Description
This Baked Beef Chiles Rellenos Casserole combines tender roasted poblano peppers stuffed with a flavorful ground beef mixture, topped with a creamy cheese custard, and baked to golden perfection. It’s a comforting and hearty dish perfect for family dinners and showcases a classic Mexican-inspired flavor with a convenient casserole twist.
Ingredients
Scale
Peppers and Meat
- 4 Poblano Peppers (or Anaheim or jalapeño for added spice)
- 1 lb Ground Beef (can be swapped with ground turkey or plant-based meat)
- 1 Onion (yellow or white), chopped
- 2 cloves Garlic (minced or use garlic powder)
Dairy and Eggs
- 2 cups Cheddar Cheese (or Monterey Jack or queso fresco), shredded
- 3 Eggs
- 1 cup Cream (or sour cream; Greek yogurt can be a substitute)
Spices
- 1 tsp Cumin
- 1 tsp Chili Powder
Instructions
- Preheat Oven: Set your oven to 375°F (190°C) to prepare for baking later.
- Roast Peppers: Char the poblano peppers over an open flame or under the broiler for 10-15 minutes until blackened all around. Let them cool, then peel off the skins carefully.
- Sauté Onions and Garlic: In a skillet over medium heat, cook the chopped onion and minced garlic for 3-5 minutes until softened and fragrant.
- Cook Ground Beef: Add the ground beef to the skillet with onions and garlic. Brown the meat thoroughly, seasoning generously with cumin and chili powder to build flavor.
- Stuff Peppers: Fill each roasted pepper with the cooked beef mixture and place them snugly in a greased casserole dish.
- Prepare Cheese Custard: In a bowl, whisk together eggs, cream, and half of the shredded cheddar cheese until smooth. Pour this mixture over the stuffed peppers evenly.
- Add Topping and Bake: Sprinkle the remaining cheddar cheese on top, then bake the casserole for 30-35 minutes until the cheese is melted, bubbly, and golden brown.
- Cool and Serve: Let the casserole rest for 5-10 minutes before slicing and serving, to allow it to set and enhance flavors.
Notes
- Roasting the peppers over an open flame adds a smoky flavor that’s key to the dish.
- You can substitute ground beef with ground turkey or plant-based alternatives for a lighter or vegetarian-friendly option.
- Different types of cheese such as Monterey Jack or queso fresco can be used for varied flavor profiles.
- For extra spice, choose jalapeño peppers instead of poblanos.
- Cream can be swapped with sour cream or Greek yogurt for a tangier custard topping.
- Make sure to peel the peppers carefully after roasting to avoid bitterness from the skin.
