Ingredients
Method
Prepare the Peppers
- Preheat your oven to 350°F (175°C). This ensures the casserole cooks evenly.
- Roast the poblano peppers over an open flame or under a broiler until the skins are charred and blistered, about 10-15 minutes.
- Place the roasted peppers in a plastic bag or covered bowl for about 10 minutes to steam. This will make peeling easier.
- Once cooled, peel the skins off the peppers, remove the seeds, and chop them into bite-sized pieces.
Mix the Casserole Ingredients
- In a large mixing bowl, combine the chopped roasted peppers, shredded cheese, cooked ground beef, diced tomatoes, and black beans. Stir until evenly mixed.
- In another bowl, whisk together the eggs, milk, cornmeal, baking powder, salt, and black pepper until smooth. This mixture will bind the casserole together.
- Pour the egg mixture over the pepper and meat mixture, stirring gently to combine all ingredients.
Bake the Casserole
- Grease a 9x13 inch baking dish with cooking spray or butter to prevent sticking.
- Pour the combined mixture into the prepared baking dish, spreading it evenly.
- Bake in the preheated oven for 30-35 minutes, or until the casserole is set and the top is lightly golden.
Serve
- Remove the casserole from the oven and let it cool for about 5 minutes before slicing.
- Top with additional shredded cheese and return to the oven for another 5 minutes, or until the cheese is melted.
- Serve warm, garnished with sour cream and chopped cilantro.
Nutrition
Notes
This casserole can be prepared ahead of time and stored in the refrigerator for up to 2 days before baking. You can also freeze it before baking for up to 3 months. Thaw in the refrigerator overnight before baking.