POBLANO BEEF CASSEROLE
This dish has such a wonderful and rich Southwest flavor! It is easy to make and satisfies just about all palates. It may be hard to find the Campbell's Cream of Chile Poblano soup in the stores, depending upon where you live. If you can't find it, I have a solution and I explain it below. This makes a wonderful casserole...
Provided by Cathy Nunn
Categories Casseroles
Time 1h30m
Number Of Ingredients 9
Steps:
- 1. Preheat oven to 350 degrees. Brown ground beef in a skillet. Add onion, salt & pepper to taste. Once beef is browned, add the roasted and chopped poblano peppers, the can of soup and water. Stir to mix well. **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. You do want the flavor of the pepper well infused throughout the dish. For that matter, you can use the Cream of Celery soup w/no poblano pepper for a little milder flavor. You decide for yourself. You can use the dried chiles, as long as you reconstitute in warm water for about an hour before using and chop well. Poblano chiles may be hard to find in some parts of the country.
- 2. In a 2 quart baking dish, spray with nonstick cooking spray or grease well. Spoon half of the cooked rice into the bottom of the dish and spread around evenly. Cover this with half of the soup/beef mixture. Cover this layer with half of the shredded cheese. Top with the rest of the rice, spread out, add the cilantro, the rest of the soup/beef mixture and top with remaining cheese. (As a tasty option, break up a couple of handsfull of real fried corn tortilla chips on top, then top w/cheese.)
- 3. Bake uncovered at 350 degrees for one hour. Remove from oven and let sit for 15-20 minutes before serving. Can serve with dinner rolls or with corn tortilla chips and your favorite salsa!
- 4. NOTE: For some who do not care for poblano peppers, you may use sweet bell pepper. Use green, red, yellow or a combination of all colors to make a milder tasting dish. When cooked in this way, poblano peppers are not usually spicy hot, but some can be a little spicy. 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. Buen Probecho, Y'all!
BAKED BEEF CHILES RELLENOS CASSEROLE
Super-easy, delicious, and low-carb version of chiles rellenos. Serve with dollops of low-fat sour cream and pico de gallo or salsa.
Provided by EmmLee
Categories World Cuisine Recipes Latin American Mexican
Time 1h21m
Yield 10
Number Of Ingredients 14
Steps:
- Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil. Place poblano peppers with cut sides down onto the prepared baking sheet.
- Cook under the preheated broiler until poblano pepper skins have blackened and blistered, 5 to 8 minutes. Place blackened peppers into a bowl and cover tightly with plastic wrap. Allow peppers to steam as they cool, about 10 minutes.
- Heat a large skillet over medium-high heat. Add beef, chili powder, garlic, cumin, oregano, cayenne pepper, paprika, chipotle pepper, salt, and black pepper. Cook and stir until beef is no longer pink, about 4 minutes. Add onion; cook until slightly softened, about 2 minutes. Add tomatoes with green chiles; cook until onions are translucent, about 5 minutes more. Let beef mixture cool.
- Preheat oven to 350 degrees F (175 degrees C). Spray a casserole dish with cooking spray.
- Run water over the poblano peppers to remove skins and discard them. Drain peppers on paper towels. Place a layer of peppers on the bottom of the prepared dish; place 1/3 of the beef mixture on top. Cover with 1 cup shredded Mexican cheese blend. Repeat layers twice more in the same order.
- Bake, uncovered, in the preheated oven until golden brown on top, about 35 minutes.
Nutrition Facts : Calories 325.3 calories, Carbohydrate 8.9 g, Cholesterol 79.6 mg, Fat 23.3 g, Fiber 3 g, Protein 21.5 g, SaturatedFat 13 g, Sodium 694.5 mg, Sugar 1.6 g
SMART-CHOICE CHEESY BEEF POBLANO CASSEROLE
This quick and cheesy casserole is hearty with layers of rice, roasted poblano chiles and shredded beef flank steak.
Provided by My Food and Family
Categories Home
Time 45m
Yield 8 servings, 1 cup each
Number Of Ingredients 9
Steps:
- Heat oven to 400°F.
- Blend first 5 ingredients in blender until smooth.
