The most amazing casserole that's juicy, cheesy and loaded with big mexican flavours!on the table in 30 minutes, made in one pot.print recipe.
Taco Stuffed Poblano Peppers
Cheesy tomato ground beef and rice.
Recipe Summary Taco Stuffed Poblano Peppers
Poblano peppers are stuffed with ground meat and Spanish rice and baked in a tomato-based sauce with a sprinkling of cheese. American comfort food done up Latin-American style. We used boxed Spanish rice, but there are a number of good recipes on this site (Spanish Rice II and Best Spanish Rice) that I have used with good results. Serve with garnishments of choice - shredded lettuce, diced tomatoes, sour cream, guacamole, and salsa.Ingredients | Mexican Ground Beef And Rice Recipes
2 cups water
2 tablespoons butter
1 (6.8 ounce) package Spanish-style rice mix
cooking spray
3 large poblano peppers, halved lengthwise and seeded
1 pound ground beef
ground black pepper to taste
½ cup water
1 tablespoon chili powder
2 teaspoons ground cumin
2 teaspoons onion powder
2 teaspoons garlic powder
½ teaspoon cayenne pepper
1 (10.75 ounce) can condensed tomato soup
1 tablespoon water, or as needed
½ cup shredded mozzarella cheese
Directions
Bring 2 cups water and butter to a boil in a saucepan; add rice and seasoning packet. Return to a boil, cover saucepan, reduce heat to low, and simmer until most water is absorbed, 20 to 25 minutes. Fluff rice using a fork.
Spray a 9x13-inch baking dish with cooking spray.
Bring a pot of water to a boil; cook poblano peppers until slightly tender, about 5 minutes. Transfer peppers to a bowl of ice water to stop the cooking process; drain. Pat peppers dry and place in the prepared baking dish.
Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Season beef with black pepper. Mix 1/2 cup water, chili powder, cumin, onion powder, garlic powder, and cayenne pepper into ground beef; cook and stir until liquid evaporates, 2 to 3 minutes.
Preheat oven to 350 degrees F (175 degrees C).
Mix rice into beef mixture; cook and stir until evenly mixed and all liquid is evaporated, 5 to 10 minutes. Spoon mixture into the peppers.
Stir tomato soup and about 1 tablespoon water together in a bowl until soup is thinned to a gravy consistency, adding more water if needed. Pour tomato gravy over stuffed peppers; top with mozzarella cheese. Cover baking dish with aluminum foil.
Bake in the preheated oven for 20 minutes. Remove aluminum foil and continue baking until cheese is slightly browned, 10 to 15 minutes more.
Ground turkey can be used in place of the ground beef. Any type of cheese can be used in place of the mozzarella cheese.
Substitute enchilada sauce for the tomato soup, if desired.
Info | Mexican Ground Beef And Rice Recipes
prep:
15 mins
cook:
1 hr 10 mins
total:
1 hr 25 mins
Servings:
6
Yield:
6 stuffed pepper halves
Mexican Ground Beef And Rice Recipes : Ground beef, also known as minced beef or beef mince, is beef that has been finely chopped or ground in a meat grinder.
