- Cook Beef: Add beef to high-sided pan (Note 4) over medium-high heat. Crumbling beef with stiff utensil, cook until browned and released juices have evaporated, about 6 minutes.
- Add Tomato Sauce: Reduce to medium heat, and stir in tomato sauce to coat beef, about 1 minute. Simmer until sauce is thickened and clings to meat, stirring frequently, about 5 minutes.
- Add Seasonings: Stir in salt, oregano, cumin, and cayenne until well-mixed, about 1 minute. Turn off heat. Transfer tomato-meat sauce to large mixing bowl using slotted spoon, leaving behind any excess grease in pan. Set aside to cool while cutting poblanos in next step.
|Makes 4 Servings|
|Amount Per Serving (2 stuffed pepper halves):|
|Calories 460 (58% from fat)|
|Total Fat 30g||46%|
|Saturated Fat 14g||70%|
|Net Carb 3.5g|
|Total Carb 5.5g||2%|
|Dietary Fiber 2g||8%|