Chiles Rellenos Casserole
20Prep Time Minutes
30Total Time Minutes
6Number of Ingredients
1 can (8 oz each) Hunt's® Tomato Sauce
3/4 teaspoon ground ancho chile pepper
1 pound ground round beef (85% lean)
1-1/2 cups chopped poblano peppers (1-1/2 cups = about 3 medium)
1/4 teaspoon salt
1-1/4 cups shredded Chihuahua or Monterey Jack cheese, divided
1/3 cup yellow cornmeal
2 tablespoons Pure Wesson® Canola Oil
|% Daily Value|
|Total Fat||20 g||30%|
|Saturated Fat||8 g||39%|
|Dietary Fiber||1 g||6%|
|Vitamin C||57 mg||96%|
|Vitamin A||250 iu||5%|
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.