Go Back
A delicious slice of {{ $('Fetch Recipe Data').first().json["Main Keyword"] }} with beef and cheese.

Hearty Chile Relleno Casserole with Savory Ground Beef

This hearty casserole transforms classic chile rellenos into an easy-to-assemble baked dish, layering roasted poblano peppers with a richly seasoned ground beef filling and a cheesy egg custard. It's a comforting, flavor-packed meal perfect for family dinners.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings: 8 servings
Course: Main Course
Cuisine: Mexican
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

For the Poblano Peppers
  • 6-8 large poblano peppers about 2.5-3 lbs total, roasted, peeled, seeded, and cut into strips
For the Ground Beef Filling
  • 1 tbsp olive oil
  • 1.5 lbs ground beef 80/20 recommended
  • 1 large onion chopped
  • 3 cloves garlic minced
  • 1 (14.5 oz) can diced tomatoes undrained
  • 1 (4 oz) can mild green chiles diced
  • 1 tsp ground cumin
  • 1/2 tsp chili powder
  • 1/4 tsp dried oregano
  • Salt and black pepper to taste
  • 1/4 cup fresh cilantro chopped, optional, for garnish
For the Egg Batter & Cheese
  • 6 large eggs
  • 1/2 cup milk whole or 2%
  • 1/4 cup all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 cups shredded Monterey Jack cheese or a Mexican blend, divided

Equipment

  • 9x13 inch baking dish
  • Large Skillet
  • Large Mixing Bowl
  • Whisk
  • Aluminum Foil
  • Baking Sheet

Method
 

Prepare the Poblanos
  1. Preheat oven to 400°F (200°C). Place poblanos on a baking sheet. Roast for 20-25 minutes, turning occasionally, until skins are blistered and charred. Transfer to a bowl, cover tightly with plastic wrap, and let steam for 10-15 minutes. Once cool enough to handle, peel off skins, remove stems and seeds, and slice peppers into 1-inch wide strips. Set aside. Reduce oven temperature to 375°F (190°C).
Cook the Ground Beef Filling
  1. Heat olive oil in a large skillet over medium-high heat. Add ground beef and cook, breaking it apart with a spoon, until browned. Drain excess fat. Add chopped onion and cook until softened, about 5 minutes. Stir in minced garlic and cook for 1 minute more until fragrant.
  2. Add diced tomatoes (undrained), diced green chiles, cumin, chili powder, and oregano. Season with salt and pepper. Bring to a simmer, then reduce heat to medium-low and cook for 5-7 minutes, allowing flavors to meld and liquid to reduce slightly. Set aside.
Assemble the Casserole
  1. Lightly grease a 9x13 inch baking dish. Lay half of the prepared poblano strips evenly over the bottom of the dish.
  2. Spread the entire ground beef filling evenly over the poblano layer.
  3. Sprinkle 1 cup of shredded cheese over the ground beef filling.
  4. Layer the remaining poblano strips over the cheese.
Prepare Egg Batter and Bake
  1. In a large mixing bowl, whisk together eggs, milk, flour, baking powder, salt, and pepper until smooth and well combined.
  2. Carefully pour the egg batter evenly over the poblano layers in the baking dish.
  3. Sprinkle the remaining 1 cup of shredded cheese over the top.
  4. Cover the baking dish loosely with aluminum foil. Bake for 30 minutes.
  5. Remove the foil and bake for an additional 15-20 minutes, or until the egg is set, the cheese is bubbly and golden, and the casserole is heated through.
Rest and Serve
  1. Let the casserole rest for 10-15 minutes before serving to allow it to set. Garnish with fresh cilantro, if desired. Serve warm.

Notes

For a spicier kick, use hot green chiles or add a pinch of cayenne pepper to the beef filling.
The casserole can be assembled ahead of time, covered, and refrigerated for up to 24 hours. Let it come to room temperature for 30 minutes before baking, and add 10-15 minutes to the baking time if baking from cold.
Store leftovers in an airtight container in the refrigerator for up to 3-4 days.