Sunday, June 22, 2014

Ground Beef Chili Rellenos Tacos

When I went to Ed Lester Farms this last time I got four pretty poblano peppers. I knew I wanted to make a new Chili Rellenos Taco recipe. This is perhaps the spiciest of all the Chili Rellenos Taco recipes I have shared with you. You have the heat of the poblano, the spices of the taco seasoning and the Rotel in the Cucumber Ranch Salsa. Dear sister and I commented on the heat level but just kept on munching. I think her exact words were, "the heat just keeps building". So you have been warned. I used cheddar for this taco because that was the norm in my house with taco meat. I really liked it with all the other flavors. This recipe made for a deliciously spicy taco night.

Ground Beef Chili Rellenos Tacos
Serves 4


4 poblano peppers
1 lb lean ground beef
1 packet Taco Seasoning
8 small flour tortillas
1/2 cup 2% cheddar cheese, shredded
1/2 cup Cucumber Ranch Salsa (click here for recipe)


To grill the poblanos: Pre-heat grill to medium-high heat for 10 minutes. Place poblanos on the grill. Grill for five minutes on each side until skins are charred. Remove poblanos and cover with plastic wrap. When poblanos are cool enough to touch, peel off the skin of the poblanos. Cut poblanos in half from stem to tip, remove seeds, stem and veins being careful not to split open the sides of the pepper.

To prepare the beef: Brown ground beef in a skillet over medium high heat. Add taco seasoning and water as directed on the package. Simmer until all water is absorbed. Turn off heat.

To assemble the tacos: Warm the tortillas on the grill or in the microwave for a few seconds. Place a poblano half on each tortilla. Spoon the seasoned beef over the chili, top with cheese and salsa.  


  1. Yumo! I love anything taco like. I could eat it every day. That looks yummy! Thanks for sharing.

  2. Thanks for sharing these at What'd You Do This Weekend. They do sound good. The salsa is refreshing. See you next week.



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