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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.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
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.