1-1/4 cups shredded Chihuahua or Monterey Jack cheese, divided
1/3 cup yellow cornmeal
2 tablespoons Pure Wesson® Canola Oil
Preheat oven to 400°F. Combine tomato sauce and chile pepper in 8x8-inch glass baking dish; set aside.
Cook beef, poblano peppers and salt in large skillet over medium-high heat 7 minutes or until beef is crumbled and no longer pink, stirring occasionally; drain. Meanwhile, combine 1/4 cup cheese, cornmeal and oil in small bowl; set aside.
Spoon half of beef mixture over sauce; sprinkle with remaining 1 cup cheese. Spoon remaining beef mixture over cheese. Top evenly with cornmeal mixture. Bake 10 minutes or until cheese melts and mixture is bubbly.