Beef and Plantain Chiles Rellenos

Treat your family (and yourself) to cheesy beef poblanos. This Mexican-inspired dish tastes dinner-party-impressive—but it's actually weeknight-easy.

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4 slices OSCAR MAYER Bacon , chopped

2 small plantain s, cut into 1/2-inch cubes

1-1/2 lb. lean ground beef

1 can (8 oz.) tomato sauce , divided

1-1/2 cups KRAFT Shredded Sharp Cheddar Cheese , divided

8 large poblano chile s, roasted, peeled, seeded and deveined

1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream

1. Cook and stir bacon in large skillet on medium heat until bacon is crisp. Remove bacon from skillet with slotted spoon, reserving drippings in skillet; set bacon aside. Add plantains to drippings in skillet; cook and stir 5 min. or until golden brown. Transfer to bowl.

2. Brown ground beef in same skillet. Stir in 1/4 cup tomato sauce. Bring to boil; remove from heat. Stir in bacon, plantains and 3/4 cup cheese; spoon into chiles. Place in 13x9-inch baking dish. Top with remaining tomato sauce and cheese.

3. Bake 15 min. or until chiles are heated through and cheese is melted. Serve topped with sour cream.

Beef and Plantain Chiles Rellenos

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Instructions

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