If you love bold, vibrant flavors that make every bite a celebration, then the Baked Beef Chiles Rellenos Casserole Recipe is about to become your new favorite comfort food. This dish takes the traditional stuffed chile relleno concept, amps it up with rich ground beef simmered in a lively blend of spices and tomatoes, and bakes everything into a cheesy, bubbly casserole that’s perfect for sharing. Whether it’s a weeknight dinner or a festive gathering, this recipe delivers warmth, spice, and incredible depth of flavor in one irresistible package.
Ingredients You’ll Need
The beauty of this Baked Beef Chiles Rellenos Casserole Recipe lies in its simple, wholesome ingredients that each bring their own magic. Every component plays a role in crafting a layered, satisfying dish full of texture and zest without requiring a long shopping list.
- Poblano peppers: These large, mild chiles provide the iconic smoky pepper flavor and a beautiful base for the casserole layers.
- Ground beef (1 ½ pounds): The star protein, bringing hearty richness and a meaty texture that complements the peppers perfectly.
- Chili powder (1 tablespoon): Adds warm, fragrant spice that deepens the beef’s flavor.
- Garlic (2 cloves, minced): Gives a punch of aromatic zest that brightens the savory beef.
- Ground cumin (1 teaspoon): Imparts an earthy, smoky nuance essential for truly authentic taste.
- Dried oregano (1 teaspoon): Lends a hint of herbal brightness that balances the robust spices.
- Cayenne pepper (¼ teaspoon): Provides just enough subtle heat to keep things interesting without overpowering.
- Ground paprika (¼ teaspoon): Enhances color and adds a mild smoky undertone.
- Ground dried chipotle pepper (¼ teaspoon): Introduces a deep, smoky heat that elevates the flavor profile.
- Salt and ground black pepper: Essential to season and highlight all the other ingredients.
- Large onion (1, chopped): Adds sweetness and texture that enrich the beef mixture.
- Diced tomatoes with green chile peppers (2 cans, 14.5 ounces each): Bring juiciness, acidity, and a gentle spicy kick to the filling.
- Cooking spray: Helps create a non-stick surface for easy cleanup and browning.
- Shredded Mexican cheese blend (3 cups): Melts to gooey perfection, providing luscious creaminess and that irresistible golden crust on top.
How to Make Baked Beef Chiles Rellenos Casserole Recipe
Step 1: Broil the Poblano Peppers
Start by placing the oven rack about 6 inches from the broiler element and preheating the broiler. Line a baking sheet with aluminum foil and arrange the halved, seeded poblano peppers cut-side down. Broil until the skins blister and blacken, about 5 to 8 minutes. This charring process is crucial—it gives the peppers that signature smoky flavor and makes the skins easy to remove later.
Step 2: Steam and Peel
Once broiled, immediately place the peppers into a bowl and cover tightly with plastic wrap. Allow them to steam as they cool for about 10 minutes—this softens the skins, making them simple to peel off without losing the smoky aroma. Then, gently rinse the peppers under running water to remove the loosened skins and pat dry.
Step 3: Cook the Beef Mixture
Heat a large skillet over medium-high heat and add the ground beef along with chili powder, garlic, cumin, oregano, cayenne, paprika, chipotle, salt, and black pepper. Cook and stir until the beef is browned and no longer pink, about 4 minutes. Toss in the chopped onion and cook until softened, about 2 minutes. Finally, stir in the diced tomatoes with green chiles and continue cooking until the onions become translucent and the mixture thickens a bit, around 5 more minutes. Let it cool slightly before assembling.
Step 4: Assemble the Casserole
Preheat your oven to 350 degrees F (175 degrees C) and lightly spray a casserole dish with cooking spray to prevent sticking. Begin by laying down a layer of the peeled poblano peppers at the bottom. Spoon one-third of the beef mixture evenly over the peppers, then sprinkle with one cup of shredded Mexican cheese blend. Repeat these layers two more times, finishing with the cheese on top. This layering ensures every bite is packed with pepper, beef, and melty cheese.
Step 5: Bake to Golden Perfection
Place the casserole dish in the oven and bake uncovered for about 35 minutes, until the cheese is golden brown and bubbly. This final bake ties all the flavors together and creates a comforting, cheesy crust that keeps you coming back for more.
How to Serve Baked Beef Chiles Rellenos Casserole Recipe
Garnishes
Add freshness and texture with a sprinkle of chopped cilantro, a dollop of cool sour cream, or some diced avocado on top. These garnishes brighten the casserole’s rich flavors and add a creamy contrast that’s simply dreamy.
Side Dishes
This casserole pairs beautifully with a crisp green salad for balance or a zesty Mexican rice to soak up every delicious bite. Corn tortillas or warm bread can also help scoop up any remaining sauce and cheese, making the meal feel complete.
Creative Ways to Present
For a festive touch, serve individual portions in ramekins topped with a swirl of salsa verde or a handful of pickled jalapeños. Or turn it into a brunch crowd-pleaser by pairing slices with fried eggs and fresh pico de gallo.
