I created a Chile Rellenos Casserole that layers roasted poblano peppers, seasoned ground beef, tomato sauce, and cheese into a simple oven bake you can finish in under an hour.

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I first tried a version of this Baked Beef Chili Relleno Casserole when a neighbor showed up with a pan, and I cant get that smoky poblano peppers and rich ground beef combo out of my head. It feels like a Chile Rellenos Casserole and yet it isn’t what you expect, theres a playful twist that makes you want to taste again even if you’re full.

I love that it can feel fancy and messy at the same time, and every time I serve it people ask whats in it without really knowing why they keep going back for more.

Ingredients

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Smoky, mild heat adds fiber, vitamin C and a bold roasted flavor.
Ground beef gives hearty protein and iron with savory fat for deep flavor.
Corn tortillas add tender starch, mild corn sweetness and soak up saucy juices.
Monterey Jack melts silky, brings calcium and that gooey pull everyone loves.
Eggs and milk set the bake, add protein and a rich, custardy texture.
Enchilada sauce and tomatoes give acidity, spice and keep the casserole moist.
Onion and garlic bring savory aromatics, depth and a touch of sweetness.
Fresh cilantro and lime finish bright, herbaceous citrus notes if you want them.

Ingredient Quantities

6 large poblano peppers (roasted, peeled, seeded and halved)

1 lb ground beef (80 to 85% lean, more flavor if you use 80/20)

1 tbsp vegetable oil or olive oil

1 medium yellow onion, finely chopped

3 garlic cloves, minced

1 tsp ground cumin

1 tsp chili powder

1/2 tsp dried oregano

1 tsp kosher salt, plus extra to taste

1/2 tsp freshly ground black pepper

1 (10 oz) can red enchilada sauce (about 1 cup)

1 (14.5 oz) can diced tomatoes, drained (or about 1 cup fresh chopped tomatoes)

8 small corn tortillas, torn into bite sized pieces

2 cups shredded Monterey Jack or Chihuahua cheese, divided

4 large eggs, beaten

1/2 cup whole milk

1/2 cup sour cream or Mexican crema

1 tbsp butter or nonstick cooking spray for the baking dish

1/4 cup chopped fresh cilantro, optional

Lime wedges for serving, optional

How to Make this

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1. Preheat oven to 350°F and butter or spray a 9×13 baking dish with the butter or nonstick spray.

2. Roast the poblanos until evenly charred (gas flame, broiler or hot skillet works), put them in a bowl and cover to steam 10 minutes, then peel, seed and halve; pat dry — dont worry if a little skin stays.

3. Heat the oil in a large skillet over medium-high, sauté the chopped onion until translucent, add garlic 30 sec, then add the ground beef and brown, breaking it up. Stir in cumin, chili powder, oregano, 1 tsp kosher salt and 1/2 tsp pepper; drain excess fat if you want.

4. Add the enchilada sauce and the drained diced tomatoes to the beef, simmer 2 to 4 minutes to marry the flavors and thicken slightly, taste and adjust salt. Using 80/20 beef gives more flavor if you like.

5. Stuff each poblano half with the beef mixture, pressing to fill; set aside any leftover beef to scatter later if needed.

6. Tear the 8 corn tortillas into bite sized pieces and scatter about half in the bottom of the prepared dish, press down a bit. Arrange the stuffed poblanos cut-side up over the tortillas and tuck remaining torn tortillas into gaps; sprinkle 1 cup of the shredded cheese over everything, reserve the other cup.

7. Whisk together the 4 beaten eggs, 1/2 cup whole milk and 1/2 cup sour cream or crema until smooth, season lightly with salt and pepper, then pour evenly over the casserole so the tortillas soak it up. Sprinkle the remaining 1 cup cheese on top.

8. Bake uncovered for 30 to 35 minutes until the custard is set in the center and the cheese is melted and lightly golden. If the top gets too brown, tent loosely with foil for the last 10 minutes.

