Poblano Picadillo Casserole

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.

Yield: 6 servings (serving size: about 1 cup)
Recipe from Oxmoor House

More From Oxmoor House

Recipe Time

Cook Time:
Prep Time:
Other: 15 Minutes

Nutritional Information

Amount per serving
  • Calories: 338
  • Fat: 11.6g
  • Saturated fat: 4.2g
  • Protein: 22.1g
  • Carbohydrate: 36.8g
  • Cholesterol: 55mg
  • Iron: 3.2mg
  • Sodium: 372mg
  • Calories from fat: 31%
  • Fiber: 4g
  • Calcium: 115mg

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

Preparation

  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.
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