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| servings: 8 - 10 | easy | 1 to 2 hr
TO ASSEMBLE:
1 pound ground beef
For the Roasted Chile Peppers: Char the peppers, by putting them either over the open flame of
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a gas grill or under a broiler for a few minutes, turning them to make sure they don't burn. Put the
charred peppers in a zip-top bag or a bowl covered with plastic wrap and let steam for 20 minutes.
The skins should easily slip off. Pull the stem off to remove the seedpod. Slit open the side of the
chiles and scrape out the remaining seeds and veins. Discard the skins, pods, seeds, and veins. Set
aside.
To Assemble: Preheat the oven to 350F. Spray a 9-by-13-inch baking pan with cooking spray.
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In a large skillet over medium-high heat, brown the ground beef, chopped Anaheim pepper, onion,
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and garlic. Add the chili powder, cumin, and salt to taste.
Arrange half the chiles in a single layer on the bottom of the prepared pan. Top with the ground
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beef mixture, half of the salsa, half of the cheese, the remaining peppers, the milk mixture, the
remaining salsa and the remaining cheese. Bake for 40 to 45 minutes, until the edges are brown.
Turn on the broiler and put the casserole under the broiler for 6 to 8 minutes, until bubbling and
golden brown.
Let rest for 10 minutes. Cut into squares and serve with sour cream, raisins, and pecans.
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Tip: If you can't find Hatch or Anaheim peppers use poblano peppers.
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