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Poblano Picadillo Casserole

Prep time 22 mins
Cook time 57 mins
Other time 15 mins
Yield 6 servings (serving size: about 1 cup)
Picadillo, a popular dish in many Spanish-speaking countries, consists of ground meat, tomatoes, garlic, onion, and, often, olives and raisins. This casserole version gets an extra punch of rich flavor from roasted poblano chiles.

Ingredients

  • 4 large poblano chiles, seeded and halved
  • Cooking spray
  • 1 (3 1/2-ounce) bag boil-in-bag brown rice (such as Success)
  • 1 pound ground sirloin
  • 1/2 cup chopped onion
  • 1 garlic clove, minced
  • 1 (14.5-ounce) can no-salt-added diced tomatoes, undrained
  • 1 (8-ounce) can no-salt-added tomato sauce
  • 1/2 cup water
  • 2 tablespoons raisins
  • 2 tablespoons chopped pimiento-stuffed olives
  • 2 tablespoons slivered almonds, toasted
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon black pepper
  • 1/2 cup (2 ounces) shredded part-skim mozzarella cheese

Nutrition Information

  • calories 338
  • fat 11.6 g
  • satfat 4.2 g
  • protein 22.1 g
  • carbohydrate 36.8 g
  • cholesterol 55 mg
  • iron 3.2 mg
  • sodium 372 mg
  • caloriesfromfat 31 %
  • fiber 4 g
  • calcium 115 mg

How to Make It

  1. Preheat broiler.

  2. Place poblano chile halves, skin sides up, on a foil-lined baking sheet coated with cooking spray; flatten with hand. Broil 16 minutes or until blackened. Place chiles in a zip-top plastic bag; seal. Let stand 10 minutes. Peel and discard skins; cut chile halves into strips to measure 3/4 cup. Reserve any remaining chile for another use.

  3. While chile stands, cook brown rice according to package directions, omitting salt and fat; drain well.

  4. Preheat oven to 350°.

  5. Cook beef, onion, and garlic in a Dutch oven over medium-high heat until browned, stirring to crumble beef. (Drain if necessary, and return beef mixture to pan.) Add rice, diced tomatoes, and next 9 ingredients. Bring to a boil; cook, uncovered, 3 minutes.

  6. Spoon 3 cups beef mixture into an 11 x 7-inch baking dish coated with cooking spray. Top with chile strips and remaining beef mixture. Bake, uncovered, at 350° for 20 minutes or until bubbly.

  7. Remove from oven; sprinkle with cheese. Cover loosely with foil; let stand 5 minutes or until cheese melts.

Oxmoor House Healthy Eating Collection