Make Ahead and Storage
Storing Leftovers
After enjoying this casserole, simply cover leftovers tightly with foil or plastic wrap and refrigerate for up to 3 days. The flavors deepen as it rests, making for equally delicious next-day meals.
Freezing
This recipe freezes wonderfully. Assemble the casserole but do not bake it, then cover tightly with plastic wrap and foil before freezing. When ready, thaw overnight in the fridge and bake as directed for a hassle-free meal any day.
Reheating
Reheat individual servings in the microwave until heated through or warm the whole casserole in a 350 degrees F oven, covered with foil to prevent drying out, until hot and bubbly. Adding a little extra cheese on top before reheating can help revive that just-baked charm.
FAQs
Can I use a different type of pepper?
Absolutely! While poblano peppers give a perfect balance of mild heat and smokiness, you can swap in Anaheim or bell peppers if you prefer something milder or want less preparation messy-ness.
Is this casserole very spicy?
Not necessarily. The spice level is moderate, coming mostly from chili powder and chipotle. You can adjust the cayenne pepper or omit the chipotle if you prefer a gentler kick.
Can I make this vegetarian?
Yes! Substitute the ground beef with hearty sautéed mushrooms, textured vegetable protein, or plant-based meat alternatives for a delicious vegetarian version that still delivers on flavor.
What type of cheese works best in this recipe?
A Mexican cheese blend typically includes cheddar, Monterey Jack, and queso quesadilla, which melt beautifully. Feel free to use Monterey Jack alone for a milder flavor or add some crumbled queso fresco for tang.
Can I prepare this recipe ahead of time?
Definitely! You can prepare the beef filling and roast the peppers a day in advance, then assemble and bake right before serving. This makes it a fantastic option for effortless entertaining.
Final Thoughts
I truly believe the Baked Beef Chiles Rellenos Casserole Recipe is one of those dishes that bring comfort, excitement, and a little fiesta to any table. It’s hearty enough to satisfy a crowd but easy enough for a weeknight. Give it a try, gather your loved ones, and enjoy every melty, spicy bite together—you’re going to be hooked!
Print
Baked Beef Chiles Rellenos Casserole Recipe
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 8 servings
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Description
This Baked Beef Chiles Rellenos Casserole is a hearty Mexican-inspired dish featuring roasted poblano peppers stuffed with a flavorful spiced ground beef mixture and layered with melted Mexican cheese. Broiled peppers are peeled, layered with a savory tomato and chile-infused beef filling, and baked to golden perfection, making it a delicious and comforting meal perfect for family dinners.
Ingredients
Poblano Peppers
- 6 large poblano peppers, halved and seeded
Beef Mixture
- 1 ½ pounds ground beef
- 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
Other
- Cooking spray
- 3 cups shredded Mexican cheese blend
Instructions
- Preheat the Broiler: Set the oven rack about 6 inches from the heat source and preheat the oven’s broiler to high. Line a baking sheet with aluminum foil to catch drippings and ease cleanup.
- Broil the Peppers: Place the poblano peppers cut-side down on the prepared baking sheet. Broil until the skins blacken and blister, approximately 5 to 8 minutes. This process chars the skins to make peeling easier and adds a smoky flavor.
- Steam the Peppers: Transfer the blackened peppers to a bowl and cover tightly with plastic wrap. Let them steam and cool for about 10 minutes; this loosens the skins further for easy removal.
- Prepare the Beef Mixture: Heat a large skillet over medium-high heat. Add the ground beef along with chili powder, garlic, cumin, oregano, cayenne pepper, paprika, chipotle pepper, salt, and black pepper. Cook and stir until the beef is browned and no longer pink, about 4 minutes. Add chopped onion and cook until slightly softened, around 2 minutes. Finally, stir in the diced tomatoes with green chiles and cook until the onions are translucent and the mixture is well combined, about 5 more minutes. Remove from heat and let cool slightly.
- Peel the Peppers: Once cooled enough to handle, run water over the poblano peppers to remove their blackened skins. Pat them dry on paper towels to remove moisture which helps prevent sogginess in the casserole.
- Assemble the Casserole: Preheat the oven to 350°F (175°C). Spray a casserole dish with cooking spray. Arrange a layer of peeled poblano peppers on the bottom, then spread 1/3 of the beef mixture evenly over them. Sprinkle 1 cup of the shredded Mexican cheese blend on top. Repeat the layering process two more times, ending with cheese on top.
- Bake the Casserole: Bake the casserole uncovered in the preheated oven for about 35 minutes, or until the cheese is melted, bubbly, and golden brown on top. Remove from the oven and allow to cool slightly before serving.
Notes
- For extra flavor, you can add fresh cilantro or green onions as garnish before serving.
- If you prefer a spicier casserole, increase the cayenne pepper or add some diced jalapeños to the beef mixture.
- The cheese blend can be substituted with queso fresco or Monterey Jack for different flavor profiles.
- To make the dish gluten-free, ensure that the chili powder and canned tomatoes do not contain gluten additives.
- Leftovers can be refrigerated for up to 3 days or frozen for up to 1 month.
