peppers cut-side down onto the baking sheet.
- Broil the peppers for 5 to 8 minutes, or until the skins are blackened and blistered.
- Once done, place the blackened peppers into a bowl and cover tightly with plastic wrap. This will allow the peppers to steam and make removing the skins easier.
- Let the peppers sit for about 10 minutes to cool, then remove the skins under running water. Pat the peppers dry with paper towels.
2. Cook the Beef Filling:
- Heat a large skillet over medium-high heat.
- Add the ground beef to the skillet and break it up as it cooks. Add the minced garlic, ground cumin, dried oregano, chili powder, cayenne pepper, paprika, chipotle pepper, salt, and black pepper.
- Cook the beef for about 4 minutes or until it is no longer pink.
- Add the chopped onion to the skillet and cook for another 2 minutes, or until the onion begins to soften.
- Stir in the canned diced tomatoes with green chiles. Allow the mixture to cook for about 5 more minutes, or until the onions become fully translucent and the mixture has thickened slightly.
- Remove the beef mixture from heat and allow it to cool slightly.
3. Assemble the Casserole:
- Preheat your oven to 350°F (175°C).
- Spray a casserole dish with cooking spray to prevent sticking.
- Begin by laying half of the prepared poblano peppers in a single layer at the bottom of the casserole dish.
- Add 1/3 of the cooked beef mixture over the peppers and then top with 1 cup of shredded Mexican cheese.
- Repeat this process, adding another layer of poblanos, another 1/3 of the beef mixture, and 1 cup of cheese.
- For the final layer, add the remaining peppers, the rest of the beef mixture, and top with the remaining cup of shredded cheese.
4. Bake the Casserole:
- Place the assembled casserole into the preheated oven.
- Bake for about 35 minutes, or until the top is golden brown and the cheese is melted and bubbly.
- Remove the casserole from the oven and let it rest for 5 minutes before serving.