Looking for a flavorful, comforting dinner that’s easy to prepare yet impressive enough for guests? This Baked Beef Chiles Rellenos Casserole is a savory, cheesy, and slightly smoky dish that combines the classic flavors of Mexican cuisine with the convenience of a casserole.
Stuffed poblano peppers take center stage in this recipe, filled with a savory ground beef mixture and baked under a creamy egg and cheese topping. It’s a one-dish wonder that’s perfect for weeknight dinners, potlucks, or family gatherings.
Why You’ll Love This Recipe
- Family-Friendly: Packed with protein and flavor, it’s a hearty meal that everyone will enjoy.
- Make-Ahead Option: Assemble the casserole ahead of time, then bake when you’re ready.
- Great Balance of Flavors: The smoky poblano peppers, seasoned beef, and creamy topping come together beautifully.
- Customizable: Adjust the spice level or swap ingredients to suit your preferences.
FAQs
Can I use canned green chiles instead of fresh poblano peppers?
Yes, but the flavor and texture will differ. Canned chiles are softer and less smoky.
Is this dish spicy?
Poblano peppers are mild, but you can make it spicier with additional spices or by using hotter peppers like Anaheim or jalapeño.
Can I make this casserole ahead of time?
Absolutely! Assemble the casserole, cover it tightly, and refrigerate it for up to 24 hours before baking.
What’s the best way to char the peppers?
Using a gas stove’s open flame is ideal, but a broiler works well too.
- Reheat in the oven at 350°F (175°C) for 15-20 minutes or in the microwave until heated through.
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
- Skillet: For cooking the beef and onion mixture.
- Broiler or Open Flame: To char the poblano peppers.
- Mixing Bowl: For whisking the topping ingredients.
- 9×13-Inch Baking Dish: To bake the casserole.
Step-by-Step Instructions
Step 1: Prep the Poblano Peppers
- Char the Peppers: Place the poblano peppers under a broiler or over an open flame until the skins blister.
- Steam and Peel: Transfer the peppers to a bowl and cover with plastic wrap to steam for 10 minutes.
- Remove the Skins: Peel off the skins and make a slit down one side of each pepper to remove the seeds.
Step 2: Prepare the Filling
- Cook the Ground Beef: In a skillet over medium heat, cook the ground beef with onion and garlic until the beef is browned and the onions are soft. Drain any excess grease.
- Season and Mix: Stir in cumin, smoked paprika, salt, and black pepper. Add the diced tomatoes and cook until heated through.
Step 3: Assemble the Casserole
- Stuff the Peppers: Fill each pepper with the beef mixture and place them in a greased baking dish.
- Add Cheese: Sprinkle half of the shredded Monterey Jack cheese over the stuffed peppers.
Step 4: Prepare and Add the Topping
- Make the Egg Mixture: In a bowl, whisk together eggs, milk, flour, and baking powder until smooth.
- Pour Over Peppers: Evenly pour the mixture over the peppers in the dish.
- Top with Cheese: Sprinkle the remaining cheese over the casserole.
Step 5: Bake
- Bake the Casserole: Preheat the oven to 350°F (175°C) and bake for 35-40 minutes, or until the center is set and the top is golden brown.
Tips for Success
- Perfectly Charred Peppers: Keep a close eye on the peppers while charring to avoid burning them.
- Even Filling: Use a small spoon to evenly distribute the beef mixture into each pepper.
- Cheese Options: Swap Monterey Jack with cheddar or pepper jack for a spicier kick.
- Thicker Topping: Add an extra tablespoon of flour to the egg mixture if you prefer a firmer topping.