Description of this recipe
Baked Beef Chiles Rellenos Casserole is a delightful and hearty dish that combines the smoky flavors of roasted poblano peppers with seasoned ground beef and a rich layer of melted cheese. This casserole is a perfect blend of textures and tastes, making it a satisfying meal for any occasion.
Why you will love this recipe
You will love this recipe for its simplicity and the comfort it brings. The vibrant flavors of the poblano peppers, combined with the savory beef and gooey cheese, create a mouthwatering dish that is both filling and delicious. It’s a great way to enjoy the classic flavors of chiles rellenos without the fuss of individual preparation. Plus, it’s a fantastic make-ahead meal that can easily feed a crowd.
Introduction
Chiles rellenos, or stuffed peppers, are a beloved Mexican dish traditionally made by filling roasted peppers with cheese or meat, then battering and frying them. However, this baked version simplifies the process while still delivering the same bold flavors. The roasted poblano peppers provide a smoky backdrop, while the seasoned ground beef adds depth and heartiness. Topped with a generous layer of melted cheese, this casserole is a perfect dish for family dinners, potlucks, or even meal prep for the week ahead.
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 skins of the poblano peppers have blackened and blistered, about 5 to 8 minutes. Once done, transfer the blackened peppers to a bowl and cover tightly with plastic wrap to allow them to steam as they cool, about 10 minutes.
Step 3:
In a large skillet over medium-high heat, add the ground beef, 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 cook until slightly softened, about 2 minutes. Then, add the diced tomatoes with green chiles and continue cooking until the onions are translucent, about 5 minutes more. Once cooked, let the beef mixture 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 discard them. Drain the peppers on paper towels. Place a layer of peppers on the bottom of the prepared dish, followed by 1/3 of the beef mixture and then 1 cup of shredded Mexican cheese blend. Repeat the layers twice more, finishing with cheese on top. Bake uncovered in the preheated oven until golden brown on top, about 35 minutes.
Serving Suggestions:
Serve this casserole hot, garnished with fresh cilantro, sliced avocados, or a dollop of sour cream. Pair it with a side of Mexican rice or a fresh garden salad for a complete meal. This dish also goes wonderfully with tortilla chips and salsa for a delicious appetizer or side.
Tips:
- For a spicier kick, consider adding diced jalapeños to the beef mixture or using spicy diced tomatoes.
- If you prefer a vegetarian option, you can substitute the ground beef with black beans or lentils.
- This casserole can be assembled ahead of time and stored in the refrigerator for up to 24 hours before baking. Just add a few extra minutes to the cooking time if baking from cold.
- Experiment with different cheese blends, such as pepper jack or Monterey Jack, for a unique flavor twist.
- 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
- Protein: 30g
- Sodium: 800mg
Conclusion
Baked Beef Chiles Rellenos Casserole is a fantastic way to enjoy the flavors of a classic dish without the fuss. With its layers of roasted poblano peppers, seasoned beef, and melted cheese, this casserole is sure to become a favorite in your home. Whether you’re hosting a gathering or simply looking for a comforting weeknight meal, this dish delivers on taste and satisfaction. Enjoy the rich flavors and the warmth it brings to your table!
Questions and Answers about this recipe:
1. Can I use other types of peppers instead of poblano?
Yes, while poblanos are ideal for their flavor and mild heat, you can substitute them with Anaheim peppers or even bell peppers for a sweeter option.
2. Is this casserole gluten-free?
Yes, this recipe is gluten-free as it does not contain any wheat-based products. Always check the labels of your canned ingredients to ensure they are gluten-free.
3. Can I make this recipe ahead of time?
Absolutely! You can prepare the casserole up to the point of baking, cover it, and store it in the refrigerator for up to 24 hours. Just remember to add a few extra minutes to the baking time if you’re cooking it straight from the fridge.
4. What can I serve with this casserole?
This dish pairs wonderfully with Mexican rice, a fresh salad, or even some homemade guacamole and tortilla chips for a complete meal.
5. How do I store leftovers?
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until warmed through.
