Chiles Rellenos Casserole
Minutes Prep time: 20
Minutes Total time: 30
Servings: 6
Difficulty: easy
Minutes Prep time: 20
Minutes Total time: 30
Servings: 6
Difficulty: easy
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 canola oil
Nutrition information
Nutrient | Amount | % Daily Value |
---|---|---|
Calcium | 170 mg | 17% |
Carbohydrate | 13 g | 4% |
Cholesterol | 70 mg | 23% |
Total Fat | 20 g | 30% |
Iron | 2 mg | 13% |
Calories | 313 kcal | 16% |
Sodium | 606 mg | 25% |
Protein | 21 g | 41% |
Saturated Fat | 8 g | 39% |
Sugars | 4 g | 0 |
Vitamin C | 57 mg | 95% |
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.
Chiles Rellenos Casserole