Introduction
Baked Beef Chiles Rellenos Casserole is a hearty, flavorful dish inspired by the traditional Mexican stuffed poblano peppers, but presented in a convenient and crowd-pleasing casserole format. The rich flavors of roasted poblano peppers, seasoned beef, and melted cheese create an irresistible combination. Perfect for weeknight dinners, gatherings, or potlucks, this recipe takes all the bold flavors of classic chiles rellenos and simplifies the preparation. With the use of everyday ingredients and an oven-baked method, you can enjoy this dish with minimal effort while delivering maximum taste. In this recipe, we walk through each step, from broiling the poblanos to layering the beef and cheese for a mouthwatering casserole.
Overview of the Recipe
This Baked Beef Chiles Rellenos Casserole is built on roasted poblano peppers, filled with a mixture of seasoned ground beef and topped with a generous layer of shredded Mexican cheese. The peppers are broiled to perfection, giving them a smoky flavor, while the beef is cooked with aromatic spices like cumin, oregano, chili powder, and chipotle pepper. The casserole is then layered and baked to golden, cheesy perfection. Unlike traditional chiles rellenos, which are often fried, this version is lighter, easier, and healthier while still packing all the flavors you love.
History and Origin
Chiles Rellenos, which means “stuffed peppers” in Spanish, has deep roots in Mexican cuisine, with the dish reportedly originating in the state of Puebla. Traditionally, the dish involves fresh poblano peppers stuffed with cheese or meat, coated in egg batter, and then fried. The casserole version, while a modern twist, retains the essence of the dish but adapts it for easier preparation, making it accessible for home cooks who may not want to deep-fry the peppers. By layering the ingredients in a casserole, this version offers a hassle-free way to enjoy all the flavors of the classic dish without the intensive labor. It also allows for larger portions to be made at once, perfect for family meals.
Ingredients
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 6 large poblano peppers, halved and seeded
- 1 ½ pounds ground beef
- 1 tablespoon chili powder
- 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
Instructions:
1. Broil and Prepare the Poblano Peppers:
- Set your oven rack about 6 inches from the heat source and preheat the broiler.
- Line a baking sheet with aluminum foil. Place the halved and seeded poblano peppers cut-side down onto the baking sheet.
- Broil the peppers for 5 to 8 minutes, or until the skins are blackened and blistered.
- Once done, place the blackened peppers into a bowl and cover tightly with plastic wrap. This will allow the peppers to steam and make removing the skins easier.
- Let the peppers sit for about 10 minutes to cool, then remove the skins under running water. Pat the peppers dry with paper towels.
2. Cook the Beef Filling:
- Heat a large skillet over medium-high heat.
- Add the ground beef to the skillet and break it up as it cooks. Add the minced garlic, ground cumin, dried oregano, chili powder, cayenne pepper, paprika, chipotle pepper, salt, and black pepper.
- Cook the beef for about 4 minutes or until it is no longer pink.
- Add the chopped onion to the skillet and cook for another 2 minutes, or until the onion begins to soften.
- Stir in the canned diced tomatoes with green chiles. Allow the mixture to cook for about 5 more minutes, or until the onions become fully translucent and the mixture has thickened slightly.
- Remove the beef mixture from heat and allow it to cool slightly.
3. Assemble the Casserole:
- Preheat your oven to 350°F (175°C).
- Spray a casserole dish with cooking spray to prevent sticking.
- Begin by laying half of the prepared poblano peppers in a single layer at the bottom of the casserole dish.
- Add 1/3 of the cooked beef mixture over the peppers and then top with 1 cup of shredded Mexican cheese.
- Repeat this process, adding another layer of poblanos, another 1/3 of the beef mixture, and 1 cup of cheese.
- For the final layer, add the remaining peppers, the rest of the beef mixture, and top with the remaining cup of shredded cheese.
4. Bake the Casserole:
- Place the assembled casserole into the preheated oven.
- Bake for about 35 minutes, or until the top is golden brown and the cheese is melted and bubbly.
- Remove the casserole from the oven and let it rest for 5 minutes before serving.
Serving:
To serve the Baked Beef Chiles Rellenos Casserole, simply cut it into portions and serve with your favorite sides. Garnish with fresh cilantro, a dollop of sour cream, or some sliced avocado for added flavor and texture. This dish is hearty on its own but pairs beautifully with Mexican rice, refried beans, or a simple green salad for a balanced meal.
Pairing and Serving Suggestions:
- Mexican Rice: A side of fluffy, seasoned Mexican rice will complement the rich and smoky flavors of the casserole.
- Refried Beans: Creamy refried beans are a classic pairing with chiles rellenos and will add a smooth texture to the meal.
- Guacamole and Salsa: Fresh, vibrant guacamole or a homemade tomato salsa can add a cool and zesty contrast to the casserole.
- Corn Tortillas: Serve warm corn tortillas on the side for scooping up the filling or wrapping it into makeshift tacos.
