Description
A yummy TexMex casserole that fits into a Low Carb or Trim Healthy Mama Lifestyle.
Ingredients
Scale
- 10– charred poblano peppers
- 2.5 lbs of ground beef cooked and seasoned with taco seasoning (link to my recipe in the post above)
- 2 cups of cheddar cheese
- 2 cups of Monterrey Jack cheese
- 1– 4 oz can of green chilies
- 1/2 cup of salsa
- 1/2 cup of heavy whip
Instructions
- Cook ground beef.
- Add taco seasoning.
- Char the poblano peppers on a grill or in the broiler.
- Once charred place in a Ziplock bag to sweat for 15 minutes.
- Remove from bag and scrape off the char.
- Leave the poblano peppers whole but cut down the middle.
- Remove seeds and stem.
- Place half of the peppers down in the 9X13 casserole dish.
- Place half of the meat on top.
- Place half of the cheese on top (both cheeses).
- Place the last layer of poblano peppers down.
- Add the remaining cheese.
- Drizzle the cream over the top of the casserole.
- Add the salsa on top evenly.
- Bake in a 350 degree over for 20 minutes.
- ENJOY!
Notes
- **I served mine with peas but you could do a big salad & guacamole.
- *** To char the poblano peppers you can place them on a grill close to the fire until the pepper is charred. You can also place on a cookie sheet and put close to the broiler. Broil for 15 minutes or so, flipping to all sides, until charred. You can also use your stove top to char, if you have a gas stove top, by placing each pepper in the fire until charred.
Nutrition
- Serving Size: 8