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Baked Beef Chiles Rellenos Casserole

Imagine pulling a dish out of the oven, the aroma of roasted poblano peppers and savory beef filling the air 🌶️. Our Baked Beef Chiles Rellenos Casserole is just that - a heartwarming, belly-filling dish that combines the tender textures of slow-cooked beef with the smoky flavor of poblano peppers. The inclusion of a rich, creamy cheese layer ensures every bite is as comforting as it is delicious. But what truly sets this casserole apart is the cumin's warm, earthy tones, mingling perfectly with the zest of the chiles. It's a dish that promises not just to satisfy your hunger but to transport you to a place of culinary delight. Perfect for any gathering, it's sure to become a favorite. 😋
A woman in an apron is preparing a meal in a sunny kitchen filled with fresh vegetables and herbs.
Updated on Sunday 24 November 2024
Baked Beef Chiles Rellenos Casserole
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Baked Beef Chiles Rellenos Casserole | Myhomemaderecipe.com

Welcome to a culinary adventure with our Baked Beef Chiles Rellenos Casserole! This delightful dish combines the smoky flavor of roasted poblano peppers with a savory, spiced ground beef filling, all crowned with a luscious layer of melted Mexican cheese. It's an exquisite fusion of textures and tastes, making it an irresistible option for family dinners, gatherings, or any occasion where you want to impress your guests with something special. Whether you're an experienced cook or a kitchen novice, this recipe is designed to be straightforward and rewarding.

Ingredients

To create this mouthwatering casserole, you will need the following ingredients:

  • 6 large poblano peppers: Halved and seeded. These peppers add a unique smoky flavor that defines the dish.
  • 1 ½ pounds ground beef: You can adjust this amount to your taste, but this is the standard amount for a hearty filling.
  • 1 tablespoon chili powder: Provides a robust, spicy flavor that complements the beef.
  • 2 cloves garlic, minced: Fresh garlic adds an aromatic depth to the beef mixture.
  • 1 teaspoon ground cumin: A key spice in Mexican cuisine, giving a warm, earthy flavor.
  • 1 teaspoon dried oregano: Adds a touch of herbal freshness to the beef.
  • ¼ teaspoon ground cayenne pepper: For a bit of heat, adjust to your preference.
  • ¼ teaspoon ground paprika: Adds color and a mild peppery taste.
  • ¼ teaspoon ground dried chipotle pepper: Provides a smoky and slightly sweet flavor.
  • Salt and ground black pepper to taste: Essential seasonings to enhance all the flavors.
  • 1 large onion, chopped: Adds a sweet and savory balance to the beef mixture.
  • 2 (14.5 ounce) cans diced tomatoes with green chile peppers: These tomatoes add a juicy, tangy element, with the green chiles bringing additional spice.
  • Cooking spray: To prepare the baking sheet and casserole dish.
  • 3 cups shredded Mexican cheese blend: This mix of cheeses melts beautifully and provides a rich, creamy topping.

Instructions

Follow these detailed steps to prepare the Baked Beef Chiles Rellenos Casserole:

Step 1: Prepare the Peppers

Preheat your oven's broiler and position the rack about 6 inches from the heat source. Line a baking sheet with aluminum foil and arrange the halved poblano peppers cut-side down on the sheet. Broil the peppers until their skins blacken and blister, approximately 5 to 8 minutes. Transfer the peppers to a bowl, cover tightly with plastic wrap, and let them steam as they cool for about 10 minutes.

Step 2: Cook the Beef Mixture

While the peppers are steaming, heat a large skillet over medium-high heat. Add the ground beef, chili powder, minced garlic, ground cumin, dried oregano, cayenne pepper, paprika, chipotle pepper, salt, and black pepper. Cook and stir the mixture until the beef is browned and no longer pink, about 4 minutes. Next, add the chopped onion to the beef mixture and cook until it begins to soften, around 2 minutes. Finally, add the diced tomatoes with green chiles and cook until the onions are fully translucent, about 5 more minutes. Remove the skillet from heat and allow the beef mixture to cool slightly.