- Layer half each of the rice, chiles, meat, egg mixture and shredded cheese in 2-qt. casserole sprayed with cooking spray. Repeat layers.
- Bake 30 min. or until center is set.
Nutrition Facts : Calories 290, Fat 15 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 170 mg, Sodium 470 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 22 g
CHEESY BEEF POBLANO BAKE
We started with leftover shredded cooked beef and rice to create this creamy layered dish packed with flavor. It's a great way to use up leftovers.
Provided by My Food and Family
Categories Recipes
Time 45m
Yield 8 servings, 1 cup each
Number Of Ingredients 9
Steps:
- Heat oven to 400°F.
- Blend first 5 ingredients in blender until smooth.
- Layer half each of the rice, chiles, meat, egg mixture and shredded cheese in 2-qt. casserole sprayed with cooking spray. Repeat layers.
- Bake 30 min. or until center is set.
Nutrition Facts : Calories 350, Fat 22 g, SaturatedFat 11 g, TransFat 0.5 g, Cholesterol 190 mg, Sodium 430 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 22 g
CHEESY POBLANO SLIDERS
Take juicy beef sliders to the next level by pairing them with an irresistible cheesy topping inspired by Mexican rajas con crema. Pretzel slider buns have the perfect amount of structure to stand up to the gooey, decadent sauce studded with blistered poblano peppers and onions.
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 9 sliders
Number Of Ingredients 13
Steps:
- Roast the poblanos over an open flame or under the broiler, turning as necessary, until charred all over, about 8 minutes. Place in a medium bowl and cover with a plate to steam and loosen the skin, about 5 minutes. When cooled, peel off the blackened outer skin, remove the seeds and stems and discard. Slice the poblanos into thin strips. Set aside.
- Set an oven rack as close as possible to the broiler. Heat the broiler to high.
- Heat the vegetable oil in a medium skillet over medium heat until shimmering. Add the onion and cook, stirring often, until softened and translucent, about 5 minutes. Add the garlic and cook until slightly softened and fragrant, about 30 seconds. Stir in the poblanos and cook until everything is very soft, about 5 minutes. Stir in the crema and Oaxaca cheese and cook until the cheese is just melted. Reduce the heat to low, season with 1 teaspoon salt and keep warm.
- Combine the melted butter, chipotle powder and 1 teaspoon salt in a small bowl. Split the slider buns, put on a baking sheet cut-side up and brush evenly with the butter mixture. Broil until golden around the edges, about 2 minutes. Transfer to a serving platter.
- Place the beef patties on the baking sheet and season generously with salt and pepper. Broil to desired doneness, about 4 minutes for medium.
- Put a patty on each bottom bun. Spoon some of the poblano sauce over each and top with a tomato slice and cilantro leaves. Close the sliders with the top buns.
SMART-CHOICE CHEESY BEEF NACHOS
Thrill the home crowd with this fast, easy, better-for-you version of classic cheesy beef nachos.
Provided by My Food and Family
Categories Home
Time 15m
Yield Makes 4 servings.
Number Of Ingredients 9
Steps:
- Brown meat in skillet; drain. Stir in salsa; simmer 2 min., stirring occasionally.
- Arrange chips on large microwaveable plate; top with meat mixture and cheese.
- Microwave on HIGH 2 to 3 min. or until cheese is melted, rotating plate after each minute. Top with remaining ingredients.
Nutrition Facts : Calories 130, Fat 7 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 40 mg, Sodium 125 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 13 g
CHEESY BEEFY CASSEROLE
A layered ground beef casserole with cream cheese, cottage cheese and topped with cheddar cheese. I believe this recipe came from Knudsen's "Cooking for Compliments".
Provided by SharleneW
Categories Cheese
Time 45m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Cook egg noodles per package directions.
- Preheat oven to 350°F.
- In a large skillet over medium-high heat, brown beef until meat is no longer pink, about 5 minutes.
- Add oil if needed.
- Add tomato sauce, tomatoes, salt and pepper and simmer 5 minutes.
- With an electric mixer, beat together sour cream, cream cheese, and cottage cheese in a medium bowl.
- Fold in onions and bell pepper and mix well.
