Baked Beef Chiles Rellenos Casserole Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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
