Remove from oven and let sit for 15-20 minutes before serving. You can use the dried chiles, as long as you reconstitute in warm water for about an hour before using and chop well. In a 9" baking dish, spray with a non stick cooking spray. Cinnamon Spice Snickerdoodle Apple Pie Bites. Stir to mix well. In a 2 quart baking dish, spray with nonstick cooking spray or grease well. Follow that with the ground beef mixture and then cheese; repeat the layers. (As a tasty option, break up a couple of handsfull of real fried corn tortilla chips on top, then top w/cheese.). As the weather starts transitioning to cooler temperatures, I start craving warm & spicy foods. Add crushed red peppers, pepper and cumin. For that matter, you can use the Cream of Celery soup w/no poblano pepper for a little milder flavor. Repeat the layers once more, peppers, beef then cheese. Once soft, add ground beef, cumin, salt, pepper and any other spices you want. Preheat oven to 350 degrees. In a 2 1/2 … This dish has such a wonderful and rich Southwest flavor! Stir in tomato paste, chipotle and oregano; cook 1-2 minutes. Cook, breaking up any lumps with the back of a spoon, until the beef is browned through, about 10 minutes. And of course you can always add a can of rotel or green chili’s for added flavor. You decide for yourself. If you can't find it, I have a solution and I explain it below. For example, if you want to take the heat level up, add some red pepper flakes or for added spice, toss in a dash of smoked paprika. Preheat Oven to 450 degrees and line a baking sheet with foil. Use green, red, yellow or a combination of all colors to make a milder tasting dish. With the layers of roasted poblano, seasoned ground beef and cheese, you will be making this again & again! It may be hard to find the Campbell's Cream of Chile Poblano soup in the stores, depending upon where you live. To start, you want to give your poblano peppers a nice char by roasting them. You may want to turn the peppers after 10 minutes of cooking. Cook in the oven for 20-25 minutes or until the skin is charred and blacken. While a slice of pie is the epitome of a Thanksgiving dessert, easily making a pie isn’t in every baker’s wheelhouse. Top with the rest of the rice, spread out, add the cilantro, the rest of the soup/beef mixture and top with remaining cheese. Wash and dry the peppers; place them on the baking sheet. Place four poblano pepper halves on the bottom of the baking dish, then spread half of the beef mixture on top of the peppers and then layer half of your cheese mixture. When cooked in this way, poblano peppers are not usually spicy hot, but some can be a little spicy. We think they’ll be a big hit at the dinner table. This will loosen the skin. Pour the sauce into the casserole … Add beef, chili powder, garlic, cumin, oregano, cayenne … When cool enough to handle, remove the skin, slice in halve lengthwise and scrape the seeds out. poblano chiles, shucked corn, ground black pepper, large eggs and 12 more Southwestern Squash Corn and Poblano Casserole From a Chef’s Kitchen canola oil, mayonnaise, cream cheese, mexican blend cheese, corn kernels and 13 more Or, do you just want to amp up the adorableness of your Thanksgiving desserts? https://www.chilipeppermadness.com/recipes/chile-relleno-casserole Enter your email address to follow this blog and receive notifications of new posts by email. If you are not accustomed to this, you may use the bell pepper and maybe try a little of the poblano to lighten the flavor a bit. This makes a wonderful casserole your family and friends will enjoy! While the peppers are roasting, saute onions and garlic in a glug of olive oil over a medium heat. Place four poblano pepper halves on the bottom of the baking dish, then spread half of the beef mixture on top of the peppers and then layer half of your cheese mixture. This recipe is really a good base for experimenting with different spices and ingredients. NOTE: For some who do not care for poblano peppers, you may use sweet bell pepper. This cheesy poblano casserole hits the spot. Enjoy with some homemade avocado salad or rice and beans. Bake uncovered at 350 degrees for about 30-35 minutes or until the cheese is melted and browned. And that’s OK! Cover this with half of the soup/beef mixture. **If you cannot find