Baked Beef Chiles Rellenos Casserole

Chiles Rellenos, or stuffed peppers, are a beloved dish in Mexican cuisine that showcases the rich flavors and diverse ingredients of the region. Traditionally made by stuffing roasted peppers with cheese or meat, they are then battered and fried, resulting in a deliciously savory dish that warms the heart and soul. The cultural significance of Chiles Rellenos is profound, as they embody the spirit of Mexican cooking through their vibrant flavors and festive presentation. They are often enjoyed during special occasions, family gatherings, and fiestas, making them a staple in many households.

Baked Beef Chiles Rellenos Casserole

Savor the flavors of a classic Mexican dish with this Baked Beef Chiles Rellenos Casserole! This hearty, family-friendly meal combines tender Poblano peppers, seasoned ground beef, fresh veggies, and gooey cheese for a delicious twist on the beloved traditional recipe. Perfect for family dinners or potlucks, this casserole is easy to prepare and will please even the pickiest eaters. Try it today! #ChilesRellenos #Casserole #MexicanCuisine #ComfortFood #FamilyDinner

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Ingredients

4 large Poblano peppers

1 lb ground beef

1 cup onion, diced

2 cloves garlic, minced

1 tsp cumin

1 tsp chili powder

1 can (14 oz) diced tomatoes, drained

1 cup black beans, drained and rinsed

1 cup corn kernels (fresh or frozen)

1 cup shredded cheddar cheese

1 cup shredded Monterey Jack cheese

6 large eggs

1 cup milk

1/4 cup fresh cilantro, chopped

Salt and pepper to taste

Olive oil, for drizzling

Instructions

Preheat the Oven: Preheat your oven to 375°F (190°C).

Prepare the Peppers:

- Roast the Poblano peppers over an open flame or under the broiler until the skins are charred and blistered.

- Place them in a bowl, cover with plastic wrap, and let them steam for about 10 minutes. This will make peeling easier.

- Once cool, peel the skins off the peppers, cut a slit down one side, and remove the seeds. Set them aside.

Cook the Beef Mixture:

- In a skillet over medium heat, add a drizzle of olive oil.

- Sauté the diced onion until translucent, about 5 minutes.

- Add minced garlic, cumin, chili powder, and the ground beef. Cook until the beef is browned and cooked through. Season with salt and pepper.

Add Veggies:

- Stir in the diced tomatoes, black beans, and corn. Cook for another 2-3 minutes until everything is heated through. Remove from heat and let cool slightly.

Assemble the Casserole:

- In a greased 9x13 inch baking dish, lay the prepared Poblano peppers flat. Spoon the beef mixture into each pepper.

- In a bowl, whisk together the eggs, milk, and a pinch of salt and pepper. Pour the egg mixture evenly over the stuffed peppers.

Cheese Topping:

- Sprinkle the shredded cheddar and Monterey Jack cheese over the entire casserole. Top with chopped cilantro for extra flavor.

Bake:

- Cover the casserole with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and golden.

Serve:

- Let it cool for a few minutes before cutting into squares. Serve warm, optionally garnished with additional cilantro and sour cream.

Prep Time: 20 minutes | Total Time: 1 hour | Servings: 6-8