Chiles Rellenos Casserole

By bweber

Ingredients

• 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

Details

Servings 6
Preparation time 20mins
Cooking time 30mins
Adapted from readyseteat.com

Preparation

Step 1

Directions

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.