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Chile Rellenos With Meat

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Ingredients
  Ground beef 1 Pound
  Cumin 1 Teaspoon
  Salt To Taste
  Black pepper To Taste
  Corn oil 2 Tablespoon
  Onion 1 Medium, minced
  Minced parsley 1 Cup (16 tbs)
  Garlic 3 Clove (15 gm), minced
  Potatoes 4 Medium, cut into 0.25-inch cubes
  Chicken bouillon cubes 2
  Water 1 Cup (16 tbs)
  Passia mexican chilies 20
Directions

In a pan saute the meat over low heat until the pinkness is gone.
Add the cumin, salt and black pepper.
Transfer to a bowl and set aside.
Heat the oil in the pan and add the onion, parsley and garlic.
Saute for two to three minutes.
Add the potatoes and cook, stirring, for ten minutes.
In a small bowl dilute the bouillon cubes in the water and pour into the potato mixture.
Cook about ten to fifteen minutes or until all the liquid is absorbed.
Remove from heat and stir in the meat, mixing well.
Set aside to cool.
Cut off the stem ends from the chiles and reserve.
Discard the seeds.
Fill the chiles with the beef mixture.
Replace the caps.
Place in a lightly oiled baking pan.
Bake at 350 degrees for about one and a half hours.
Serve hot.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Baked

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