( Quick Easy Mexican Inspired Casserole )
You will need
Baking Dish
Sheet Pan
Large Frying Pan
Ingredients
4 to 6 large poblano peppers, halved and seeded
1 ½ pounds ground beef, or to taste
2 cloves minced garlic
1 Tbsp chili powder
1 tsp ground cumin
1 tsp dried oregano
1 tsp black pepper
1 dash cayenne
1 dash paprika
1 tsp salt
1 medium onion, finely diced
1 14.5 oz can of diced tomatoes with green chile peppers
3 cups Mexican cheese blend
cooking spray
Instructions
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.
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.
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.
Preheat the oven to 350 degrees F (175 degrees C). Spray a casserole dish with cooking spray.
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 1/2 or 1/3 of the beef mixture on top. Cover with 1 cup shredded Mexican cheese blend. Repeat layers once or twice more in the same order, depending on how many peppers you use.
Bake, uncovered, in the preheated oven until golden brown on top, about 35 minutes.
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