Baked Beef Chiles Rellenos Casserole: A Flavorful and Comforting Dish

This Baked Beef Chiles Rellenos Casserole is a mouthwatering take on the classic Mexican dish, featuring layers of roasted poblano peppers, seasoned ground beef, and plenty of melted cheese. This comforting casserole is perfect for family dinners or gatherings, offering bold flavors and a satisfying, hearty texture. By roasting the poblano peppers and layering them with a spiced beef mixture and cheese, you get all the deliciousness of traditional chiles rellenos in a convenient, easy-to-make casserole form.

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Ingredients:

• 6 large poblano peppers, halved and seeded: These mildly spicy peppers form the base of the casserole, adding a smoky flavor once roasted.
• 1 ½ pounds ground beef: A hearty protein that absorbs all the bold spices and pairs perfectly with the roasted peppers.
• 1 tablespoon chili powder: Adds depth and a mild heat to the beef mixture.
• 2 cloves garlic, minced: Garlic brings a savory note that enhances the overall flavor.
• 1 teaspoon ground cumin: This warm spice is a staple in Mexican cooking and adds an earthy flavor.
• 1 teaspoon dried oregano: Oregano adds a hint of herbal freshness that balances the spices.
• ¼ teaspoon ground cayenne pepper: For those who like a bit of heat, cayenne pepper brings a spicy kick.
• ¼ teaspoon ground paprika: Paprika provides a subtle smokiness and a pop of color.
• ¼ teaspoon ground dried chipotle pepper: Chipotle adds a smoky, slightly spicy flavor that complements the poblano peppers.
• Salt and ground black pepper to taste: Essential for seasoning and bringing out the flavors in the dish.
• 1 large onion, chopped: Adds sweetness and texture to the beef mixture.
• 2 (14.5 ounce) cans diced tomatoes with green chile peppers: These tomatoes bring moisture and an additional layer of flavor, thanks to the green chiles.
• Cooking spray: Used to grease the casserole dish to prevent sticking.
• 3 cups shredded Mexican cheese blend: This cheesy topping melts beautifully, making the casserole rich and creamy.

Directions:

1. Roast the Poblano Peppers:
   • Set your oven rack about 6 inches from the broiler and preheat the broiler.
   • Line a baking sheet with aluminum foil and place the poblano pepper halves cut-side down on the prepared sheet.
   • Broil the peppers until the skins blacken and blister, which should take around 5 to 8 minutes.
   • Once blackened, transfer the peppers to a bowl and cover tightly with plastic wrap. Allow them to steam as they cool, which makes it easier to peel the skins. Let them steam for about 10 minutes.
2. Prepare the Beef Mixture:
   • While the peppers cool, heat a large skillet over medium-high heat. Add the ground beef to the skillet, along with the chili powder, minced garlic, ground cumin, dried oregano, cayenne pepper, paprika, chipotle pepper, salt, and black pepper.
   • Cook and stir the beef mixture until the meat is browned and no longer pink, about 4 minutes.
   • Add the chopped onion to the skillet and cook until the onion is slightly softened, about 2 minutes.
   • Stir in the diced tomatoes with green chile peppers and continue cooking until the onions are translucent, about 5 more minutes. Once cooked, set the beef mixture aside to cool slightly.
3. Prepare the Poblano Peppers:
   • Once the poblano peppers are cool enough to handle, run them under water to remove the blackened skins. Pat them dry with paper towels. These roasted peppers will serve as the base of the casserole, bringing a smoky and slightly sweet flavor to the dish.
4. Assemble the Casserole:
   • Preheat your oven to 350°F (175°C).
   • Spray a casserole dish with cooking spray to prevent sticking.
   • Begin layering the casserole by placing a layer of the peeled poblano peppers on the bottom of the prepared dish.
   • Spoon 1/3 of the beef mixture over the peppers, spreading it evenly.
   • Sprinkle 1 cup of the shredded Mexican cheese blend over the beef layer.
   • Repeat the layers two more times, finishing with a layer of cheese on top.
5. Bake the Casserole:
   • Place the assembled casserole in the preheated oven and bake, uncovered, for about 35 minutes, or until the cheese on top is golden brown and bubbly.
   • Once baked, remove the casserole from the oven and allow it to cool for a few minutes before serving. This allows the flavors to meld together and makes it easier to cut into portions.
6. Serve and Enjoy:
   • Serve the Baked Beef Chiles Rellenos Casserole with your favorite toppings, such as fresh cilantro, sour cream, or a squeeze of lime juice for added freshness.
   • Pair it with warm tortillas, rice, or a simple side salad for a complete meal.

Tips for Making the Perfect Chiles Rellenos Casserole:

• Roasting the Peppers: When roasting the poblano peppers, make sure to get a good char on the skins. This adds a depth of flavor and makes it easier to peel them. If you prefer a milder flavor, you can substitute bell peppers for the poblanos.
• Layering: Be sure to spread each layer evenly so that every bite has a good balance of peppers, beef, and cheese. This ensures that the casserole bakes evenly and is full of flavor throughout.
• Cheese: A Mexican cheese blend works well for this recipe, but you can also use Monterey Jack, cheddar, or a combination of your favorite cheeses for a different flavor profile.
• Spice Level: The cayenne pepper and chipotle powder add a bit of heat, but you can adjust the spice level by adding more or less, depending on your preference.

Variations:

• Vegetarian Option: Swap the ground beef for a plant-based meat substitute or add more beans and vegetables like zucchini or corn to make this casserole vegetarian-friendly.
• Chicken Chiles Rellenos Casserole: For a different protein option, use shredded cooked chicken instead of ground beef. The chicken will absorb the same delicious spices and pair well with the roasted peppers and cheese.
• Add Rice: To make this casserole even heartier, you can add a layer of cooked rice between the beef and cheese layers. This adds a satisfying texture and helps stretch the meal to feed more people.

Storing and Reheating:

• Storing: Leftover casserole can be stored in an airtight container in the refrigerator for up to 3 days.
• Freezing: This casserole also freezes well. Simply wrap the dish tightly in plastic wrap and aluminum foil before freezing for up to 3 months. To reheat, thaw it overnight in the refrigerator and bake at 350°F until heated through.
• Reheating: Reheat individual portions in the microwave or reheat the entire casserole in the oven at 350°F until warmed through.

Why You’ll Love Baked Beef Chiles Rellenos Casserole:

• Hearty and Filling: This casserole is packed with protein and layers of flavor, making it a satisfying main dish for any meal.
• Bold Flavors: The combination of roasted poblano peppers, seasoned beef, and melted cheese creates a rich and flavorful dish that’s sure to impress.
• Easy to Make: While traditional chiles rellenos can be time-consuming, this casserole simplifies the process by layering the ingredients and baking them all together.

This Baked Beef Chiles Rellenos Casserole is a delicious and comforting meal that brings all the flavors of traditional chiles rellenos to your table with much less effort. Perfect for family dinners, potlucks, or meal prep, this casserole is sure to become a new favorite in your recipe rotation.