Friday, January 18, 2013

Mexican Beef Poblano Casserole

This layered Mexican casserole starts with a layer of poblano peppers, then taco meat with corn and black beans, and finally a green chile and cheese topping.  The result is more than worthy of the one-pot-wonder title.  Like it spicy?  Add some hot sauce and jalapeno peppers to the taco meat.  Extra mild?  Use green bell peppers in place of poblanos and mild salsa verde in place of the green chiles.  Not a fan of red meat?  Try shredded chicken or ground turkey instead of beef.  It's just so versatile!

Mexican Beef Poblano Casserole


Ingredients:

- 2 T. olive oil
- 1 lb. ground beef (or mix it up and use shredded chicken)
- 2 poblano peppers, halved and seeded
- 1 medium onion, diced
- 1 T. minced garlic
- 1 (15 oz) can diced tomatoes
- 1 (15 oz) can corn, drained
- 1 (15 oz) can black beans, drained and rinsed
- 1 (4 oz) can sliced black olives, drained
- 2 T. taco seasoning (my recipe here)
- 1/4 c. water
- 1 (7 oz) can diced green chiles
- 2 large eggs
- 1 1/2 c. shredded cheese





Directions:

1.  Preheat oven to 375 degrees.  Heat olive oil in a deep pan or stock pot over medium-high heat.  Add poblano halves and saute for 5-6 minutes until slightly softened.  Place poblanos in the bottom of greased baking dish.  (I decided to cut them in half again to cover the bottom more evenly.)






2.  Brown beef in the same pot used for the peppers.  Once browned thoroughly, drain the fat, then add the meat back into the pot (I browned extra beef to be used for dinner the next day, so I separated it out at this step).  Add chopped onion and garlic and saute for 2-3 minutes until onions are translucent.





3.  Add beans, corn, olives, and tomatoes to the meat mixture.  Stir to combine.  Add the taco seasoning and 1/4 c. water.  Bring to a boil, then reduce heat and simmer, uncovered, for about 10 minutes until liquid evaporates.







4.  Meanwhile, crack eggs into a measuring cup.  Beat slightly with a fork, then add diced green chiles.  Stir to combine.





5.  Pour meat mixture over the poblanos, and spread evenly.  Pour egg mixture over the top of the beef and use the fork to press the egg mixture down into the beef, covering the top evenly.





6.  Top with cheese.  Bake covered for 30 minutes, then remove lid or foil and bake uncovered for 20 minutes longer to allow cheese to brown.  Let cool for 10 minutes before serving.


after first 30 minutes, remove lid
there was some extra liquid,
so I blotted it with a paper towel
(very professional, right?)

but look how beautiful it turns out after
another 20 minutes of baking uncovered!

and it's oh, so delicious :)

Happy Mexican Food Friday!
Love,
Mama

4 comments:

  1. Made this for my boyfriend and his roommates, everyone loved it!

    ReplyDelete
  2. Awesome! It's always a big croud-pleaser around my house, too. Thanks for sharing, I love getting feedback :)

    ReplyDelete
  3. I made this a few months ago. My boyfriends family is coming to visit & I'm making it again for them. It's not only a good recipe to make ahead of time, but it is relatively low-carb, it served a lot of people (especially if you double the recipe,) and it freezes well.

    ReplyDelete
  4. I've never thought about freezing this one, but I will now! I've been doubling a lot of recipes lately and freezing half to have on hand for quick and easy weeknight meals. Thanks for the feedback and the idea! :)

    ReplyDelete