Baked Beef Chiles Rellenos Casserole

why make this recipe

Baked Beef Chiles Rellenos Casserole is a fantastic dish for anyone who loves flavorful, hearty meals. It combines roasted poblano peppers with seasoned ground beef and melted cheese, offering a great blend of textures and tastes. Plus, this casserole is easy to prepare, making it perfect for busy weeknights or gatherings with family and friends. It’s a comfort food that brings a touch of Mexican flavor right to your kitchen!

how to make Baked Beef Chiles Rellenos Casserole

Ingredients

• 6 large poblano peppers, halved and seeded
• 1 ½ pounds ground beef (or to taste)
• 1 tablespoon chili powder
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• ¼ teaspoon ground cayenne pepper
• ¼ teaspoon ground paprika
• ¼ teaspoon ground dried chipotle pepper
• Salt and ground black pepper, to taste
• 1 large onion, chopped
• 2 (14.5 ounce) cans diced tomatoes with green chile peppers
• Cooking spray
• 3 cups shredded Mexican cheese blend (or to taste)

Directions

1. Set the oven rack about 6 inches from the heat source and preheat the oven’s broiler. Line a baking sheet with aluminum foil for easy cleanup.
2. Place poblano peppers cut-side down onto the prepared baking sheet. Broil under the preheated broiler for 5 to 8 minutes, or until the skins are blackened and blistered. Once done, place the peppers into a bowl and cover tightly with plastic wrap. Allow them to steam as they cool for about 10 minutes.
3. Heat a large skillet over medium-high heat. Add the ground beef, chili powder, garlic, cumin, oregano, cayenne pepper, paprika, chipotle pepper, salt, and black pepper. Cook and stir until the beef is no longer pink, about 4 minutes. Add the chopped onion and cook for another 2 minutes, until the onions are slightly softened. Add the diced tomatoes with green chiles and cook for an additional 5 minutes, until the onions are translucent. Let the beef mixture cool for a few minutes.
4. Preheat the oven to 350°F (175°C). Spray a casserole dish with cooking spray.
5. Once the peppers have cooled, run water over them to remove the skins. Discard the skins and place the peppers on paper towels to drain any excess moisture.
6. Place a layer of peeled poblano peppers on the bottom of the prepared casserole dish. Top with 1/3 of the beef mixture, followed by 1 cup of shredded Mexican cheese blend. Repeat the layers two more times, in the same order: peppers, beef mixture, and cheese.
7. Place the casserole in the preheated oven and bake, uncovered, for about 35 minutes or until the top is golden brown and bubbly.

how to serve Baked Beef Chiles Rellenos Casserole

Serve this delicious casserole hot from the oven. You can garnish it with fresh cilantro, avocado slices, or sour cream for a refreshing touch. Pair it with a simple salad or some tortilla chips for an even more enjoyable meal.

how to store Baked Beef Chiles Rellenos Casserole

If you have leftovers, store them in an airtight container in the refrigerator. It will last for about 3 to 4 days. To reheat, simply put it in the microwave or oven until it’s warmed through.

tips to make Baked Beef Chiles Rellenos Casserole

• Make sure to wash and dry the poblano peppers well before broiling.
• Feel free to adjust the spices according to your taste. If you like it spicier, you can add more cayenne or use different types of peppers.
• You can use ground turkey or chicken instead of beef for a lighter option.
• To save time, you can prepare the beef mixture ahead of time and store it in the fridge.

variation

For a vegetarian version, you can replace the ground beef with vegetables like zucchini, corn, or black beans. You could also use quinoa for added protein.

FAQs

Q: Can I freeze Baked Beef Chiles Rellenos Casserole?
A: Yes, you can freeze it. Just allow it to cool completely, then store it in a freezer-safe container. It can last up to 3 months in the freezer.

Q: How long does it take to cook the casserole?
A: The baking time is about 35 minutes after you layer the ingredients.

Q: Can I use other types of peppers?
A: Yes, you can use other mild peppers like Anaheim or banana peppers if you prefer something different!

Baked Beef Chiles Rellenos Casserole

A flavorful and hearty casserole combining roasted poblano peppers, seasoned ground beef, and melted cheese, perfect for busy weeknights or gatherings.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 35 minutes mins

Total Time 55 minutes mins

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: Mexican

Ingredients Method Notes

Ingredients

  

For the Peppers

• 6 large poblano peppers, halved and seeded Wash and dry well before broiling.

For the Beef Mixture

• 1.5 pounds ground beef Can also use ground turkey or chicken.
• 1 tablespoon chili powder Adjust according to taste.
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 0.25 teaspoon ground cayenne pepper Add more for spiciness.
• 0.25 teaspoon ground paprika
• 0.25 teaspoon ground dried chipotle pepper
• Salt and ground black pepper, to taste
• 1 large onion, chopped
• 2 cans diced tomatoes with green chile peppers (14.5 ounce each)
• Cooking spray For greasing the casserole dish.
• 3 cups shredded Mexican cheese blend Or to taste.

Method

 

Preparation and Roasting

1. Set the oven rack about 6 inches from the heat source and preheat the oven’s broiler. Line a baking sheet with aluminum foil.
2. Place poblano peppers cut-side down on the baking sheet. Broil for 5 to 8 minutes until the skins are blackened and blistered. Remove and steam in a bowl covered with plastic wrap for 10 minutes.
3. Run water over the cooled peppers to remove the skins, then drain them on paper towels.

Cooking the Beef Mixture

1. Heat a large skillet over medium-high heat and add the ground beef, chili powder, garlic, cumin, oregano, cayenne pepper, paprika, chipotle pepper, salt, and black pepper. Cook until beef is no longer pink, about 4 minutes.
2. Add chopped onion and cook for another 2 minutes until softened. Stir in diced tomatoes and cook for an additional 5 minutes until the mixture is heated through. Allow to cool.

Assembling the Casserole

1. Preheat oven to 350°F (175°C) and spray a casserole dish with cooking spray.
2. Layer peeled poblano peppers at the bottom of the dish. Top with 1/3 of the beef mixture and 1 cup of shredded cheese. Repeat layers two more times.
3. Bake uncovered for about 35 minutes or until top is golden brown and bubbly.

Notes

Serve garnished with fresh cilantro, avocado slices, or sour cream. Store leftovers in an airtight container in the fridge for 3-4 days. Can freeze for up to 3 months.