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Chiles Rellenos with Sweet Picadillo 

Learn how to make a sweet and savory Latin dish. Michele takes us through an easy recipe using poblanos chilies and ground beef that your family is sure to enjoy!
prep time
30 min
40 min
6 servings, one stuffed chile each

what you need

  • 1-1/2 lb.  lean ground beef
  • 2 Tbsp. KRAFT Zesty Italian Dressing
  • 1 can  (8 oz.) tomato sauce
  • 1/2 cup PLANTERS Slivered Almonds, toasted
  • 1/4 cup raisins
  • 6 large poblano chiles, roasted, peeled, seeded and deveined
  • 1/2 cup  BREAKSTONE'S or KNUDSEN Sour Cream

  • HEAT oven to 350ºF. Brown meat in dressing in large skillet; drain, if necessary. Stir in tomato sauce. Bring to boil. Stir in nuts and raisins; simmer on medium-low 10 min. or until no liquid remains, stirring occasionally.
  • SPOON into chiles. Place in shallow baking dish; cover with foil.
  • BAKE 10 min. or until heated through. Serve topped with sour cream.

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