- In 9 x 13-inch baking dish lightly coated with cooking spray, add half of the noodles, half the cheese mixture and half the meat mixture in layers.
- Repeat layers, ending with meat.
- Top with cheddar cheese.
- Cover and bake 30 minutes.
- Uncover and bake until bubbly, about 15 minutes longer.
- Let stand 5 to 10 minutes before serving.
SMART-CHOICE POTATO-TOPPED BEEF CASSEROLE
It's hard to believe this casserole is a smart-choice recipe, but it is. The lean ground beef, reduced-fat soup, and 2% milk cheese make it so.
Provided by My Food and Family
Categories Home
Time 1h
Yield 6 servings, 1 cup each
Number Of Ingredients 7
Steps:
- Heat oven to 375ºF.
- Brown meat with onions in large skillet; drain. Spoon into 2-qt. casserole.
- Mix soup and milk; pour over meat mixture. Top with layers of remaining ingredients.
- Bake 45 min. or until potatoes are golden brown and casserole is heated through.
Nutrition Facts : Calories 350, Fat 17 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 60 mg, Sodium 760 mg, Carbohydrate 25 g, Fiber 2 g, Sugar 4 g, Protein 22 g
SMART-CHOICE CREAMY BEEF & NOODLE CASSEROLE
Our beef and noodle casserole is creamy and flavorful, with smart ingredient swaps that include reduced-fat cream of mushroom soup and cheddar cheese.
Provided by My Food and Family
Categories Home
Time 50m
Yield 6 servings, 1-1/4 cups each
Number Of Ingredients 9
Steps:
- Heat oven to 375ºF.
- Brown meat with onions and thyme in skillet; drain. Spoon over noodles in 13x9-inch baking dish; top with vegetables.
- Whisk soup, milk and water until blended; pour over vegetables. Top with cheese; cover.
- Bake 35 min. or until heated through, uncovering for the last 10 min.
Nutrition Facts : Calories 320, Fat 12 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 85 mg, Sodium 510 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 27 g
YVONNE'S UNSTUFFED POBLANO CASSEROLE
Provided by Sandy Pollock
Categories Bake Kid-Friendly Back to School Dinner Casserole/Gratin Party Potluck Sugar Conscious Peanut Free Tree Nut Free Soy Free No Sugar Added Small Plates
Yield Serves 8
Number Of Ingredients 12
Steps:
- 1. Preheat the oven to Broil. Spray a 9 x 13-inch casserole dish with cooking spray.
- 2. Put the poblanos, skin sides up, on a foil-lined baking sheet and flatten them with your hand. Broil for 10 minutes, or until the poblanos are blackened. Put the poblanos in a plastic zip-top bag and seal. Let stand 10 minutes.
- 3. Decrease the oven temperature to 350°F.
- 4. In a large skillet set over medium-high heat, combine the beef and onion. Cook, breaking up any lumps with the back of a spoon, until the beef is browned through, about 10 minutes. Drain off the fat, and then sprinkle with the cumin, 1/2 teaspoon of the salt, and the pepper.
- 5. Put half of the poblanos in the prepared casserole dish. Sprinkle with the cheese and top with the meat mixture. Arrange remaining poblanos over the meat.
- 6. Mix the flour and the remaining 1/2 teaspoon of the salt in a bowl. In a separate bowl, combine the beaten eggs, milk, and Tabasco. Gradually add the egg mixture to the flour and stir until smooth. Pour over the casserole.
- 7. Bake for 45 to 50 minutes, or until a knife inserted just off-center comes out clean. Let cool for 5 to 10 minutes before serving.
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- Preheat the oven to 425°, and line a baking sheet with aluminum foil. Place the peppers on the baking sheet and drizzle with oil. Rub the oil evenly over peppers then transfer the pan to the oven. Cook the poblanos for 25 to 30 minutes, turning occasionally. The skins should blister and blacken.
- While the peppers roast, make the filling. In a medium bowl or measuring cup, whisk together the eggs and milk. Add the flour, baking soda, and salt. Set aside.
- Remove the peppers from the oven, and reduce the oven to 350°F. Allow the peppers to cool until they’re easy to handle, then peel away the skins and discard. Cut off the stems and tops, and remove the seeds and membranes.
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