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Poblano Beef Cauliflower Casserole
Andre Lewis

Poblano Beef Cauliflower Casserole

Roasted poblano strips and cauliflower carry a chile-seasoned beef sauce without rice or tortillas. Charring and peeling the poblanos removes tough skin and gives the pan a smoky green flavor. Pepper Jack is kept below the surface crumb so the top browns instead of turning oily.
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Prep Time 40 minutes
Cook Time 35 minutes
Total Time 1 hour 15 minutes
Servings: 8
Ingredients Method

Ingredients
  

  • 4 poblano peppers
  • 1 large cauliflower cut into small florets
  • 2 tablespoons olive oil
  • 1 1/2 teaspoons kosher salt divided
  • 1 1/2 pounds 85% lean ground beef
  • 1 medium onion diced
  • 2 teaspoons ground cumin
  • 1 teaspoon chili powder
  • 1 can tomato sauce 15 ounces
  • 2 cups shredded pepper Jack
  • 1 cup crushed corn tortilla chips

Method
 

  1. Broil poblanos until blackened, steam in a covered bowl for 10 minutes, then peel, seed and cut into strips. Heat the oven to 400°F.
  2. Toss cauliflower with oil and 1/2 teaspoon salt and roast 18 minutes. Grease a 9-by-13-inch dish.
  3. Brown beef and onion and drain. Add cumin, chili powder and remaining salt for 30 seconds, then tomato sauce and simmer 4 minutes.
  4. Fold in cauliflower, poblanos and pepper Jack and spread in the dish. Top with crushed tortilla chips.
  5. Bake for 25 to 30 minutes until bubbling and golden. Rest 10 minutes.