what
casserole
6
poblano peppers roasted, peeled, with seeds removed; then chopped
2 or 3
jalapeño peppers roasted, peeled, with seeds removed; then chopped
2 cups
Oaxaca cheese grated
1 lb
ground beef
1
8-ounce can tomato sauce
1 teaspoon
garlic minced
½ cup
onion finely chopped
1 teaspoon
oregano
1 teaspoon
cumin
½ teaspoon
salt
¼ teaspoon
black pepper
cream mix
2 cups
heavy cream
½ cup
flour
2
eggs
how
Preheat oven to 350°F / 175°C
- Prepare peppers by roasting under a broiler until skins are blackened and peppers are soft. Place in a covered bowl or paper bag to steam. When cool enough to handle, peel charred skin off, clean and remove seeds. Cut into small pieces and set aside.
- Sauté the onion and garlic until just tender
- Add the ground beef, tomato sauce, spices, and peppers - then sauté to meld flavors
- Place this mixture in a casserole, alternating layers of the meat and the cheese - ending in cheese.
- Whisk together the ingredients in the cream mix until smooth - pour evenly over the casserole
- Bake 40 minutes until bubbly