• 1 cup onion, chopped
  • 1 clove garlic, minced
  • 1 tsp olive oil
  • 1 lb lean ground meat
  • 1 can corn
  • 1 can black beans, half liquid drained
  • 1 3/4 cups salsa
  • 1 tbsp cumin powder
  • 1 tbsp Chili powder
  • 8-10 roasted Hatch chiles, seeded and split open (chop 2 and reserve the rest)
  • 1/2 cup jalapeño or Hatch Jack cheese, grated
  • 8 oz Philadelphia Chive Whipped Cream Cheese
  • 1/2 bunch cilantro, chopped
  • Juice of 1 lime


Saute onions and garlic in oil. Add beef and saute until browned. Add the chopped chiles, corn, beans, salsa, cumin, and chili powder. Saute a few minutes until salsa is no longer watery. Remove from stovetop and set aside. Preheat oven to 350. Lightly grease 8×8 or 9×9 casserole dish. Layer four of the roasted chiles, half of the meat filling, and 1/4 cup cheese. Repeat layer once more, finishing with cheese. Bake for 15-20 minutes. While casserole is baking, make the lime creme. In a medium bowl, whisk together Philadelphia Chive Whipped Cream Cheese, cilantro, and lime juice. Set aside. When the casserole is done, remove from oven, slice, and serve with a dollop of lime creme.


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