Baked Beef Chiles Rellenos Casserole

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Baked Beef Chiles Rellenos Casserole

Total Time: 1 hour 15 minutes

Prep Time: 25 minutes
Cook Time: 50 minutes
Servings: 6-8

Ingredients:

For the Peppers:
  • 8 large poblano peppers (Poblano peppers give a smoky, mild heat. If you prefer less heat, you can substitute with Anaheim peppers.)
  • Olive oil for brushing
For the Beef Filling:
  • 1 lb (450 g) ground beef (Use 80-85% lean for the best balance between flavor and fat. Leaner beef works but may result in a drier filling. You can also substitute with ground turkey, pork, or chicken for variety.)
  • 1 small onion, finely chopped (Yellow onions add sweetness, while white onions give a sharper flavor. Choose whichever you prefer.)
  • 2 cloves garlic, minced (Garlic adds a rich, aromatic base. You can adjust the amount based on your preference.)
  • 1 teaspoon ground cumin (Essential in Latin American cuisine, cumin brings earthy warmth.)
  • 1 teaspoon chili powder (For depth and a bit of heat. Adjust this to taste.)
  • 1 teaspoon smoked paprika (Optional, but it adds a smoky undertone that enhances the roasted peppers.)
  • Salt and black pepper to taste (Start with 1/2 teaspoon of salt and 1/4 teaspoon of pepper, then adjust after tasting the beef mixture.)
  • 1 tablespoon tomato paste (This boosts the umami flavor in the filling.)
  • 1/4 cup beef broth or water (Optional. Adds moisture and helps meld the flavors.)
For the Cheese:
  • 2 cups shredded cheese (Use a blend of Mexican cheese, such as Oaxaca, Chihuahua, or Cotija, for an authentic taste. For a common alternative, a blend of cheddar and Monterey Jack works well. Pepper Jack adds a spicy kick.)
For the Custard:
  • 4 large eggs (These form the base of the light custard layer. Make sure they’re fresh for the best texture.)
  • 1 1/2 cups milk (Whole milk provides richness, but you can use 2% or even half-and-half for a creamier custard.)
  • 1 cup flour (All-purpose flour is traditional, but if you’re on a low-carb diet, almond or coconut flour works well as a substitute.)
  • 1 teaspoon baking powder (This helps the custard puff up slightly, giving it a light and fluffy texture.)
For the Tomato Sauce (Optional but recommended):
  • 1 can (15 oz) tomato sauce (A good-quality canned tomato sauce works well. For extra flavor, opt for fire-roasted tomatoes.)
  • 1 teaspoon ground cumin (To complement the cumin in the filling.)
  • 1 teaspoon chili powder
  • 1 teaspoon oregano (Mexican oregano, if available, is preferred.)
  • 1/4 teaspoon garlic powder
Garnishes (Optional):
  • 1/4 cup fresh cilantro, chopped (Cilantro adds a fresh, herbal note.)
  • Sour cream or Mexican crema (To balance the spice and richness.)
  • Sliced avocado or guacamole (For a creamy, cooling element.)
  • Sliced jalapeños or pickled jalapeños (For those who like extra heat.)
  • Lime wedges (A squeeze of lime brightens all the flavors.)

Instructions:

Step 1: Roast the Peppers
  1. Preheat your oven to 450°F (232°C).
  2. Lightly brush the poblano peppers with olive oil and place them on a baking sheet.
  3. Roast the peppers in the oven for 15-20 minutes, turning halfway through, until the skins are blistered and blackened.
  4. Once roasted, transfer the peppers to a bowl and cover them with plastic wrap or a kitchen towel. Let them steam for about 10 minutes to make peeling easier.
  5. After steaming, peel off the charred skin, carefully slit each pepper down one side, and remove the seeds and membranes. Set them aside.
Step 2: Prepare the Beef Filling
  1. Heat a large skillet over medium heat. Add the ground beef and cook, breaking it up with a wooden spoon, until browned and cooked through (7-8 minutes). Drain excess fat if necessary.
  2. Add the chopped onions and garlic, and sauté for 5 minutes until softened and fragrant.
  3. Stir in the cumin, chili powder, smoked paprika, salt, and pepper. Cook for another 2 minutes to bloom the spices.
  4. Add the tomato paste and beef broth (or water). Stir and cook for 2-3 minutes, allowing the flavors to meld and the mixture to slightly thicken. Taste and adjust seasoning as needed.
  5. Remove from heat and set aside.
Step 3: Prepare the Custard
  1. In a large mixing bowl, whisk together the eggs, milk, flour, and baking powder until smooth and lump-free.
  2. Season the custard with a pinch of salt and pepper. (For a spicier custard, you can add a dash of cayenne pepper or hot sauce.)
Step 4: Assemble the Casserole
  1. Reduce the oven temperature to 375°F (190°C).
  2. Grease a 9×13-inch baking dish with oil or non-stick spray.
  3. Layer half of the roasted peppers at the bottom of the dish, ensuring they cover the entire surface.
  4. Evenly spread the beef mixture over the peppers.
  5. Sprinkle half of the shredded cheese on top of the beef layer.
  6. Place the remaining roasted peppers on top, followed by the egg custard mixture, pouring it evenly over the entire dish.
  7. Finish by sprinkling the remaining cheese over the top.
Step 5: Bake the Casserole
  1. Cover the casserole with foil and bake for 30 minutes.
  2. After 30 minutes, remove the foil and continue baking for an additional 10-15 minutes, until the top is golden and bubbly, and the custard has set. You can broil for 2-3 minutes at the end if you want a crispier, golden-brown cheese topping.
Step 6: Prepare the Tomato Sauce (Optional)
  1. While the casserole is baking, prepare the tomato sauce. In a small saucepan, combine the tomato sauce, cumin, chili powder, oregano, and garlic powder.
  2. Simmer over medium heat for 5-7 minutes, stirring occasionally until the flavors meld. Set aside.
Step 7: Serve
  1. Allow the casserole to rest for 5-10 minutes after baking to firm up and make slicing easier.
  2. Slice the casserole into squares and serve with a drizzle of warm tomato sauce on top.
  3. Garnish with fresh cilantro, sour cream, and sliced avocado or guacamole. Offer lime wedges for a bright, tangy finish.

