Description
Baked Beef Chiles Rellenos Casserole is a simplified version of the traditional Mexican dish, featuring roasted peppers, seasoned ground beef, and melted cheese layered into a hearty, oven-baked meal.
Ingredients
- 1 pound ground beef
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper, to taste
- 4–5 roasted poblano peppers, peeled and chopped
- 2 cups shredded Mexican blend cheese
- 1 can (10 oz) diced tomatoes with green chilies, drained
- 1/2 cup sour cream or Greek yogurt
- 1/4 cup chopped fresh cilantro
- 1 tablespoon olive oil
Instructions
- Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
- In a large skillet over medium heat, heat olive oil. Add onion and garlic and sauté for 2–3 minutes until softened.
- Add ground beef, cumin, chili powder, salt, and pepper. Cook until browned and fully cooked. Drain excess fat if necessary.
- Remove from heat and stir in chopped roasted poblanos, drained diced tomatoes, half of the shredded cheese, and sour cream until well mixed.
- Spread the beef and pepper mixture evenly in the prepared baking dish. Top with the remaining cheese.
- Bake for 20–25 minutes, or until the cheese is melted and bubbly.
- Garnish with chopped fresh cilantro. Serve warm with rice, tortillas, or a fresh side salad.
Notes
- Add jalapeños or hot sauce for a spicier version.
- Use ground turkey or chicken as a lighter alternative.
- Substitute lentils or black beans for a vegetarian option.
- Drain tomatoes thoroughly to prevent excess moisture.
- Can be made ahead and refrigerated before baking.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 portion
- Calories: 410
- Sugar: 4g
- Sodium: 520mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 90mg
