Crunchy Taco Stuffed Poblanos

Poblano chiles are even more delicious when stuffed with a cheesy enchilada filling!

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  • prep time 25 min
  • total time 40 min
  • ingredients 5
  • servings 6
 

Ingredients

1
lb lean (at least 80%) ground beef
1 1/3
cups milk
2 1/4
cups hot water
1
box Hamburger Helper™ crunchy taco
6
large poblano chiles

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 In 10-inch nonstick skillet, cook beef over medium-high heat, stirring frequently, until brown; drain. Stir in 1 cup of the milk, the hot water, sauce mix and uncooked rice (from Hamburger Helper box). Heat to boiling, stirring occasionally.
  • 2 Reduce heat. Cover; simmer about 20 minutes, stirring occasionally, until rice is tender. Meanwhile, heat oven to 350°F.
  • 3 Cook chiles directly on grate of gas stove about 5 minutes, turning with tongs or fork to cook all sides of skin OR heat heavy cast-iron skillet over medium-high heat; place chiles in pan, turning to cook skins evenly. Place chiles in food-storage plastic bag 5 minutes. Peel chiles under cold water. Open on one side; remove and discard seeds.
  • 4 Fill each chile with rice mixture. Place in ungreased 13x9-inch glass baking dish.
  • 5 Bake 13 to 15 minutes or until chiles are soft. Meanwhile, stir remaining milk and topping mix in bowl. Top baked chiles with topping mixture, and sprinkle with corn chips (from Hamburger Helper box).
  • 1 In 10-inch nonstick skillet, cook beef over medium-high heat, stirring frequently, until brown; drain. Stir in 1 cup of the milk, the hot water, sauce mix and uncooked rice (from Hamburger Helper box). Heat to boiling, stirring occasionally.
  • 2 Reduce heat. Cover; simmer about 20 minutes, stirring occasionally, until rice is tender. Meanwhile, heat oven to 350°F.
  • 3 Cook chiles directly on grate of gas stove about 5 minutes, turning with tongs or fork to cook all sides of skin OR heat heavy cast-iron skillet over medium-high heat; place chiles in pan, turning to cook skins evenly. Place chiles in food-storage plastic bag 5 minutes. Peel chiles under cold water. Open on one side; remove and discard seeds.
  • 4 Fill each chile with rice mixture. Place in ungreased 13x9-inch glass baking dish.
  • 5 Bake 13 to 15 minutes or until chiles are soft. Meanwhile, stir remaining milk and topping mix in bowl. Top baked chiles with topping mixture, and sprinkle with corn chips (from Hamburger Helper box).

EXPERT TIPS

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Expert Tips

If your skin is sensitive, use rubber gloves while peeling the chiles.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
310
(
Calories from Fat
110),
% Daily Value
Total Fat
12g
12%
(Saturated Fat
4 1/2g,
4 1/2%
Trans Fat
1/2g
1/2%
),
Cholesterol
50mg
50%;
Sodium
750mg
750%;
Total Carbohydrate
33g
33%
(Dietary Fiber
1g
1%
  Sugars
5g
5%
),
Protein
17g
17%
;
% Daily Value*:
Vitamin A
15%;
Vitamin C
90%;
Calcium
10%;
Iron
15%;
Exchanges:
1/2 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 0 Very Lean Meat; 2 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choices:
2
*Percent Daily Values are based on a 2,000 calorie diet.
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