Description of this recipe
This Baked Beef Chiles Rellenos Casserole is a delightful twist on the traditional Mexican dish. Featuring layers of roasted poblano peppers, seasoned ground beef, and a generous amount of melted cheese, this casserole is both hearty and comforting. The combination of spices and flavors creates a mouthwatering experience that will leave you wanting more.
Why you will love this recipe
You will love this recipe because it embodies the essence of Mexican cuisine while offering the convenience of a casserole. It’s perfect for family dinners, potlucks, or meal prep, as it can be made ahead of time and easily reheated. The vibrant flavors, combined with the creamy texture of the cheese and the slight heat from the peppers, make this dish a crowd-pleaser. Plus, it’s a great way to sneak in some vegetables while enjoying a rich and satisfying meal.
Introduction
Chiles Rellenos is a classic Mexican dish that features stuffed peppers, typically filled with cheese or meat and then battered and fried. However, for those looking for a simpler and healthier alternative, this Baked Beef Chiles Rellenos Casserole provides all the delicious elements of the original dish without the fuss. By layering roasted poblano peppers with a flavorful ground beef mixture and cheese, you create a comforting casserole that’s easy to prepare and perfect for any occasion. Whether you’re serving it on a busy weeknight or at a festive gathering, this casserole will surely impress your family and friends.
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
Preparation:
Step 1:
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 the poblano peppers cut-side down onto the prepared baking sheet.
Step 2:
Cook under the preheated broiler until the poblano pepper skins have blackened and blistered, about 5 to 8 minutes. Once done, place the blackened peppers into a bowl and cover tightly with plastic wrap. Allow the peppers to steam as they cool for about 10 minutes, which will make it easier to remove the skins.
Step 3:
While the peppers are cooling, heat a large skillet over medium-high heat. Add the ground beef along with the chili powder, minced garlic, cumin, oregano, cayenne pepper, paprika, chipotle pepper, salt, and black pepper. Cook and stir until the beef is no longer pink, which should take about 4 minutes.
Step 4:
Add the chopped onion to the skillet and continue to cook until the onions are slightly softened, about 2 minutes. Next, stir in the diced tomatoes with green chiles and cook until the onions are translucent, about 5 minutes more. Once cooked, remove the beef mixture from heat and allow it to cool slightly.
Step 5:
Preheat the oven to 350 degrees F (175 degrees C). Spray a casserole dish with cooking spray. Rinse the cooled poblano peppers under water to remove the skins and drain them on paper towels. In the prepared dish, place a layer of the peppers on the bottom, followed by 1/3 of the beef mixture and then 1 cup of shredded Mexican cheese blend. Repeat the layers two more times, finishing with cheese on top. Bake the casserole uncovered in the preheated oven until golden brown on top, about 35 minutes.
Serving Suggestions:
Serve this casserole hot, garnished with fresh cilantro, sour cream, or avocado slices for an added touch of flavor. Pair it with a side of Mexican rice or a simple green salad to complete the meal. For an extra kick, consider serving it with your favorite salsa or hot sauce.
Tips:
- For a vegetarian version, substitute the ground beef with black beans or lentils.
- Feel free to customize the spices according to your taste preference; adding jalapeños can increase the heat, while extra cheese can enhance the creaminess.
- This casserole can be prepared ahead of time. Assemble it and refrigerate until ready to bake, allowing for a quick meal option.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the oven or microwave.
Prep Time:
20 minutes
Cook Time:
45 minutes
Total Time:
1 hour 5 minutes
Nutritional Information:
- Calories: 450 per serving
- Protein: 30g
- Sodium: 800mg
Conclusion
This Baked Beef Chiles Rellenos Casserole is a fantastic way to enjoy the bold flavors of Mexican cuisine in a convenient and satisfying format. With its layers of roasted poblano peppers, seasoned ground beef, and gooey cheese, it’s a dish that will please everyone at the table. Whether you’re entertaining guests or simply treating your family to a delicious dinner, this casserole is sure to become a favorite in your household.
Questions and Answers about this recipe
- Can I use other types of peppers instead of poblano?
Yes, you can use other types of peppers like bell peppers or Anaheim peppers if you prefer a milder flavor. However, keep in mind that the taste will vary slightly. - Is it possible to make this casserole ahead of time?
Absolutely! You can prepare the casserole up to the baking stage, cover it, and refrigerate it for up to 24 hours. Just add a few extra minutes to the baking time if baking straight from the fridge. - What can I serve with this casserole?
This casserole pairs well with Mexican rice, refried beans, or a fresh green salad. You can also serve it with sour cream, guacamole, or salsa for added flavor. - Can I freeze leftovers?
Yes, this casserole freezes well. Allow it to cool completely, then wrap it tightly in plastic wrap and foil before freezing. It can be stored for up to 3 months. Thaw in the refrigerator before reheating. - How spicy is this dish?
The level of spiciness can be adjusted based on your preference. If you are sensitive to heat, you can reduce or omit the cayenne pepper and chipotle pepper. The poblano peppers themselves are typically mild, but their heat can vary.