Description
This hearty Baked Beef Chiles Rellenos Casserole combines the smoky flavor of roasted poblano peppers with seasoned ground beef, diced tomatoes, and a generous amount of melted cheese. It’s an easy, comforting dish that brings the flavors of a traditional chile relleno into a casserole form. Perfect for weeknight dinners, family gatherings, or meal prep!
Ingredients
Scale
- 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)
Instructions
- Preheat the Broiler: 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.
- Char the Peppers: 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.
- Prepare the Beef Mixture: 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.
- Prepare the Casserole Dish: Preheat the oven to 350°F (175°C). Spray a casserole dish with cooking spray.
- Peel the Peppers: 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.
- Assemble the Casserole: 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.
- Bake the Casserole: Place the casserole in the preheated oven and bake, uncovered, for about 35 minutes or until the top is golden brown and bubbly.
Notes
- Feel free to adjust the spice levels by adding more or less cayenne and chipotle pepper based on your preference.
- You can make the beef mixture ahead of time and store it in the fridge for easy meal prep.
- This dish can be made vegetarian by replacing the ground beef with black beans or a meat alternative.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 6 g
- Sodium: 500mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 13 g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 4g
- Protein: 25mg
- Cholesterol: 70mg