Instructions:

  1. Roast the peppers:
    • Preheat your oven to 450°F (232°C).
    • Place the poblano peppers on a baking sheet and roast them for 15-20 minutes, turning occasionally, until the skin is blistered and charred.
    • Once roasted, remove from the oven and place them in a bowl. Cover with plastic wrap or a towel to allow the steam to loosen the skin.
    • After about 10 minutes, peel the skin off the peppers, remove the seeds and membranes, and set aside.
  2. Prepare the beef filling:
    • In a large skillet over medium heat, brown the ground beef until no longer pink, breaking it up with a spoon as it cooks.
    • Add the chopped onion and garlic, and sauté until soft and fragrant, about 5 minutes.
    • Stir in cumin, chili powder, smoked paprika (if using), and salt and pepper. Cook for another 2-3 minutes until the spices are well combined.
    • Remove from heat and set aside.
  3. Prepare the casserole custard:
    • In a mixing bowl, whisk together the eggs, milk, flour, and baking powder until smooth. This mixture will create a light, custard-like layer when baked.
  4. Assemble the casserole:
    • Lower the oven temperature to 375°F (190°C).
    • In a greased 9×13-inch casserole dish, layer half of the roasted peppers on the bottom.
    • Spread the cooked beef mixture evenly over the peppers.
    • Add half of the shredded cheese on top of the beef.
    • Place the remaining roasted peppers on top, and then pour the egg mixture evenly over the entire dish.
    • Finish by sprinkling the rest of the cheese on top.
  5. Bake the casserole:
    • Cover the casserole with foil and bake for 30 minutes.
    • After 30 minutes, remove the foil and continue baking for an additional 10-15 minutes until the casserole is golden and bubbly, and the custard has set.
    • If you like a slightly more crispy, browned cheese layer, broil the casserole for an additional 2-3 minutes, keeping a close eye to avoid burning.
  6. Prepare the tomato sauce (optional):
    • While the casserole is baking, heat the tomato sauce in a small saucepan over medium heat until warmed through. You can add a bit of cumin, chili powder, and garlic powder for extra flavor.
  7. Serve:
    • Once baked, let the casserole rest for 5-10 minutes before slicing.
    • Serve each portion with warm tomato sauce drizzled on top, and garnish with chopped cilantro, sour cream, and avocado slices or guacamole if desired.

Tips:

  • For extra spice: Add diced jalapeños or serrano peppers to the beef mixture.
  • Vegetarian option: Swap out the beef for black beans or sautéed vegetables like zucchini, corn, and mushrooms.
  • Make-ahead option: Prepare the casserole the night before and refrigerate it. Bake the next day for an easy meal.
  • Freezing: This casserole freezes well. Allow it to cool completely, then wrap tightly in plastic wrap and foil. Reheat in the oven when ready to eat.

Enjoy your flavorful Baked Beef Chiles Rellenos Casserole!

Additional Tips:

  • To char the peppers faster, you can use a gas stove flame or broiler. Place the peppers directly over the flame or under the broiler and rotate them until the skins are charred.
  • For a vegetarian version, replace the beef with a mixture of black beans, corn, and sautéed mushrooms. You can also add rice or quinoa for extra bulk.
  • For a creamier texture, add a layer of refried beans between the beef and the second layer of peppers.
  • Storage: This casserole keeps well for up to 4 days in the fridge. Reheat individual portions in the microwave or in the oven at 350°F (177°C) until warmed through.
  • Freezing: This dish freezes wonderfully. Once completely cooled, wrap the casserole tightly with foil and plastic wrap, then freeze for up to 2 months. Thaw in the fridge overnight and reheat before serving.

Serving Suggestions:

Pair the casserole with Mexican rice, pico de gallo, or a fresh green salad. For a festive occasion, serve alongside chips and salsa or warm tortillas for scooping.

Enjoy this Baked Beef Chiles Rellenos Casserole that’s bursting with flavor, layers, and texture!

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