Baked Beef Chiles Rellenos Casserole Recipe

Introduction

Baked Beef Chiles Rellenos Casserole offers a comforting twist on the classic stuffed pepper dish. With smoky poblano peppers filled with seasoned ground beef and topped with a cheesy egg mixture, this casserole is perfect for a hearty family meal.

Ingredients

• 8 large poblano peppers
• 1 lb ground beef
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 can (15 oz) diced tomatoes, drained
• 2 cups Monterey Jack cheese, shredded
• 3 eggs
• 1 cup milk
• 1/3 cup all-purpose flour
• 1 teaspoon baking powder

Instructions

1. Step 1: Char the poblano peppers by placing them under a broiler or over an open flame until the skins blister. Transfer peppers to a bowl, cover with plastic wrap, and let steam for 10 minutes. Peel off the skins and make a slit down one side of each pepper to remove the seeds.
2. Step 2: In a skillet over medium heat, cook ground beef with chopped onion and minced garlic until the beef is browned and onions are soft. Drain excess grease. Stir in cumin, smoked paprika, salt, black pepper, and diced tomatoes. Cook until heated through.
3. Step 3: Fill each poblano pepper with the beef mixture and arrange them in a greased 9×13-inch baking dish. Sprinkle half of the shredded Monterey Jack cheese over the stuffed peppers.
4. Step 4: In a mixing bowl, whisk together eggs, milk, flour, and baking powder until smooth. Pour the mixture evenly over the peppers. Sprinkle the remaining shredded cheese on top.
5. Step 5: Preheat the oven to 350°F (175°C). Bake the casserole for 35 to 40 minutes, or until the center is set and the top is golden brown.

Tips & Variations

• Keep a close eye on the peppers while charring to avoid burning the skins.
• Use a small spoon to evenly distribute the beef filling into each pepper for consistent flavor.
• Swap Monterey Jack cheese with cheddar or pepper jack to add more sharpness or spiciness.
• Add an extra tablespoon of flour to the egg mixture if you prefer a thicker, firmer topping.

Storage

Store leftover casserole in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 325°F (160°C) until warmed through to maintain texture and flavor. Avoid microwaving to keep the topping from becoming soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the peppers in advance?

Yes, you can char, peel, and seed the poblano peppers a day ahead. Store them wrapped in plastic wrap in the refrigerator until ready to fill.

Can I make this casserole vegetarian?

Absolutely. Replace the ground beef with cooked beans, lentils, or a plant-based meat substitute and season similarly for a tasty vegetarian version.

Baked Beef Chiles Rellenos Casserole Recipe

Print Recipe

★★★★★

4.4 from 95 reviews

This Baked Beef Chiles Rellenos Casserole is a delicious, comforting dish featuring charred poblano peppers stuffed with a savory ground beef and tomato filling, topped with a rich cheesy egg mixture, and baked until golden and bubbly. Perfect for a satisfying dinner that combines traditional Mexican flavors with a convenient casserole format.

• Author: Clara
• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour 5 minutes
• Yield: 6 servings 1x
• Category: Main Dish
• Method: Baking
• Cuisine: Mexican

Ingredients

Scale 1x2x3x

For the Peppers and Filling:

• 8 large poblano peppers
• 1 lb ground beef
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 can (15 oz) diced tomatoes, drained

For the Topping:

• 2 cups Monterey Jack cheese, shredded
• 3 eggs
• 1 cup milk
• 1/3 cup all-purpose flour
• 1 teaspoon baking powder

Instructions

1. Prep the Poblano Peppers: Place the poblano peppers under a broiler or over an open flame until the skins blister. Transfer the peppers to a bowl and cover with plastic wrap to steam for 10 minutes. Peel off the skins carefully and make a slit down one side of each pepper to remove the seeds.
2. Prepare the Filling: In a skillet over medium heat, cook the ground beef with chopped onion and minced garlic until the beef is fully browned and the onions have softened. Drain any excess grease. Stir in cumin, smoked paprika, salt, and black pepper. Add the drained diced tomatoes and cook until heated through, mixing well.
3. Assemble the Casserole: Stuff each poblano pepper with the beef mixture. Place the stuffed peppers in a greased 9×13-inch baking dish in a single layer. Sprinkle half of the shredded Monterey Jack cheese evenly over the stuffed peppers.
4. Prepare and Add the Topping: In a mixing bowl, whisk together the eggs, milk, all-purpose flour, and baking powder until smooth and uniform. Pour this egg mixture evenly over the peppers and cheese in the baking dish. Top the casserole with the remaining shredded Monterey Jack cheese.
5. Bake: Preheat the oven to 350°F (175°C). Bake the casserole for 35 to 40 minutes or until the topping is set and golden brown on top. Remove from the oven and let it cool slightly before serving.

Notes

• Keep a close eye on the peppers while charring to avoid burning them excessively.
• Use a small spoon to evenly distribute the beef mixture into each pepper for consistent filling.
• You can substitute Monterey Jack cheese with cheddar or pepper jack cheese for different flavor profiles.
• For a thicker, firmer topping, add an extra tablespoon of flour to the egg mixture.

Keywords: Baked Chiles Rellenos, Beef Casserole, Poblano Peppers, Mexican Casserole, Cheese Topped Casserole