Step 3: Assemble the Casserole

Preheat the oven to 350°F (175°C) and lightly spray a casserole dish with cooking spray. Once the peppers have cooled, peel off their skins under running water and pat them dry with paper towels. Place a layer of the peeled peppers on the bottom of the prepared casserole dish. Top with one-third of the beef mixture, followed by 1 cup of the shredded Mexican cheese blend. Repeat these layers two more times, ensuring that the final layer is topped with cheese.

Step 4: Bake the Casserole

Bake the assembled casserole, uncovered, in the preheated oven until the top is golden brown and bubbly, about 35 minutes. Allow the casserole to cool slightly before serving.

Serving and Storage Tips

This Baked Beef Chiles Rellenos Casserole is best served warm, straight from the oven. Pair it with a side of Mexican rice, refried beans, or a fresh salad for a complete meal. For added flair, garnish with fresh cilantro, a dollop of sour cream, or a sprinkle of chopped green onions. This dish is not only perfect for dinner but also makes for a delightful leftover. To store, let the casserole cool completely, then cover tightly with plastic wrap or transfer to an airtight container. It will keep well in the refrigerator for up to 3 days. To reheat, simply place a portion in the microwave or rewarm in a preheated oven until heated through.

Beef Chiles Casserole

This Baked Beef Chiles Rellenos Casserole is a comforting blend of roasted chiles, succulent beef, and creamy cheese, seasoned to perfection. It’s a heartwarming dish that brings a unique twist to your dinner table.

Prep Time
30 Minutes
Cook Time
50 Minutes
Total Time
80 Minutes
By: Zaho

Category: Dinners

Difficulty: Intermediate

Cuisine: American

Yield: 6 Servings (1 casserole)

Dietary: Gluten-Free

Ingredients

01 6 large poblano peppers, halved and seeded.
02 1 ½ pounds ground beef.
03 1 tablespoon chili powder.
04 2 cloves garlic, minced.
05 1 teaspoon ground cumin.
06 1 teaspoon dried oregano.
07 ¼ teaspoon ground cayenne pepper.
08 ¼ teaspoon ground paprika.
09 ¼ teaspoon ground dried chipotle pepper.
10 Salt and ground black pepper to taste.
11 1 large onion, chopped.
12 2 (14.5 ounce) cans diced tomatoes with green chile peppers.
13 Cooking spray.
14 3 cups shredded Mexican cheese blend.

Instructions

Step 01

Preheat your oven's broiler and position the rack about 6 inches from the heat source. Line a baking sheet with aluminum foil and arrange the halved poblano peppers cut-side down on the sheet.

Step 02

Broil the peppers until their skins blacken and blister, approximately 5 to 8 minutes. Transfer the peppers to a bowl, cover tightly with plastic wrap, and let them steam as they cool for about 10 minutes.

Step 03

Meanwhile, heat a large skillet over medium-high heat. Add the ground beef along with chili powder, minced garlic, ground cumin, dried 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.

Step 04

Add the chopped onion to the beef mixture and cook until it begins to soften, around 2 minutes. Then add the diced tomatoes with green chiles and cook until the onions are fully translucent, about 5 more minutes. Remove from heat and allow the beef mixture to cool slightly.

Step 05

Preheat the oven to 350°F (175°C) and lightly spray a casserole dish with cooking spray.

Step 06

Peel the skins off the steamed poblano peppers under running water and pat them dry with paper towels. Layer the bottom of the casserole dish with some of the peppers, then top with a third of the beef mixture, followed by 1 cup of the shredded Mexican cheese blend. Repeat these layers two more times.

Step 07

Bake the casserole, uncovered, in the preheated oven until the top is golden brown, about 35 minutes.

Notes

  1. This Baked Beef Chiles Rellenos Casserole combines the smoky flavor of roasted poblanos with a rich, spiced beef filling, all topped with gooey melted cheese.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 450
  • Total Fat: 30g
  • Total Carbohydrate: 15g
  • Protein: 28g