Description
This Baked Beef Chiles Rellenos Casserole brings a delicious twist to the traditional Mexican stuffed peppers dish by layering roasted poblano peppers with a flavorful spiced ground beef mixture and melted Mexican cheese, baked to golden perfection. It’s a comforting and hearty casserole perfect for family dinners.
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: Set your 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 halved and seeded poblano peppers cut-side down on the prepared baking sheet. Broil until the skins are blackened and blistered, about 5 to 8 minutes, keeping a close eye to avoid burning.
- Steam the Peppers: Transfer the blackened peppers into a bowl and cover tightly with plastic wrap. Let them steam for about 10 minutes to loosen the skins for easy removal.
- Prepare the Beef Mixture: Heat a large skillet over medium-high heat. Add ground beef and season with chili powder, garlic, cumin, oregano, cayenne, paprika, chipotle pepper, salt, and black pepper. Cook and stir until the beef is no longer pink, about 4 minutes. Add chopped onion and cook for 2 more minutes until slightly softened. Stir in diced tomatoes with green chiles and cook until onions are translucent, about 5 minutes more. Remove from heat and let cool slightly.
- Remove Pepper Skins: Run water over the steamed poblano peppers to wash off and discard the loosened skins. Drain on paper towels.
- Assemble the Casserole: Preheat the oven to 350°F (175°C). Spray a casserole dish with cooking spray. Layer the bottom of the dish with half of the prepared peppers, then spread one-third of the beef mixture over them, and sprinkle with 1 cup of shredded Mexican cheese blend. Repeat layering twice more ending with cheese on top.
- Bake: Bake the assembled casserole uncovered in the preheated oven until the cheese is golden brown and bubbly, about 35 minutes.
Notes
- Roasting and steaming the peppers makes peeling off the skins easier and reduces bitterness.
- Feel free to adjust the spice levels by reducing or increasing cayenne and chipotle powders.
- Use a high-quality Mexican cheese blend for authentic flavor and good meltability.
- You can prepare the beef mixture ahead of time and refrigerate it before assembling the casserole.
- Ensure the casserole is baked uncovered to achieve a nicely browned cheese topping.