9. Let rest 8 to 10 minutes to firm up, sprinkle with the chopped cilantro if using and serve with lime wedges.

Equipment Needed

1. 9×13 inch baking dish, buttered or sprayed
2. Large cast-iron or heavy skillet for charring poblanos and browning beef
3. Large bowl plus a plate or lid to cover the poblanos for steaming
4. Chef’s knife and cutting board
5. Tongs for turning the peppers (or grabbing hot stuff)
6. Wooden spoon or silicone spatula for sautéing and mixing
7. Whisk and medium mixing bowl for the egg/milk/sour cream custard
8. Can opener and a fine-mesh strainer or colander to drain the tomatoes
9. Measuring cups and spoons, plus a box grater if you shred your own cheese

FAQ

Can I make this ahead or freeze it? Yes you can. Assemble the casserole but do not bake it, cover tight and refrigerate up to 24 hours. For freezing, assemble in a freezer safe dish and freeze up to two months, thaw overnight in the fridge then bake as directed. If you already baked it you can freeze cooled leftovers too, they keep about two months, reheat in the oven until hot.

How do I roast and peel the poblanos? Char them under the broiler, on a hot grill or over a gas flame until the skins are black and blistered, then put them in a bowl and cover with plastic wrap or a paper bag to steam for 10 to 15 minutes. Peel the skins away with your fingers or a knife, cut open, remove seeds and membranes. Try not to rinse the peppers or you wash away flavor.

Can I swap the beef or make this vegetarian? Totally. Substitute cooked black beans, lentils, or crumbled firm tofu for the beef and add extra spices so it still has punch. You can also use ground turkey or chicken if you want leaner meat, just adjust seasoning to taste.

Why would my casserole get soggy and how do I avoid that? Too much liquid and fresh tortillas that soak up sauce cause sogginess. Drain the canned tomatoes well, lightly toast or warm the corn tortillas so they absorb less sauce, and brown the beef until most liquid evaporates. Let the baked casserole rest 10 to 15 minutes before cutting so the eggs and cheese set.

What cheese and dairy swaps work here? Monterey Jack or Chihuahua give the best melty, mild flavor but pepper jack, mild cheddar or a Mexican blend will work. You can use low fat milk but whole milk gives a creamier custard. Mexican crema can replace sour cream if you have it, tastes fresher.

How do I know when it's done and how should I reheat leftovers? Bake at 350 F for about 30 to 35 minutes until the eggs are set in the center and cheese is melted and bubbling. Leftovers reheat best in a 350 F oven until warmed through so the texture stays nice, microwave will work but may make it a bit rubbery or soggy.

Baked Beef Chiles Rellenos Casserole Recipe Substitutions and Variations

Poblano peppers: swap with Anaheim peppers (similar heat, roast them the same), or use bell peppers if you want no heat, or try hatch/pasilla for more smoky flavor.
Ground beef: use ground turkey or chicken for a leaner bake (add a tablespoon oil for flavor), Mexican chorizo for a spicier, richer dish, or cooked black beans or lentils to make it vegetarian.
Corn tortillas: replace with small flour tortillas (warm and tear them), or use torn tortilla chips or day-old bolillo/ciabatta for extra texture if you dont have tortillas.
Monterey Jack or Chihuahua cheese: swap with Oaxaca or good melting mozzarella for stretch, sharp cheddar for more bite, or crumble queso fresco/cotija if you want less gooey, saltier topping.

Pro Tips

1) Dry the poblanos really well after steaming, pat them with paper towels. If theyre even a little wet the filling gets watery and the casserole turns soggy, so take the extra minute to dry them good.

2) Toast the torn corn tortillas first so they hold up better. Toss them with a tiny bit of oil and brown in a skillet or bake on a sheet until edges are slightly crisp, then theyll soak up the egg mixture but not turn into mush.

3) Brown the beef until you get some little caramelized bits on the pan, that browned crust is flavor. If it seems greasy drain most but not all the fat, a little left behind helps the sauce taste richer.

