If you love the flavors of traditional chiles rellenos but want something easier to make, this Baked Beef Chiles Rellenos Casserole is the perfect solution. It features roasted poblano peppers, seasoned ground beef, and a rich cheese topping—all baked together in one dish for a comforting, family-friendly meal. This casserole has all the delicious flavors of classic chiles rellenos, but without the fuss of stuffing and frying.
Table of Contents
- Ingredients
- Instructions
- Cooking Notes
- Variations
- Frequently Asked Questions (FAQs)
- Conclusion
Ingredients
For the Casserole:
- 5-6 poblano peppers
- 1 lb ground beef
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- Salt and black pepper, to taste
- 2 cups shredded Mexican blend cheese (or cheddar and Monterey Jack)
For the Egg Mixture:
- 4 large eggs
- 1 cup whole milk
- 1/4 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Instructions
Step 1: Roast the Poblano Peppers
- Preheat your oven to 425°F (220°C). Line a baking sheet with foil or parchment paper.
- Place the poblano peppers on the prepared baking sheet. Roast them in the preheated oven for 15-20 minutes, turning occasionally, until the skins are charred and blistered.
- Remove the peppers from the oven and place them in a bowl. Cover with plastic wrap and let them steam for 10-15 minutes. Peel off the skins, remove the seeds, and cut the peppers into halves or large strips. Set aside.
Step 2: Prepare the Beef Filling
- Lower the oven temperature to 375°F (190°C).
- In a skillet over medium heat, cook the ground beef with the chopped onion until the beef is browned and the onion is softened. Drain excess fat.
- Add the minced garlic, cumin, chili powder, smoked paprika, salt, and black pepper to the skillet. Cook for another 2-3 minutes, stirring to combine the flavors. Remove from heat.
Step 3: Assemble the Casserole
- Lightly grease a 9×13-inch baking dish. Arrange the roasted poblano peppers in an even layer on the bottom of the dish.
- Spread the seasoned beef mixture evenly over the roasted peppers.
- Sprinkle 1 1/2 cups of the shredded cheese over the beef.
Step 4: Make the Egg Mixture
- In a mixing bowl, whisk together the eggs, milk, flour, baking powder, and salt until smooth.
- Pour the egg mixture evenly over the beef and cheese in the casserole dish.
Step 5: Bake the Casserole
- Sprinkle the remaining 1/2 cup of shredded cheese on top.
- Bake the casserole in the preheated oven for 30-35 minutes, or until the top is golden brown and set.
- Allow the casserole to cool for 5-10 minutes before serving.
Cooking Notes
- Roasting Peppers: Roasting the poblano peppers gives them a deep, smoky flavor that’s key to the dish. You can also roast them over an open flame on your stovetop if you prefer.
- Adjusting Spice Levels: To make the dish spicier, add diced jalapeños or a pinch of cayenne pepper to the beef mixture.
- Cheese Options: Feel free to use your favorite cheese combination. Pepper jack cheese adds an extra kick of spice if you like more heat.
Variations
Vegetarian Chiles Rellenos Casserole
- Omit the ground beef and replace it with a mixture of black beans and corn for a vegetarian version that’s still full of flavor.
Chicken Chiles Rellenos Casserole
- Replace the ground beef with shredded cooked chicken breast for a lighter but equally delicious option. You can also add a can of diced green chiles for more flavor.
Keto-Friendly Version
- Substitute the flour in the egg mixture with almond flour to make the casserole keto-friendly. Reduce the milk to 3/4 cup for fewer carbs.
Frequently Asked Questions (FAQs)
Can I Make This Casserole Ahead of Time?
Yes, you can assemble the casserole up to a day in advance and store it in the refrigerator until you’re ready to bake. When baking, add an extra 10-15 minutes to the cooking time to ensure it is heated through.
How Do I Store Leftovers?
Store leftover casserole in an airtight container in the refrigerator for up to 3-4 days. Reheat individual portions in the microwave or reheat the entire casserole in the oven at 350°F (175°C) until warmed through.
Can I Freeze This Casserole?
Yes, this casserole freezes well. Let it cool completely, then wrap it tightly in plastic wrap and foil. Freeze for up to 3 months. Thaw in the refrigerator overnight before reheating.
What Can I Serve With This Casserole?
Serve this casserole with a side of Mexican rice, refried beans, or a simple green salad. You can also top it with sour cream, salsa, or chopped fresh cilantro for extra flavor.
Baked Beef Chiles Rellenos Casserole is a flavorful and easy-to-make dish that captures the essence of traditional chiles rellenos without all the extra work. Roasted poblano peppers, savory beef, and cheesy goodness come together in a satisfying casserole that’s perfect for family dinners or special occasions. Try out the different variations to make it your own, and don’t forget to share this comforting dish with loved ones.
Enjoy the delicious flavors of Mexico right in your own kitchen, and make this dish a new family favorite!
