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Baked Beef Chiles Rellenos Casserole
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Prep Time:
20 minutes
Cook Time:
51 minutes
Total Time:
81 minutes
Spicy beef and poblano casserole - a baked twist on Mexican chiles rellenos, perfect for potlucks!
Ingredients:
  • salt and ground black pepper to taste
  • 6 large poblano peppers, halved and seeded
  • 1.5 pounds ground beef, or to taste
  • 1 tablespoon chili powder
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 0.25 teaspoon ground cayenne pepper
  • 0.25 teaspoon ground paprika
  • 0.25 teaspoon ground dried chipotle pepper
  • 1 large onion, chopped
  • 2 (14.5 ounce) cans diced tomatoes with green chile peppers
  • 3 cups shredded Mexican cheese blend, or to taste
Instructions:
  • Position the oven rack 6 inches below the heat source and preheat the broiler. Line a baking sheet with aluminum foil and place poblano peppers cut-side down on it.
  • Broil poblano peppers until skins are blackened and blistered, for 5 to 8 minutes. Transfer blackened peppers to a bowl and seal tightly with plastic wrap. Let peppers steam and cool for about 10 minutes.
  • In a large skillet over medium-high heat, cook beef with chili powder, garlic, cumin, oregano, cayenne pepper, paprika, chipotle pepper, salt, and black pepper until no longer pink, about 4 minutes. Stir in onion and cook until slightly softened, about 2 minutes. Add tomatoes with green chiles and cook until onions are translucent, about 5 minutes. Allow the beef mixture to cool.
  • Preheat the oven to 350 degrees F (175 degrees C) and generously coat a casserole dish with cooking spray.
  • - Peel and discard skins from poblano peppers under running water; then, drain on paper towels. - Start layering in the dish: spread a layer of peppers, top with 1/3 of the beef mixture, then sprinkle 1 cup of shredded Mexican cheese blend. - Repeat the layering process twice more, maintaining the same order throughout.
  • Bake in the preheated oven until the top turns golden brown, approximately 35 minutes.

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