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Serve with a side of hot cooked rice to round out the meal.
Place chiles on rack of broiler pan. Broil until skins are charred or covered with black blisters, turning occasionally. Place hot chiles in resealable plastic bag; seal bag. Let stand 10 min. Remove chiles from bag. Remove peels, being careful not to break the flesh. To remove the seeds, make vertical cut in each chile. Remove small cluster of seeds attached to the base.
Roast, peel, seed and devein chiles; cut into strips. Cook bacon and plantains as directed; set aside. Brown ground beef in skillet; stir in all the tomato sauce; simmer 10 to 12 min. or until heated through, stirring occasionally. Stir in bacon, plantains, chiles and 3/4 cup cheese; cook until mixture is heated through and cheese is melted, stirring frequently. Top with remaining cheese and sour cream.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.