Picadillo
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Picadillo is a traditional dish in many Latin American countries including Mexico and Cuba, as well as the Philippines. It is made with ground meat, tomatoes, and also raisins, olives, and other ingredients that vary by region. The name comes from the Spanish word picar, meaning "to mince".
Picadillo served with rice
Philippine picadillo (also called giniling) with quail eggs
Mexican picadillo.
Chile relleno
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The chile relleno is a dish in Mexican cuisine that originated in the city of Puebla. In 1858, it was described as a "green chile pepper stuffed with minced meat and coated with eggs".
Chiles rellenos
A variation on the classic recipe using egg batter rather than dipping in masa flour
Jalapeño "poppers", another form of chiles rellenos
A Mexican-American variation which has chiles stuffed with monterey jack cheese and an egg batter, baked in a casserole dish