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Baked Beef Chiles Rellenos Casserole:


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  • Author: khaoula belabess
  • Total Time: 55 minutes
  • Yield: 8 servings 1x

Description

Baked Beef Chiles Rellenos Casserole is a flavorful and hearty dish that brings a classic Mexican favorite into a convenient casserole form. This recipe features layers of roasted poblano peppers, seasoned ground beef, and a cheesy topping, baked to perfection. It’s a comforting meal that’s sure to satisfy.


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. Place poblano peppers cut-side down onto the prepared baking sheet.
  • Broil the Peppers: Cook under the preheated broiler until poblano pepper skins have blackened and blistered, 5 to 8 minutes. Place blackened peppers into a bowl and cover tightly with plastic wrap. Allow peppers to steam as they cool, about 10 minutes.
  • Prepare the Beef Mixture: Heat a large skillet over medium-high heat. Add beef, chili powder, garlic, cumin, oregano, cayenne pepper, paprika, chipotle pepper, salt, and black pepper. Cook and stir until beef is no longer pink, about 4 minutes. Add onion; cook until slightly softened, about 2 minutes. Add tomatoes with green chiles; cook until onions are translucent, about 5 minutes more. Let beef mixture cool.
  • Assemble the Casserole: Preheat the oven to 350 degrees F (175 degrees C). Spray a casserole dish with cooking spray. Run water over the poblano peppers to remove skins and discard them; drain peppers on paper towels. Place a layer of peppers on the bottom of the prepared dish; place 1/3 of the beef mixture on top. Cover with 1 cup shredded Mexican cheese blend. Repeat layers twice more in the same order.
  • Bake: Bake, uncovered, in the preheated oven until golden brown on top, about 35 minutes.

Notes

  • Peppers: Ensure the peppers are fully charred for the best flavor and texture.
  • Cooling Time: Allow the casserole to rest for a few minutes before serving to help it set
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: mexican

Nutrition

  • Serving Size: 1 serving
  • Calories: 330
  • Sugar: 4g
  • Sodium: 680mg
  • Fat: 20g
  • Saturated Fat: 9g
  • Unsaturated Fat: 10g
  • Trans Fat: 0g
  • Carbohydrates: 17g
  • Fiber: 3g
  • Protein: 22g
  • Cholesterol: 75mg