There’s something incredibly comforting about the bold flavors and melty cheese in this Baked Beef Poblano Chiles Rellenos Casserole Recipe. This dish takes the classic, beloved chiles rellenos and transforms it into a cozy casserole that’s perfect for family dinners or gatherings with friends. The smoky poblano peppers, seasoned ground beef, and layers of cheese all come together baked to bubbly perfection, making every bite a celebration of hearty Mexican-inspired goodness. If you’re looking for a satisfying meal packed with flavor and texture, this casserole is an absolute must-try.
Ingredients You’ll Need
The magic in this Baked Beef Poblano Chiles Rellenos Casserole Recipe comes from the simple yet essential ingredients that bring a perfect balance of smoky, spicy, savory, and cheesy flavors. Each element plays a key role in building layers of taste and texture, ensuring every bite feels like a fiesta in your mouth.
- 6 large poblano peppers: Their smoky flavor and mild heat form the colourful and flavorful base of the dish.
- 1 ½ pounds ground beef: Provides hearty richness and protein to keep you full and satisfied.
- 1 tablespoon chili powder: Lends a warm and fragrant spice that complements the beef perfectly.
- 2 cloves garlic, minced: Adds depth and aromatic complexity to the beef mixture.
- 1 teaspoon ground cumin: Brings a cozy earthiness essential for authentic Mexican seasoning.
- 1 teaspoon dried oregano: Infuses a subtle herbal note that brightens the dish.
- ¼ teaspoon ground cayenne pepper: Gives a gentle kick to awaken your palate.
- ¼ teaspoon ground paprika: Enhances smoky flavor and vibrant color.
- ¼ teaspoon ground dried chipotle pepper: Introduces a smoky heat that deepens the overall taste.
- Salt and ground black pepper to taste: Balances and elevates all the flavors harmoniously.
- 1 large onion, chopped: Adds sweetness and a hint of crunch in the beef mixture.
- 2 (14.5 ounce) cans diced tomatoes with green chile peppers: Bring freshness, slight acidity, and extra spice to the filling.
- Cooking spray: Prevents sticking and helps create a beautiful crust on the casserole.
- 3 cups shredded Mexican cheese blend: Melts perfectly to bind the layers with gooey richness and a touch of tang.
How to Make Baked Beef Poblano Chiles Rellenos Casserole Recipe
Step 1: Preheat and Prepare the Poblanos
Start by setting your oven rack about 6 inches from the broiler and preheat it. Line a baking sheet with aluminum foil for easy cleanup. Place the halved and seeded poblano peppers cut-side down on the baking sheet. Broiling the peppers until their skins are blackened and blistered imparts that signature smoky flavor, so keep an eye on them as this takes about 5 to 8 minutes.
Step 2: Steam and Peel the Peppers
Once the peppers are charred to perfection, transfer them into a bowl and cover tightly with plastic wrap. Let them steam for 10 minutes to loosen the skins. Then gently rub off the blackened skins under running water—this keeps the smoky flavor while removing any bitterness. Drain and pat the peppers dry on paper towels.
Step 3: Cook the Beef Mixture
In a large skillet over medium-high heat, brown the ground beef with an enticing mix of chili powder, minced garlic, cumin, oregano, cayenne, paprika, chipotle powder, salt, and black pepper. The spices create a symphony of flavor that transforms simple ground beef into something spectacular. Add the chopped onion and cook until softened, then stir in the diced tomatoes with green chiles, letting everything mingle until the onions turn translucent. Once done, let the mixture cool a bit before assembling.
Step 4: Assemble the Casserole
Lower the oven temperature to 350°F (175°C) and lightly grease your casserole dish with cooking spray. It’s time to layer all these delicious components! Start with a layer of the steamed, peeled poblano peppers on the bottom, followed by a generous third of the beef mixture and a cup of shredded Mexican cheese blend. Repeat this layering two more times. The layering ensures every serving is bursting with that perfect balance of pepper, meat, and melty cheese.
Step 5: Bake to Golden Perfection
Bake the assembled dish uncovered for about 35 minutes. During this time, the cheese melts into a golden, bubbly topping, and the flavors meld beautifully. When the cheese is golden and slightly crisp around the edges, the casserole is ready to be enjoyed. The aroma alone will have everyone gathering at the table!
How to Serve Baked Beef Poblano Chiles Rellenos Casserole Recipe
Garnishes
To make this dish look as vibrant as it tastes, consider topping it with freshly chopped cilantro or a dollop of creamy sour cream. A squeeze of lime juice can add a refreshing brightness that cuts through the richness. Thinly sliced green onions or a sprinkle of diced jalapeños offer extra color and a gentle heat for garnish lovers.
Side Dishes
This casserole is a filling dish on its own, but pairing it with light, fresh sides really elevates the meal. A crisp, tangy Mexican-style slaw or a simple avocado salad balances the heartiness. For those craving some carbs, serve warm corn tortillas or fluffy Spanish rice to scoop up every bit of deliciousness.
