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Ingredients. 2 pounds ground beef. 2 cloves garlic, chopped. 1 (8 ounce) can tomato sauce. 2 tablespoons chili powder. 1 teaspoon ground cumin. 1 teaspoon ground oregano
The chile relleno (Spanish pronunciation: [ˈtʃile reˈʝeno], literally "stuffed chile") [1] is a dish in Mexican cuisine that originated in the city of Puebla. In 1858, it was described as a "green chile pepper stuffed with minced meat and coated with eggs".
Relleno negro (black stuffing) is a dish from Yucatán, México, based on turkey, pork and mixed chili peppers (chilmole). [ 1 ] [ 2 ] [ 3 ] It is traditionally prepared in the month of November in a festival called Hanal Pixán .
Stuffed peppers or pimientos rellenos are part of traditional Spanish cuisine, especially that of the region of the Basque Country. Usually piquillo peppers are used. [ 3 ] The fillings might include Manchego cheese, chicken, or cod in a red sauce, with chicken likely being the most popular recipe.
COOK beef in skillet until browned. Pour off fat. ADD soup, water and salsa. Heat through. TOP with cheese. Tip: Tip: Also delicious served over hot baked potatoes or hot cooked rice.
Many even enjoy easy breakfast casseroles at all times of day, ... Get the recipe: Chili Relleno Casserole. Related: The Best Bagel Sandwich Recipes. Get the recipe: Breakfast Taco Casserole.
Chiles rellenos – whole green chiles stuffed with cheese, dipped in egg batter, and fried. [48] This dish varies from other Mexican-style cuisines in that it uses the New Mexican chile, rather than a poblano pepper. Chile sauce – sauce made from red or green chiles usually served hot.
She shows us how to make a cheesy chiles relleno-inspired casserole and crispy fried chicken with lemon and honey. TODAY has affiliate relationships, so we may get a small share of the revenue ...
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