There’s something magical about the combination of roasted poblanos, savory beef, and melted cheese, and that’s exactly what this Baked Beef Chiles Rellenos Casserole brings to the table. If you’ve ever had traditional chiles rellenos, you know how delicious they are. But this version? It takes all the flavors you love and turns them into an easy-to-make, comforting casserole that’s perfect for a weeknight dinner or to impress guests. Imagine layers of roasted poblanos, seasoned beef, and gooey cheese, all baked to perfection!
Why You’ll Love It
This casserole is all about bold flavors and simplicity. Here’s why it’ll become one of your go-to recipes:
- Big on Flavor: The roasted poblanos give this dish a smoky kick, while the ground beef is packed with spices like cumin, chipotle, and paprika.
- Comfort Food Vibes: It’s hearty, cheesy, and perfect for when you want something comforting.
- Easy to Make: Traditional chiles rellenos can be a bit of a labor of love, but this casserole version lets you enjoy all the same flavors with less effort.
- Perfect for Meal Prep: It heats up beautifully the next day, making it an excellent make-ahead dish.
Ingredients List
Here’s everything you’ll need for this satisfying casserole:
- 6 large poblano peppers, halved and seeded
- 1 ½ pounds ground beef (or adjust to taste)
- 1 tablespoon chili powder
Pro Tip: You can adjust the amount for more or less spice. - 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- ¼ teaspoon ground cayenne pepper
Optional: Skip this if you prefer a milder dish. - ¼ teaspoon ground paprika
- ¼ teaspoon ground dried chipotle pepper
For that extra smoky heat! - Salt and ground black pepper, to taste
- 1 large onion, chopped
- 2 (14.5 ounce) cans diced tomatoes with green chiles
- Cooking spray
- 3 cups shredded Mexican cheese blend (or more if you love it cheesy)
Step-by-Step Instructions
- Roast the Poblanos
Preheat your broiler and line a baking sheet with aluminum foil. Place the poblano halves cut-side down on the sheet. Broil them for about 5-8 minutes until the skins are blistered and blackened.
Tip: Once they’re roasted, transfer the poblanos to a bowl and cover them with plastic wrap. This will trap the steam and make it easy to peel off the skins. - Sauté the Beef and Veggies
In a large skillet over medium-high heat, cook the ground beef with chili powder, garlic, cumin, oregano, cayenne, paprika, chipotle, salt, and pepper. Sauté for about 4 minutes until the beef is browned. Add the chopped onion and cook for another 2 minutes. Then toss in the diced tomatoes with green chiles and cook until the onions are translucent, about 5 minutes more. - Peel the Poblanos
Once the poblanos have cooled, gently peel off the skins under running water. You’ll be left with soft, roasted peppers that are ready to layer into the casserole. - Assemble the Casserole
Preheat your oven to 350°F (175°C) and spray a casserole dish with cooking spray. Start by laying some of the roasted poblano halves at the bottom of the dish. Then, spread 1/3 of the beef mixture on top. Add a layer of shredded Mexican cheese. Repeat these layers two more times, ending with a generous cheese layer on top. - Bake
Pop the casserole into the oven and bake for 35 minutes, or until it’s golden and bubbly. The cheese should be melted to perfection, and the layers beneath will be a flavorful, cheesy dream.
Engagement Elements
Personal Touch: I remember making this casserole for a family dinner, and it was a hit! The smoky poblano peppers combined with the cheesy beef filling are just so comforting. I also love that you can adjust the spice level depending on who’s coming over add more cayenne for those who like it hot or skip the chipotle for the spice-shy folks.
Variations:
- Vegetarian Option: You can easily swap out the beef for black beans or lentils to make this dish vegetarian.
- Cheese Lovers Unite: Feel free to mix and match cheeses Monterey Jack or sharp cheddar would be great additions.
- Add Some Crunch: For a fun twist, top the casserole with some crushed tortilla chips right before serving.
Serving Suggestions
I like to serve this casserole with a side of Mexican rice or some warm tortillas for a complete meal. A dollop of sour cream or guacamole on top adds a nice cooling contrast to the heat.
Baked Beef Chiles Rellenos Casserole
This flavorful casserole is packed with beef, chiles, and cheese. The perfect combination of flavors and textures will leave you craving more. Enjoy this special occasion meal for a satisfying dinner.
Ingredients
6 large poblano peppers, halved and seeded
1 ½ pounds ground beef, or to taste
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
cooking spray
3 cups shredded Mexican cheese blend, or to taste
Directions
- Set the oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil. Place poblano peppers cut-side down onto the prepared baking sheet.
- Cook under the preheated broiler until poblano pepper skins have blackened and blistered, 5 to 8 minutes. Place blackened peppers into a bowl and cover tightly with plastic wrap. Allow peppers to steam as they cool, about 10 minutes.
- Heat a large skillet over medium-high heat. Add beef, chili powder, garlic, cumin, oregano, cayenne pepper, paprika, chipotle pepper, salt, and black pepper. Cook and stir until beef is no longer pink, about 4 minutes. Add onion; cook until slightly softened, about 2 minutes. Add tomatoes with green chiles; cook until onions are translucent, about 5 minutes more. Let beef mixture cool.
- Preheat the oven to 350 degrees F (175 degrees C). Spray a casserole dish with cooking spray.
- Run water over the poblano peppers to remove skins and discard them; drain peppers on paper towels. Place a layer of peppers on the bottom of the prepared dish; place 1/3 of the beef mixture on top. Cover with 1 cup shredded Mexican cheese blend. Repeat layers twice more in the same order.
- Bake, uncovered, in the preheated oven until golden brown on top, about 35 minutes.
Closing
This Baked Beef Chiles Rellenos Casserole is sure to become a regular in your dinner rotation. It’s full of flavor, easy to make, and endlessly customizable! If you try this recipe, I’d love to hear how it turned out for you drop a comment below and let me know what you think or if you added any fun twists! Don’t forget to share your delicious creations with friends and family!