Baked Beef Chiles Rellenos Casserole

why make this recipe

Baked Beef Stuffed Peppers Casserole is a delicious and satisfying dish. It combines the robust flavor of beef with the smokiness of roasted poblano chiles. This recipe is great for busy weeknights because it is simple to make and is sure to please the whole family. Plus, you can customize it to your taste.

how to make Baked Beef Stuffed Peppers Casserole

Ingredients

• 4 large poblano chiles
• 1 pound ground beef
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 cup shredded cheese (cheddar or Monterey Jack)
• 1 cup heavy cream or sour cream
• 1 teaspoon cumin
• 1 teaspoon paprika
• Salt and pepper to taste
• Fresh cilantro for garnish (optional)

Directions

1. Preheat the oven to 375°F (190°C).
2. Roast the poblano chiles over an open flame or under a broiler until blistered. Then, place them in a plastic bag to steam for 10 minutes. Peel off the skin, cut a slit, and remove the seeds.
3. In a skillet, cook the ground beef, onion, and garlic over medium heat until the beef is browned. Season with cumin, paprika, salt, and pepper.
4. In a baking dish, layer the poblano chiles, then the cooked beef mixture, and top with shredded cheese.
5. Pour the cream or sour cream over the top.
6. Bake in the preheated oven for about 25-30 minutes or until bubbly and golden.
7. Garnish with fresh cilantro before serving.

how to serve Baked Beef Stuffed Peppers Casserole

Serve your casserole hot straight from the oven. It pairs well with a simple side salad or some crusty bread. You can also add some extra toppings like sliced jalapeños or additional cheese for added flavor.

how to store Baked Beef Stuffed Peppers Casserole

Store any leftovers in an airtight container in the refrigerator. It will keep well for about 3-4 days. You can also freeze it for up to 3 months. To reheat, simply warm it in the oven or microwave until heated through.

tips to make Baked Beef Stuffed Peppers Casserole

• Be sure to roast the poblano chiles thoroughly for the best flavor.
• Feel free to add other vegetables like corn or black beans for extra nutrition.
• For a spicier kick, use pepper jack cheese or add some chili powder.

variation

You can try this recipe with turkey or chicken instead of ground beef for a lighter version. If you prefer a vegetarian version, substitute the meat with beans or lentils.

FAQs

1. Can I use a different type of pepper?
Yes, you can use bell peppers or Anaheim chiles if you prefer a milder taste.

2. Can I prepare this casserole ahead of time?
Absolutely! You can assemble the casserole and store it in the fridge for a day before baking.

3. What can I do with leftovers?
Leftovers can be used in a burrito, served over rice, or mixed into an omelet for a tasty breakfast.

Baked Beef Stuffed Peppers Casserole

A delicious and satisfying dish that combines ground beef with roasted poblano chiles, perfect for busy weeknights and customizable to your taste.

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Comfort Food, Mexican

Calories: 450

Ingredients Method Notes

Ingredients

  

For the casserole

• 4 large poblano chiles Roasted and peeled
• 1 pound ground beef Cooked until browned
• 1 large onion, chopped Used in the beef mixture
• 2 cloves garlic, minced Added to the beef mixture
• 1 cup shredded cheese (cheddar or Monterey Jack) Topped on the casserole
• 1 cup heavy cream or sour cream Poured over the casserole before baking
• 1 teaspoon cumin Seasoning for the beef mixture
• 1 teaspoon paprika Seasoning for the beef mixture
• Salt and pepper to taste To season the beef mixture
• Fresh cilantro for garnish (optional) For serving

Method

 

Preparation

1. Preheat the oven to 375°F (190°C).
2. Roast the poblano chiles over an open flame or under a broiler until blistered. Then, place them in a plastic bag to steam for 10 minutes. Peel off the skin, cut a slit, and remove the seeds.
3. In a skillet, cook the ground beef, onion, and garlic over medium heat until the beef is browned. Season with cumin, paprika, salt, and pepper.

Assembly and Baking

1. In a baking dish, layer the poblano chiles, then the cooked beef mixture, and top with shredded cheese.
2. Pour the cream or sour cream over the top.
3. Bake in the preheated oven for about 25-30 minutes or until bubbly and golden.

Serving

1. Garnish with fresh cilantro before serving.

Notes

Store any leftovers in an airtight container in the refrigerator for about 3-4 days or freeze for up to 3 months. To reheat, warm in the oven or microwave. For a spicier kick, use pepper jack cheese or add some chili powder.