Cheesy Beef Poblano Bake Recipes

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BAKED BEEF CHILES RELLENOS CASSEROLE



Baked Beef Chiles Rellenos Casserole image

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

6 large poblano peppers, halved and seeded
1 ½ pounds ground beef, or to taste
1 tablespoon chili powder
2 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon dried oregano
¼ teaspoon ground cayenne pepper
¼ teaspoon ground paprika
¼ teaspoon ground dried chipotle pepper
salt and ground black pepper to taste
1 large onion, chopped
2 (14.5 ounce) cans diced tomatoes with green chile peppers
cooking spray
3 cups shredded Mexican cheese blend, or to taste

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

CHEESY BEEF CASSEROLE



Cheesy Beef Casserole image

This hearty casserole tastes like lasagna and makes a satisfying meal when served with a green salad and garlic bread. -Ardyce Piehl, Poynette, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 6 servings.

Number Of Ingredients 13

4 cups uncooked medium egg noodles
1 pound ground beef
3/4 cup chopped onion
2 cans (8 ounces each) tomato sauce
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon pepper
1 package (8 ounces) cream cheese, softened
1 cup 4% cottage cheese
1/2 cup grated Parmesan cheese
1/3 cup sliced green onions
1/4 cup chopped green pepper
Additional Parmesan cheese, optional

Steps:

  • Cook noodles according to package directions. Meanwhile, in a large skillet, cook beef and onion over medium heat until meat is no longer pink, breaking it into crumbles; drain. Add the tomato sauce, garlic powder, salt and pepper. , In a large bowl, combine the cream cheese, cottage cheese, Parmesan cheese, onions and green pepper. Drain noodles; place half in a greased 13x9-in. baking dish. Top with half each of the meat and cheese mixtures. Repeat layers. Sprinkle with additional Parmesan cheese if desired. , Cover and bake at 350° for 30-35 minutes or until heated through.

Nutrition Facts : Calories 468 calories, Fat 27g fat (14g saturated fat), Cholesterol 129mg cholesterol, Sodium 783mg sodium, Carbohydrate 26g carbohydrate (5g sugars, Fiber 2g fiber), Protein 30g protein.

SMART-CHOICE CHEESY BEEF POBLANO CASSEROLE



Smart-Choice Cheesy Beef Poblano Casserole image

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

5 eggs
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, cubed, softened
1/4 cup KRAFT Lite Zesty Italian Dressing
1 onion, coarsely chopped
2 Sofrito Base
2 cups cooked long-grain white rice
6 poblano chiles, roasted, peeled, seeded and chopped
2 cups shredded cooked beef flank steak
1 pkg. (7 oz.) KRAFT 2% Milk Shredded Cheddar Cheese

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 POBLANO SLIDERS



Cheesy Poblano Sliders image

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

2 poblano peppers
1 tablespoon vegetable oil
1/2 white onion, thinly sliced
2 cloves garlic, chopped
1/4 cup Mexican crema
4 ounces Oaxaca cheese, cubed
Kosher salt and freshly ground black pepper
4 tablespoons unsalted butter, melted
1 teaspoon chipotle chile powder
One 11-ounce package pretzel slider buns
1 pound ground beef, divided into 9 patties (1.5 to 2 ounces each)
2 plum tomatoes, sliced
1 cup cilantro leaves

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.

CHEESY BEEF POBLANO BAKE



Cheesy Beef Poblano Bake image

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

5 eggs
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
1/4 cup KRAFT Zesty Italian Dressing
1 onion, coarsely chopped
2 Sofrito Base
2 cups cooked long-grain white rice
6 poblano chiles, roasted, peeled, seeded and chopped
2 cups shredded cooked beef flank steak
1 pkg. (8 oz.) KRAFT Shredded Cheddar Cheese

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 BEEF AND BEAN BAKE



Cheesy Beef and Bean Bake image

A great recipe for those days when you want a tasty main dish without spending a lot of time in the kitchen.

Provided by Maggie Bomis

Categories     100+ Everyday Cooking Recipes

Time 1h

Yield 4

Number Of Ingredients 8

1 pound ground beef
salt and pepper to taste
1 (6 ounce) can tomato sauce
1 onion, chopped
1 tablespoon Worcestershire sauce
1 (15 ounce) can vegetarian baked beans
6 cups prepared instant mashed potatoes
6 ounces shredded Cheddar cheese

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • In a large skillet over medium high heat, combine the ground beef and salt and pepper to taste. Saute for 10 minutes, or until well browned. Add the tomato sauce, onion and Worcestershire sauce. Reduce heat to low and simmer for 10 minutes.
  • Prepare potatoes according to package directions. Place beef mixture into a casserole dish. Layer the beans over the beef and smooth prepared potatoes over the beans.
  • Sprinkle the cheese over the potatoes and bake uncovered at 375 degrees F (190 degrees C) for 30 to 40 minutes.

Nutrition Facts : Calories 1012 calories, Carbohydrate 78.9 g, Cholesterol 147.4 mg, Fat 59.7 g, Fiber 9.2 g, Protein 42.3 g, SaturatedFat 25.1 g, Sodium 1475.6 mg, Sugar 16.4 g

ROASTED POBLANO BEEF STEW



Roasted Poblano Beef Stew image

I like to keep my son's heritage alive through cooking, and this recipe reflects my wife's Hispanic background. The first time I made it, she gave me high praise. Try serving it in flour tortillas. -Greg Fontenot, The Woodlands, Texas

Provided by Taste of Home

Categories     Lunch

Time 2h40m

Yield 8 servings (3 quarts).

Number Of Ingredients 13

5 poblano peppers
1 boneless beef chuck roast (2 to 3 pounds), cut into 1-inch cubes
2 tablespoons olive oil
1 medium onion, chopped
3 garlic cloves, minced
1 carton (32 ounces) beef broth
2 medium tomatoes, chopped
1/3 cup minced fresh cilantro
1 tablespoon chili powder
1 teaspoon salt
1 teaspoon ground cumin
1/2 teaspoon pepper
2 large potatoes, peeled and cut into 1-inch cubes

Steps:

  • Broil poblano peppers 4 in. from the heat until skins blister, about 5 minutes. With tongs, rotate peppers a quarter turn. Broil and rotate until all sides are blistered and blackened. Immediately place poblanos in a small bowl; cover and let stand for 20 minutes. , Peel off and discard charred skins. Remove stems and seeds. Coarsely chop poblanos., In a Dutch oven, brown beef in oil in batches. Remove and keep warm. In the same pan, saute onion until tender. Add garlic; cook 1 minute longer. , Gradually add broth; stir in the tomatoes, cilantro, chili powder, salt, cumin, pepper, poblanos and beef. Bring to a boil. Reduce heat; cover and simmer 1-1/2 hours or until beef is tender. Add potatoes; cook 10-15 minutes longer or until potatoes are tender. Skim fat.

Nutrition Facts : Calories 337 calories, Fat 15g fat (5g saturated fat), Cholesterol 74mg cholesterol, Sodium 808mg sodium, Carbohydrate 24g carbohydrate (5g sugars, Fiber 4g fiber), Protein 27g protein. Diabetic Exchanges

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