Chiles Rellenos Casserole

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A chiles rellenos recipe with the classic flavors of poblano pepper and Chihuahua cheese made as a layered casserole dish with ground beef

  • 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
  1. Preheat oven to 400°F. Combine tomato sauce and chile pepper in 8x8-inch glass baking dish; set aside.
  2. 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.
  3. 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.
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Nutrition Information
Calories: 313 View complete nutrition information
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