Preheat oven to 425 degrees F. Generously coat a large rimmed baking sheet with nonstick cooking spray.

Wash the poblano peppers, slice in half lengthwise, and remove and discard the ribs and seeds. Place the peppers, cut side up on the baking sheet. Transfer the baking sheet to the preheated oven and roast the peppers for 14 to 15 minutes to slightly soften. Remove from the oven and set aside.

Meanwhile, prepare rice according to package directions. Set it aside.

For the filling, add the olive oil to a large skillet and place it over MEDIUM heat. Add the onions and cook, stirring for several minutes to soften. Add the garlic and cook for an additional minute. Add the ground beef and cook for 5 to 7 minutes, breaking the meat up with a spoon, until no longer pink. Drain the excess grease from the pan and return it to the heat. Sprinkle the meat mixture with Taco Seasoning Mix and cook, stirring, until well incorporated. Add the prepared rice, black beans, diced green chiles, frozen corn, ½ cup of the enchilada sauce, and ½ cup cheese. Cook, stirring occasionally, until the cheese has melted. Remove from the heat.

Divide the mixture between the peppers, drizzle each with 1 tablespoon enchilada sauce, and top with the remaining cheese.

Return to the oven and roast for 6 to 8 to minutes or until the cheese is melted. If desired, top with cilantro.

Delicious served with hot sauce and dollop of sour cream.