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
Scale
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.
