Ingredients:
2 Poblano Peppers, roasted
1-1.5 lbs ground beef
1 packet of taco seasoning
1/2 white onion, chopped
4 oz cream cheese, softened and cubed
2 1/2 cups beef broth
2 cans rotel
1 bell pepper, chopped ( I use red or orange for color)
1 Tbsp minced garlic
1/2 cup heavy whipping cream
1- 1 1/2 cups shredded cheddar cheese
1 Tbsp of hot sauce
salt and pepper to taste
Toppings- optional: Feta cheese, fresh chopped parsley, jalapenos, sour cream, shredded cheese, avocado slices
Instructions:
- Preheat oven to 425 degrees. Rub Poblano peppers with olive oil and cook on one side for 10 minutes, rotate and cook on the other for 10 minutes. Remove from sheet pan and place in a glass bowl, cover with plastic wrap and set aside for about 15 minutes.
- Once Peppers are cooled remove skins, chop and remove most of the seeds. (Depending on how spicy you like it.) Set aside.
- Brown ground beef, drain, return to pan & add onions and minced garlic. Add taco seasoning according to packet instructions and simmer.
- Add the cream cheese to the taco seasoned beef until melted and creamy.
- Transfer beef and cream cheese mixture into a large pot on medium low heat. Add Poblano peppers, beef broth, rotel, bell pepper, a little salt and pepper. Simmer on low for about 30 minutes. (As an option, this step can be transferred to a Slow Cooker. Cook on low for about 4-6 hours, then follow next step.)
- Add heavy cream, shredded cheese, hot sauce and cook for another 10 minutes. Salt and pepper to taste. Enjoy with preferred toppings. (If using a Slow Cooker, all ingredients and cook on low for another 30 minutes.)
