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
Scale
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.