Variations of the Recipe:
- Vegetarian Version: Swap the ground beef for a vegetarian protein like crumbled tofu, tempeh, or a plant-based meat substitute. You can also increase the amount of cheese and add sautéed vegetables like zucchini, mushrooms, and spinach for extra flavor.
- Spicy Variation: If you love spicy food, you can add more chipotle pepper or even mix in some sliced jalapeños. For an extra kick, serve with hot sauce.
- Cheese Variation: Feel free to experiment with different cheeses. Monterey Jack, sharp cheddar, or a combination of both can be substituted for the Mexican cheese blend.
- Low-Carb Version: For those watching their carb intake, this dish is naturally low-carb when served as is. However, you can also skip the tomatoes and make a beef and cheese-only version for an even more carb-conscious dish.
Health Benefits:
- High Protein Content: The ground beef in this dish is a rich source of protein, which is essential for muscle repair, immune function, and overall body maintenance.
- Antioxidants: Poblanos, like many peppers, contain vitamins A and C, which are powerful antioxidants that help protect the body from free radicals.
- Low-Carb Option: This casserole can be considered low-carb, making it suitable for those following ketogenic or low-carbohydrate diets. Additionally, it is naturally gluten-free.
- Rich in Fiber: Tomatoes and poblano peppers contribute fiber, which supports digestive health and helps regulate blood sugar.
FAQs:
- Can I use a different type of pepper instead of poblano peppers? Yes, you can use Anaheim peppers or even bell peppers for a milder flavor. However, poblanos offer a smoky taste that enhances the dish.
- Can I prepare this casserole in advance? Absolutely! You can assemble the casserole ahead of time and store it in the refrigerator. When ready to bake, allow the dish to come to room temperature before placing it in the oven.
- Can I freeze the leftovers? Yes, this casserole freezes well. Allow it to cool completely before placing portions into airtight containers. Freeze for up to 3 months. To reheat, thaw in the refrigerator overnight and bake until warmed through.
- What can I use as a topping? Sour cream, guacamole, salsa, or fresh cilantro are great options to add brightness and creaminess to the dish.
Conclusion:
Baked Beef Chiles Rellenos Casserole is a delicious and convenient adaptation of a traditional Mexican favorite. By roasting poblano peppers, layering them with seasoned ground beef, and baking them with cheese, this dish delivers bold, smoky flavors in every bite. It’s easy to prepare, customizable, and a guaranteed crowd-pleaser. Whether you’re making it for a family dinner or a gathering with friends, this casserole brings the authentic taste of Mexican cuisine to your table with minimal effort. Serve it with your favorite sides, and enjoy a meal that’s both comforting and full of flavor.
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Baked Beef Chiles Rellenos Casserole Recipe
Ingredients
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 6 large poblano peppers, halved and seeded
- 1 ½ pounds ground beef
- 1 tablespoon chili powder
- 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
Instructions
1. Broil and Prepare the Poblano Peppers:
- Set your oven rack about 6 inches from the heat source and preheat the broiler.
- Line a baking sheet with aluminum foil. Place the halved and seeded poblano peppers cut-side down onto the baking sheet.
- Broil the peppers for 5 to 8 minutes, or until the skins are blackened and blistered.
- Once done, place the blackened peppers into a bowl and cover tightly with plastic wrap. This will allow the peppers to steam and make removing the skins easier.
- Let the peppers sit for about 10 minutes to cool, then remove the skins under running water. Pat the peppers dry with paper towels.
2. Cook the Beef Filling:
- Heat a large skillet over medium-high heat.
- Add the ground beef to the skillet and break it up as it cooks. Add the minced garlic, ground cumin, dried oregano, chili powder, cayenne pepper, paprika, chipotle pepper, salt, and black pepper.
- Cook the beef for about 4 minutes or until it is no longer pink.
- Add the chopped onion to the skillet and cook for another 2 minutes, or until the onion begins to soften.
- Stir in the canned diced tomatoes with green chiles. Allow the mixture to cook for about 5 more minutes, or until the onions become fully translucent and the mixture has thickened slightly.
- Remove the beef mixture from heat and allow it to cool slightly.
3. Assemble the Casserole:
- Preheat your oven to 350°F (175°C).
- Spray a casserole dish with cooking spray to prevent sticking.
- Begin by laying half of the prepared poblano peppers in a single layer at the bottom of the casserole dish.
- Add 1/3 of the cooked beef mixture over the peppers and then top with 1 cup of shredded Mexican cheese.
- Repeat this process, adding another layer of poblanos, another 1/3 of the beef mixture, and 1 cup of cheese.
- For the final layer, add the remaining peppers, the rest of the beef mixture, and top with the remaining cup of shredded cheese.
4. Bake the Casserole:
- Place the assembled casserole into the preheated oven.
- Bake for about 35 minutes, or until the top is golden brown and the cheese is melted and bubbly.
- Remove the casserole from the oven and let it rest for 5 minutes before serving.