Description
Mexican chiles rellenos casserole delivers spicy comfort with layers of roasted peppers, melted cheese, and seasoned ground beef. Hearty ingredients blend seamlessly for a satisfying meal you’ll crave again and again.
Ingredients
Scale
Main Ingredients:
- 6 large poblano peppers, halved and seeded
- 1.5 pounds (680 grams) ground beef
- 3 cups shredded Mexican cheese blend
Meat Seasonings:
- 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
- Salt and ground black pepper to taste
- 1 large onion, chopped
Additional Ingredients:
- 2 (14.5 ounces / 411 grams) cans diced tomatoes with green chile peppers
- Cooking spray
Instructions
- Char poblano peppers under broiler 6 inches from heat source for 5-8 minutes until skin blackens and blisters, creating smoky exterior.
- Steam peppers in covered bowl for 10 minutes, allowing skins to loosen naturally.
- Sauté ground beef in skillet over medium-high heat with aromatic spices including chili powder, cumin, and garlic until meat browns completely.
- Incorporate diced onions and tomatoes with green chiles into beef mixture, cooking until vegetables soften and release their flavors.
- Remove beef mixture from heat and let cool slightly to prevent overwhelming casserole’s texture.
- Gently remove pepper skins under running water, carefully patting dry with paper towels.
- Layer casserole dish with roasted peppers, creating alternating strata of poblanos, seasoned beef, and shredded Mexican cheese blend.
- Bake uncovered at 350°F for approximately 35 minutes until cheese melts and top develops golden-brown crispy surface.
- Allow casserole to rest for 5-10 minutes after removing from oven, enabling flavors to meld and settle before serving.
Notes
- Pepper Preparation Choose firm, unblemished poblano peppers for the best roasting results. Look for peppers with smooth, thick walls that will hold up during broiling and stuffing.
- Skin Removal To easily remove pepper skins, steam them in a sealed container creates a natural separation between skin and flesh. Gentle running water helps slide off the charred skin without damaging the pepper’s delicate texture.
- Spice Customization Adjust the heat level by modifying cayenne and chipotle pepper quantities. For a milder version, reduce spicy ingredients or substitute with mild green chiles for family-friendly flavor.
- Make-Ahead Friendly This casserole can be assembled up to 24 hours in advance and refrigerated before baking. Cover tightly with foil to maintain moisture and prevent ingredient separation.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Category: Dinner, Appetizer
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 6
- Calories: 366
- Sugar: 3 g
- Sodium: 750 mg
- Fat: 24 g
- Saturated Fat: 12 g
- Unsaturated Fat: 10 g
- Trans Fat: 1 g
- Carbohydrates: 14 g
- Fiber: 3 g
- Protein: 22 g
- Cholesterol: 70 mg