How to Make Baked Beef Chiles Rellenos Casserole - A Step-by-Step Guide

Chiles Rellenos is a traditional Mexican dish that features roasted poblano peppers stuffed with cheese, coated in batter, and fried until crispy. While this dish is absolutely delicious, it can be time-consuming and labor-intensive to prepare. That's why I'm excited to share with you a simplified version of this classic dish - Baked Beef Chiles Rellenos Casserole.

This casserole takes all the flavors of traditional chiles rellenos and transforms them into an easy, one-dish meal that'...

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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

Information

  • Prep Time: 20 mins
  • Cook Time: 51 mins
  • Additional Time: 10 mins
  • Total Time: 1 hr 21 mins
  • Servings: 10

  • 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.
  • Nutrition

    325 cal.

    • Total Fat: 23g
    • Saturated Fat: 13g
    • Cholesterol: 80mg
    • Sodium: 695mg
    • Total Carbohydrate: 9g
    • Dietary Fiber: 3g
    • Total Sugars: 2g
    • Protein: 22g
    • Vitamin C: 44mg
    • Calcium: 297mg
    • Iron: 2mg
    • Potassium: 386mg