Old Rip's Ground Beef Chile Relleno


by GMT


Posted on February 9, 2010 at 9:41 AM

Ground Beef Chile Relleño
Prepare ground beef and ranchero sauce:
Seasoned Ground Beef
5 lbs. ground beef
1/2 gallon water
1 whole yellow onion
1 green bell pepper
2 tomatoes
1 tablespoon minced fresh jalapeño (seeds removed)
1/8 cup granulated garlic
1/8 cup ground black pepper
1 teaspoon cumin
Simmer ground beef, onion, bell pepper, tomatoes, and jalapeño in water in a small pot over low heat.  Once water comes to a boil, add garlic, pepper, and cumin.  Cook for 30-40 minutes or until ground beef is completely cooked.
Ranchero Sauce
1/4 lb. margarine
1 whole yellow onion (julienned)
1 green bell pepper (julienned)
1 can diced tomatoes in juice
1/4 gallon water
1 teaspoon granulated garlic
1 pinch cumin
1 teaspoon salt
1 tablespoon chicken base
Melt margarine in a sauce pan over medium heat.  Cook onions and bell peppers until onions are clear and soft.
In a pot, boil tomatoes in juice and water.  Once boiling, add margarine, onion and peppers from sauce pan.  Add garlic, cumin, salt and chicken base.  Reduce heat and cook for 15-20 minutes on low heat.

Ground Beef Chile Relleño
1 Poblano Pepper, Softened
4 oz. Seasoned Ground Beef
3 oz. Monterrey Jack Cheese
3 oz. Ranchero Sauce
Soften poblano pepper by heating over an open flame for 2 minutes.
After preparing ground beef and ranchero sauce, stuff poblano pepper with ground beef and 2 oz. monterrey jack cheese.  Bake in oven at 350˚ for 2 minutes.  Remove from oven and top with ranchero sauce and 1 oz. of monterrey jack cheeese.  Place covered chile back in oven for 1 minute or until cheese is melted.
Remove chile from oven and plate with refried beans, mexican rice, and fresh pico de gallo.