Creative Ways to Present
If you’re hosting, try baking this casserole in individual ramekins to create personalized portions that look impressive. Alternatively, layering the filling in a clear glass dish showcases the colorful layers for a stunning table centerpiece. You can even serve the beef mixture stuffed inside roasted poblano halves as a smaller appetizer inspired by the casserole itself.
Make Ahead and Storage
Storing Leftovers
Leftover Baked Beef Poblano Chiles Rellenos Casserole Recipe keeps beautifully in the fridge for up to 4 days. Cover tightly with foil or transfer to airtight containers to preserve moisture and prevent odors from other foods from mingling.
Freezing
You can freeze this casserole for up to 3 months, making it a fantastic make-ahead option for busy weeknights. Freeze immediately after baking once cooled, either in the casserole dish wrapped securely in multiple layers of foil or in freezer-safe containers. Thaw overnight in the fridge before reheating.
Reheating
Reheat leftovers covered with foil in a 350°F oven for 20-25 minutes, or until warmed through and the cheese bubbles again. For a quicker fix, microwave individual servings covered loosely with a microwave-safe lid for 2-3 minutes, stirring halfway through to heat evenly.
FAQs
Can I use a different type of pepper?
Absolutely! While poblano peppers provide a mild smoky flavor that’s ideal for this casserole, you can substitute with Anaheim or even mild green bell peppers. Just keep in mind the heat and flavor profile might vary slightly.
Is there a vegetarian version of this casserole?
Yes! Swap the ground beef for sautéed mushrooms, lentils, or a plant-based ground meat substitute. Adding extra beans or corn can also boost texture and heartiness while keeping it meat-free.
How spicy is this Baked Beef Poblano Chiles Rellenos Casserole Recipe?
The heat level is mild to moderate due to the poblano peppers and the carefully balanced spices. You can adjust the cayenne or chipotle pepper amounts if you prefer a spicier kick.
Can I make this casserole ahead of time and bake later?
Definitely! You can assemble the casserole a day before, cover it tightly, and store it in the fridge. When ready to eat, just bake until golden and hot throughout, adding about 5-10 minutes to the baking time if chilled.
What cheese works best for this recipe?
A shredded Mexican cheese blend is perfect because it melts smoothly and combines cheeses like Monterey Jack, Cheddar, and Queso Quesadilla for ideal flavor. If unavailable, use a mix of mozzarella and mild Cheddar.
Final Thoughts
This Baked Beef Poblano Chiles Rellenos Casserole Recipe is a warm hug on a plate, bursting with smoky, cheesy, and spicy flavors that will have everyone asking for seconds. It’s easy to prepare yet impressive in taste — perfect for both weeknight dinners and special occasions. Trust me, once you make it, it might just become your go-to comfort casserole. Give it a try and enjoy the delicious layers of Mexico in your own kitchen!
Print
Baked Beef Poblano Chiles Rellenos Casserole Recipe
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 8 servings
- Category: Casserole
- Method: Baking
- Cuisine: Mexican
Description
This Baked Beef Chiles Rellenos Casserole is a flavorful and hearty dish featuring roasted poblano peppers stuffed with a seasoned ground beef mixture and layered with cheese, then baked to golden perfection. Combining smoky, spicy, and cheesy elements, it’s a satisfying casserole perfect for family dinners or gatherings.
Ingredients
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: Position the oven rack about 6 inches from the heat source and preheat the broiler. Line a baking sheet with aluminum foil for easy cleanup.
- Broil the Peppers: Place the poblano peppers cut-side down on the prepared baking sheet. Broil until the skins have blackened and blistered, about 5 to 8 minutes. Remove from oven and place peppers in a bowl; cover tightly with plastic wrap to steam and loosen the skins, letting them cool for about 10 minutes.
- Prepare the Beef Mixture: Heat a large skillet over medium-high heat. Add ground beef along with chili powder, minced garlic, cumin, oregano, cayenne, paprika, chipotle pepper, salt, and black pepper. Cook and stir until the beef is no longer pink, approximately 4 minutes. Add the chopped onion and continue cooking until softened, about 2 minutes. Stir in the diced tomatoes with green chiles and cook until onions are translucent, about 5 more minutes. Remove from heat and allow the mixture to cool slightly.
- Remove Pepper Skins: Run cool water over the steamed peppers to remove their charred skins, then drain on paper towels.
- Assemble the Casserole: Preheat the oven to 350°F (175°C). Lightly spray a casserole dish with cooking spray. Arrange a layer of poblano pepper halves in the bottom of the dish. Spoon one-third of the beef mixture evenly over the peppers, then sprinkle one cup of shredded Mexican cheese blend on top. Repeat this layering process two more times, ending with cheese on top.
- Bake: Bake the assembled casserole uncovered in the preheated oven until the cheese is melted and golden brown, about 35 minutes.
Notes
- Broiling the peppers until blistered makes skin removal easy and adds a smoky flavor.
- Using canned diced tomatoes with green chiles adds a nice mild heat and moisture to the beef mixture.
- You can prepare the beef mixture a day ahead and refrigerate for convenience.
- For a spicier casserole, add more cayenne or chipotle pepper to taste.
- Serving this dish with a side of rice or a fresh salad complements the rich flavors.