Campbell's Cream of Poblano Soup in the stores where you live, use Cream of Celery and simmer about 20 minutes with about a half a cup of roasted, fine chopped poblano pepper. Add the tomato sauce, chili powder, 1 1/2 teaspoon salt, garlic powder, cumin, and onion powder to a medium-sized mixing bowl and stir to combine. Enchilacomalejita Casserole (Mexican Casserole), salt & pepper (to season ground beef when browning), dry long grain rice, cooked according to pkg directions, roasted and chopped poblano chiles (roast an extra one if cream of poblano soup cannot be found), campbells cream of poblano soup - **(may use cream of celery simmered with 1/2 cup chopped roasted poblanos as a substitute), shredded sharp cheddar cheese (or jack cheese), Just A Pinch Recipes - # 1 Site for Real Recipes from Real Home Cooks, Show 7 Comments & Reviews, Our Most Popular Thanksgiving Dinner Recipes. You can achieve this on an open flame such as your grill or gas stove; however, I just pop them in the oven at 450 degrees for about 20 minutes. Add ground beef, cumin and any other spice or ingredient you want and cook until meat is browned. Brown beef for 5 minutes, stirring occasionally. Once ground beef is thoroughly cooked, drain grease and return to pan. Bake uncovered at 350 degrees for one hour. It’s our favorite meal of the year! We’re getting all giddy and excited to load our plates with green bean casserole, corn pudding, mashed potatoes, stuffing (and/or dressing), homemade rolls, cranberry sauce, and turkey. Cover this layer with half of the shredded cheese. Add onion and garlic, sauté for 2 minutes. They’re almost too cute to […]. If you don’t like pie or you just feel like skipping […], Looking for a family-friendly kitchen activity? Once beef is browned, add the roasted and chopped poblano peppers, the can of soup and water. Brown ground beef in a skillet. Poblano chiles may be hard to find in some parts of the country. Finally assemble the casserole by layering the sliced poblanos in the bottom of a greased 9″ baking pan. Stir in rice, salsa and remaining 1-teaspoon salt then remove from heat and stir in 1-cup of shredded cheese. From brownie bite and chocolate apple turkeys to acorn donut holes, try one of these Pinterest-perfect creative Thanksgiving treats. Spoon half of the cooked rice into the bottom of the dish and spread around evenly. Just A Pinch will NOT work unless you turn javascript ON in your browser. Add onion, salt & pepper to taste. Below you’ll find our most popular Thanksgiving recipes to make your holiday dinner the best ever! Once you take them out of the oven, pop them into a zip lock bag for a little steam action. Heat a large skillet over medium-high heat. https://www.justapinch.com/.../beef/poblano-beef-casserole.html A perfect blend of summer flavors with the warmth & spice of fall. Preheat the oven to 325°F and have ready a greased 9x13" casserole dish. Once the peppers steam in the ziplock bag for about 15 minutes, peal the skin, cut in half lengthwise and scrape the seeds out. Drain grease. You do want the flavor of the pepper well infused throughout the dish. Serve with chips and an avocado salad or with rice and beans. It is easy to make and satisfies just about all palates. This will make it much easier to peel the skin. Bake at 350 degrees for 30 minutes or until the cheese is bubbly and slightly browned on top. In a large frying pan, brown ground beef, onions and garlic. This warm and hearty casserole with layers of poblano peppers, seasoned ground beef and cheese is sure to be a favorite! Repeat the layers once more, peppers, beef then cheese. Thankfully, there are so many delicious desserts that evoke the flavors of Thanksgiving but are easier to make than pie. Heat canola oil in a skillet over medium high heat; add ground beef and season with 1-teaspoon salt and 1/2-teaspoon pepper. While the peppers are roasting, sauté your chopped onions and garlic in a glug of olive oil, until tender. Bake uncovered at 350 degrees for about 30-35 minutes or until the cheese is melted and browned. Once roasted, take the peppers out of the oven and transfer to ta zip lock bag, to steam for 15 minutes. Once the beef is thoroughly cooked, drain grease and return to pan. Can serve with dinner rolls or with corn tortilla chips and your favorite salsa!