Mexican Poblano Casserole
A flavorful and spicy Mexican-inspired casserole made with roasted poblanos, ground beef, and a blend of cheeses.
Ingredients
- ●1 lb Old fashioned ground beef80/20 lean to fat ratio
- ●1 cup, shredded Mexican cheese blendA mix of cheddar, pepper jack, and Monterey Jack
- ●4 Roasted poblano peppersDiced and peeled
- ●1 cup Casserole riceCooked according to package instructions
- ●1 medium Diced onionChopped
- ●1 can, 14.5 oz Canned diced tomatoes, with green chiliesDrained and rinsed
- ●2 tbsp Taco seasoningStore-bought or homemade blend
- ●to taste Salt and pepperFreshly ground
- ●1/2 cup Shredded cheddar cheeseOptional topping
Instructions
- 1
Preheat oven to 375°F (190°C).
- 2
In a large skillet, cook the ground beef over medium-high heat, breaking it up with a spoon as it cooks, until browned, about 5-7 minutes.
- 3
Add the diced onion and taco seasoning to the skillet and cook until the onion is translucent, about 3-4 minutes.
- 4
Add the roasted poblano peppers, diced tomatoes, and cooked rice to the skillet and stir to combine.
- 5
Transfer the mixture to a 9x13 inch baking dish and top with the shredded Mexican cheese blend.
- 6
Cover the dish with aluminum foil and bake for 20-25 minutes, or until the cheese is melted and bubbly.
- 7
Remove the foil and top with additional shredded cheese if desired.
- 8
Return to the oven and bake for an additional 5-10 minutes, or until the cheese is golden brown.
- 9
Remove from the oven and let cool for a few minutes before serving.
- 10
Serve hot, garnished with chopped fresh cilantro or scallions if desired.