Hatch Chile Relleno Casserole with Ranchero Sauce

Ingredients and Weight:

• 12 Hatch chiles (medium size)
• 24 ounces Mexican blend shredded cheese
• 1 onion (medium, chopped)
• 3 cloves garlic (minced)
• 1 pound ground beef
• 1 can (15 ounces) black beans, rinsed and drained
• 1 can (15 ounces) corn, drained
• 1 can (10 ounces) diced tomatoes with green chiles
• 1 cup salsa
• 1/2 cup chicken broth
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 cup chopped cilantro

For the Ranchero Sauce:

• 1 can (15 ounces) black beans, rinsed and drained
• 1 can (15 ounces) kidney beans, rinsed and drained
• 1 can (10 ounces) diced tomatoes with green chiles
• 1 medium onion (chopped)
• 2 cloves garlic (minced)
• 1 teaspoon chili powder
• 1/2 teaspoon ground cumin
• 1/4 cup chopped cilantro
• 1 cup chicken broth
• Salt and pepper to taste

Preparation Time:

60 minutes

Cooking Time:

30-45 minutes

Difficulty Level:

3 (Moderate)

Preparation Method Steps:

1. Roast the Hatch chiles on a baking sheet at 400°F (200°C) for 20-25 minutes, or until charred. Place them in a bowl, cover with a wet paper towel, and let them steam for 15 minutes.
2. Peel the skin off the chiles and remove the seeds and ribs. Cut them into strips.
3. In a large skillet, brown the ground beef. Drain any excess fat.
4. Add the onion, garlic, black beans, corn, tomatoes, and salsa to the skillet with the ground beef. Simmer for 15 minutes, or until the vegetables are tender.
5. Preheat oven to 375°F (190°C).
6. Grease a 9x13-inch baking dish.
7. Spread half of the ground beef mixture in the baking dish. Top with half of the Hatch chiles and half of the cheese. Repeat layers.
8. In a blender, combine all the ingredients for the ranchero sauce and puree until smooth.
9. Pour the ranchero sauce over the top of the casserole.
10. Bake for 30-45 minutes, or until the casserole is bubbly and the cheese is melted.
11. Sprinkle with cilantro and serve immediately.

Nutritional Information:

Per serving (1/8 of casserole):

• Calories: 350
• Fat: 15 grams
• Carbohydrates: 30 grams
• Protein: 20 grams
• Fiber: 5 grams

Dish Characteristics:

• Savory and flavorful with a spicy kick.
• Creamy and cheesy with a crispy baked top.
• Packed with vegetables, beans, and ground beef.
• Ideal for serving at dinner parties or potlucks.

User Comments:

• "This casserole was a hit at our family gathering. The Hatch chiles added a nice spicy flavor, and the ranchero sauce was incredibly delicious." - Sarah J.
• "I was impressed with how easy this casserole was to make. The prep time was minimal, and it baked up perfectly in the oven." - John B.
• "The flavor combination of the Hatch chiles, ground beef, and ranchero sauce was phenomenal. I would definitely make this casserole again." - Mary T.
• "I used poblano peppers instead of Hatch chiles, and it still turned out amazing. The key is to roast the peppers and peel them properly." - James F.
• "I served this casserole with rice and beans, and it was a complete meal. My guests loved it!" - Emily K.

Special Precautions and Tips:

• Wear gloves when handling fresh Hatch chiles as the oils can cause irritation.
• Do not over-roast the chiles, or they will become bitter.
• Let the chiles steam after roasting to make peeling easier.
• If you cannot find Hatch chiles, you can substitute poblano or Anaheim peppers.
• Serve this casserole with your favorite toppings, such as salsa, guacamole, or sour cream.