4) Let the finished casserole rest 8 to 12 minutes before cutting, dont skip this. The custard firms up and you wont lose all the filling when you serve, plus flavors meld better if it cools a bit.

5) Make it ahead, like prep the beef and poblanos a day early or freeze the assembled dish for later. Reheat covered in a low oven so it warms evenly, then finish under the broiler for a minute if you want the cheese crisped up.

Baked Beef Chiles Rellenos Casserole Recipe

Recipe by Dan Coroni

0.0 from 0 votes

I created a Chile Rellenos Casserole that layers roasted poblano peppers, seasoned ground beef, tomato sauce, and cheese into a simple oven bake you can finish in under an hour.

Servings

servings

Calories

560

kcal

Equipment: 1. 9×13 inch baking dish, buttered or sprayed
2. Large cast-iron or heavy skillet for charring poblanos and browning beef
3. Large bowl plus a plate or lid to cover the poblanos for steaming
4. Chef’s knife and cutting board
5. Tongs for turning the peppers (or grabbing hot stuff)
6. Wooden spoon or silicone spatula for sautéing and mixing
7. Whisk and medium mixing bowl for the egg/milk/sour cream custard
8. Can opener and a fine-mesh strainer or colander to drain the tomatoes
9. Measuring cups and spoons, plus a box grater if you shred your own cheese

Ingredients

6 large poblano peppers (roasted, peeled, seeded and halved)
1 lb ground beef (80 to 85% lean, more flavor if you use 80/20)
1 tbsp vegetable oil or olive oil
1 medium yellow onion, finely chopped
3 garlic cloves, minced
1 tsp ground cumin
1 tsp chili powder
1/2 tsp dried oregano
1 tsp kosher salt, plus extra to taste
1/2 tsp freshly ground black pepper
1 (10 oz) can red enchilada sauce (about 1 cup)
1 (14.5 oz) can diced tomatoes, drained (or about 1 cup fresh chopped tomatoes)
8 small corn tortillas, torn into bite sized pieces
2 cups shredded Monterey Jack or Chihuahua cheese, divided
4 large eggs, beaten
1/2 cup whole milk
1/2 cup sour cream or Mexican crema
1 tbsp butter or nonstick cooking spray for the baking dish
1/4 cup chopped fresh cilantro, optional
Lime wedges for serving, optional

Directions

Preheat oven to 350°F and butter or spray a 9×13 baking dish with the butter or nonstick spray.
Roast the poblanos until evenly charred (gas flame, broiler or hot skillet works), put them in a bowl and cover to steam 10 minutes, then peel, seed and halve; pat dry — dont worry if a little skin stays.
Heat the oil in a large skillet over medium-high, sauté the chopped onion until translucent, add garlic 30 sec, then add the ground beef and brown, breaking it up. Stir in cumin, chili powder, oregano, 1 tsp kosher salt and 1/2 tsp pepper; drain excess fat if you want.
Add the enchilada sauce and the drained diced tomatoes to the beef, simmer 2 to 4 minutes to marry the flavors and thicken slightly, taste and adjust salt. Using 80/20 beef gives more flavor if you like.
Stuff each poblano half with the beef mixture, pressing to fill; set aside any leftover beef to scatter later if needed.
Tear the 8 corn tortillas into bite sized pieces and scatter about half in the bottom of the prepared dish, press down a bit. Arrange the stuffed poblanos cut-side up over the tortillas and tuck remaining torn tortillas into gaps; sprinkle 1 cup of the shredded cheese over everything, reserve the other cup.
Whisk together the 4 beaten eggs, 1/2 cup whole milk and 1/2 cup sour cream or crema until smooth, season lightly with salt and pepper, then pour evenly over the casserole so the tortillas soak it up. Sprinkle the remaining 1 cup cheese on top.
Bake uncovered for 30 to 35 minutes until the custard is set in the center and the cheese is melted and lightly golden. If the top gets too brown, tent loosely with foil for the last 10 minutes.
Let rest 8 to 10 minutes to firm up, sprinkle with the chopped cilantro if using and serve with lime wedges.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.