Bring the bold and comforting flavors of classic Chiles Rellenos to your dinner table with this easy, layered casserole. Perfect for family meals, gatherings, or when you’re craving something hearty and delicious!

Ingredients

For the Peppers:

  • 6 large poblano peppers, halved and seeded
  • Cooking spray

For the Beef Mixture:

  • 1½ pounds ground beef
  • 1 tablespoon chili powder
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • ¼ teaspoon ground cayenne pepper (adjust for spice preference)
  • 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

For the Casserole:

  • 3 cups shredded Mexican cheese blend (or to taste)

Directions

Step 1: Roast the Poblanos

  1. Preheat your broiler and position the oven rack about 6 inches from the heat.
  2. Line a baking sheet with aluminum foil and place the poblano halves cut-side down on the sheet.
  3. Broil for 5–8 minutes, or until the skins are blackened and blistered.
  4. Transfer the peppers to a bowl, cover tightly with plastic wrap, and let them steam for 10 minutes to loosen the skins.

Step 2: Cook the Beef Mixture

  1. Heat a large skillet over medium-high heat.
  2. Add the ground beef and season with chili powder, garlic, cumin, oregano, cayenne, paprika, chipotle pepper, salt, and black pepper.
  3. Cook, breaking up the beef, until browned and fully cooked (about 4 minutes).
  4. Stir in the chopped onion and cook until softened (2 minutes).
  5. Add the diced tomatoes with green chiles and simmer for an additional 5 minutes. Remove from heat and let cool slightly.

Step 3: Prep the Peppers

  1. Preheat the oven to 350°F (175°C). Spray a casserole dish with cooking spray.
  2. Run the steamed poblano peppers under cool water and gently rub off the blackened skins. Pat dry with paper towels.

Step 4: Assemble the Casserole

  1. Layer the bottom of the prepared casserole dish with half of the roasted poblanos.
  2. Spread 1/3 of the beef mixture over the peppers, followed by 1 cup of shredded cheese.
  3. Repeat the layers: poblanos, beef mixture, and cheese, ending with a final layer of cheese on top.

Step 5: Bake the Casserole

  1. Place the casserole in the preheated oven and bake, uncovered, for 35 minutes, or until the top is golden and bubbly.
  2. Let cool for 5 minutes before serving.

Tips and Tricks

  • Vegetarian Option: Substitute ground beef with black beans, pinto beans, or plant-based crumbles for a meat-free version.
  • Spice Adjustment: Add more cayenne or chipotle pepper for extra heat, or leave them out for a milder flavor.
  • Make Ahead: Assemble the casserole up to the baking step, cover, and refrigerate for up to 24 hours. When ready, bake as directed.
  • Add More Veggies: Toss in layers of roasted zucchini, corn, or black beans for extra texture and nutrition.

Serving Suggestions

  • Sides: Pair with Spanish rice, refried beans, or a simple green salad for a complete meal.
  • Toppings: Garnish with fresh cilantro, sour cream, or a squeeze of lime for added brightness.
  • Leftovers: Store in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until warmed through.

This Baked Beef Chiles Rellenos Casserole is packed with smoky poblano flavor, hearty beef, and melty cheese. It’s an irresistible comfort food dish that’s sure to become a family favorite. Enjoy every cheesy, spicy bite! 🌮🧀✨