Ingredients

• 6 large poblano peppers , halved and seeded
• 1.5 pounds ground beef , or to taste
• 1 tablespoon chili powder
• 2 cloves garlic , minced
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 0.25 teaspoons ground cayenne pepper
• 0.25 teaspoons ground paprika
• 0.25 teaspoons ground dried chipotle pepper
• salt and ground black pepper to taste
• 1 large onion , chopped
• 2 , 14.5 ounce
• cooking spray
• 3 cups shredded Mexican cheese blend , or to taste

Instructions

1. 1 Set the 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 cut-side down onto the prepared baking sheet.
2. 2 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.
3. 3 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.
4. 4 Preheat the oven to 350 degrees F (175 degrees C). Spray a casserole dish with cooking spray.
5. 5 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.
6. 6 Bake, uncovered, in the preheated oven until golden brown on top, about 35 minutes.

Nutrition per serving