A Comforting Twist on a Classic

If you’re a fan of bold flavors, comforting textures, and a bit of spice, then this Baked Beef Chiles Rellenos Casserole is a must-try. A modern and simplified take on the traditional Mexican dish, this casserole version packs all the smoky, savory flavor of classic chiles rellenos—without the hassle of deep-frying. It’s hearty, satisfying, and absolutely perfect for weeknight dinners, meal prep, or when you’re feeding a hungry crowd.

Whether you’re new to Latin-inspired cuisine or a seasoned home cook looking for a crowd-pleasing dish, this casserole delivers big flavor with minimal fuss. Plus, it’s a one-dish wonder—easy to make, serve, and clean up after. Let’s dive into the details that make this recipe a must-save!

Why You’ll Love This Casserole

This Baked Beef Chiles Rellenos Casserole is ideal for:

Busy weeknights when you want something satisfying with minimal cleanup
Potluck dinners and family gatherings
Meal preppers looking for freezer-friendly comfort food
Lovers of Mexican cuisine who want an easier alternative to traditional chiles rellenos

Unlike traditional stuffed and fried chiles rellenos, this version is baked, making it lighter, less messy, and more convenient. The rich beef filling, smoky poblano peppers, fluffy egg topping, and gooey cheese combine to create the ultimate layered casserole. Every bite is flavorful, cozy, and just the right amount of indulgent.

Ingredients You’ll Need

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

Kitchen Equipment You’ll Need

Large baking dish (9×13-inch recommended)
Skillet
Mixing bowls
Whisk
Cutting board and knife
Tongs
Plastic wrap
Oven or broiler

Step-by-Step Directions

Step 1: Char the Peppers

Char the poblano peppers under a broiler or over an open flame until the skins are blistered and blackened. This adds a deep smoky flavor that defines the dish.

Pro Tip: Use tongs to rotate the peppers evenly. Place them in a bowl and cover with plastic wrap to steam for 10 minutes—this loosens the skin and makes peeling easy.

Step 2: Peel and Clean

Once the peppers have steamed, peel off the skin gently. Cut a slit down one side of each pepper and carefully remove the seeds. Try to keep the peppers as whole as possible for stuffing.

Step 3: Cook the Filling

In a skillet over medium heat, sauté the chopped onion and garlic with the ground beef until browned and fragrant. Drain excess grease, then add cumin, smoked paprika, salt, and pepper. Stir in the drained diced tomatoes and simmer for 5 minutes.

Shortcut Tip: You can prep the filling a day ahead and store it in the fridge to save time during assembly.

Step 4: Assemble the Casserole

Preheat your oven to 350°F (175°C). Lightly grease your baking dish. Stuff each peeled poblano with the beef filling and place them snugly into the dish.

Sprinkle half the shredded Monterey Jack cheese over the peppers.

Step 5: Make the Topping

In a bowl, whisk together the eggs, milk, flour, and baking powder until smooth. Pour this mixture evenly over the stuffed peppers, ensuring full coverage. Sprinkle the remaining cheese on top.

Step 6: Bake

Bake the casserole for 35–40 minutes, or until the egg mixture is set and the top is golden and bubbling.

Let it rest for 10 minutes before slicing. This helps the layers set and makes serving much easier.

Tips, Swaps & Variations

Cheese Options: Swap Monterey Jack for Pepper Jack if you want more heat, or use cheddar for a sharper flavor.
Protein Variations: Ground turkey or chicken work great if you’re looking for a leaner option.
Vegetarian Twist: Replace beef with black beans and corn for a hearty, meatless version.
Make it Spicier: Add chopped jalapeños or a dash of cayenne to the beef filling for a spicy kick.
Low-Carb Adaptation: Substitute almond flour for all-purpose flour in the topping.

How to Store and Reheat Leftovers

This casserole keeps beautifully!

To Store: Cool completely and refrigerate in an airtight container for up to 4 days.

To Freeze: Portion into individual servings and freeze in airtight containers or freezer-safe bags for up to 3 months.

To Reheat: Microwave single portions for 1-2 minutes, or reheat in a 350°F oven for 15–20 minutes until warmed through.

Food & Drink Pairings

Side Dishes: Serve with a fresh green salad, cilantro-lime rice, or refried beans.
Salsas: A spoonful of fresh pico de gallo or avocado crema on top adds brightness and zing.
Drinks: Pair with a cold Mexican lager, a crisp margarita, or even a chilled glass of horchata for a fun contrast.

Frequently Asked Questions (FAQ)

Can I use canned chiles instead of fresh poblanos?
You can, but fresh roasted poblanos add a smoky depth that’s hard to beat. If you’re short on time, canned whole green chiles can work as a backup.

Is this recipe spicy?
Poblano peppers are generally mild, though occasionally one might surprise you. If you want to keep it super mild, remove all seeds and membranes thoroughly.

Can I make this casserole ahead of time?
Absolutely! Assemble the casserole and refrigerate it (unbaked) for up to 24 hours. Bake when ready to serve.

Can I double the recipe?
Yes—this recipe doubles well for parties or meal prep. Just use a larger baking dish or two 9×13 pans.

What’s the best way to peel the poblano peppers?
After charring, steaming them under plastic wrap or in a sealed container for 10 minutes makes the skins easy to peel. Avoid rinsing them under water, as it washes away flavor.

Final Thoughts

This Baked Beef Chiles Rellenos Casserole is everything you want in a comforting dinner: warm, cheesy, slightly spicy, and utterly satisfying. It transforms a traditional Mexican favorite into a simplified, family-friendly meal you’ll want to put on repeat.

If you loved this recipe, please share it with your friends and family, and don’t forget to subscribe to the blog for more delicious, approachable recipes like this one. Happy cooking! 🌶️🧀🍴