Description
A delightful stuffed chile casserole that combines earthy flavors and hearty ingredients, perfect for family dinners or potlucks.
Ingredients
Scale
- 4 large poblano or Anaheim chiles
- 1 pound ground beef or chicken
- 1 cup onion, finely chopped
- 2 cloves garlic, minced
- 1 cup cooked rice (white or brown)
- 1 cup shredded cheese (cheddar or Monterey Jack)
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (10 oz) diced tomatoes with green chiles
- 1 tablespoon taco seasoning
- Salt and pepper, to taste
- Olive oil, for sautéing
- Fresh cilantro or parsley for garnish
Instructions
- Preheat your oven to 375°F (190°C). Roast the chiles until charred, then peel the skins.
- Heat olive oil in a skillet, add onions, and sauté until soft.
- Add minced garlic and cook until fragrant.
- Incorporate the ground meat, cooking until browned, and mix in seasoning.
- Stir in rice, black beans, and diced tomatoes.
- Slice the chiles open and stuff them with the meat mixture.
- Arrange the stuffed chiles in a baking dish and sprinkle cheese on top.
- Bake covered for 25 minutes, then uncover and bake until cheese is bubbly.
Notes
For a vegetarian version, use beans and veggies instead of meat. For low-carb options, replace rice with cauliflower rice.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 25g
- Cholesterol: 70mg