I layer roasted, peeled poblano peppers with spiced ground beef, drained diced tomatoes and green chiles, generous Monterey Jack and cheddar, beaten eggs and a splash of milk, finished with chopped cilantro and lime wedges. If you like Poblano Casserole Recipes, I think this version will catch your interest.

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I never thought a chile relleno could show up to dinner and steal the whole scene, but this Ground Beef Chile Relleno Casserole does. Oven roasted poblano peppers give it that smoky voice while browned ground beef and drained diced green chiles add a punch you actually want.

Melted Monterey Jack with a little cheddar makes the top ridiculous, and beaten eggs hold it all together so you get rich bites not just loose filling. I toss in cilantro at the end, squeeze a lime wedge and suddenly its the kind of Poblano Casserole Recipes and Ground Beef And Green Chili Recipes people ask for twice.

Why I Like this Recipe

– I love the smoky depth, it fools you into thinking it took all day when it didnt
– I cant resist the gooey, melty texture, its pure comfort food any time of day
– It stretches to feed a crowd without drama so i’m happy to bring it to parties or feed the fam
– Leftovers actually taste better the next day so i always make extra on purpose

Ingredients

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Poblanos bring mild heat, vitamin C and fiber, bright smoky flavor and low calories.
80 20 beef gives rich protein, iron and fat, makes dish hearty and savory.
Yellow onion adds sweet savory depth, fiber, vitamin C and caramelizes nicely.
Garlic gives pungent punch, tiny calories, possible immune boost and loads flavor.
Canned tomatoes add acidity, lycopene, some vitamin C and juicy texture.
Monterey Jack or Oaxaca brings melty creaminess, protein calcium and some saturated fat.
Eggs plus milk bind the casserole, add protein, richness and tender texture.
Cilantro brightens with vitamin K, fresh herbal lift, lime adds citrus brightness.

Ingredient Quantities

6 large poblano peppers, roasted, peeled and seeded

1 lb (450 g) ground beef, preferably 80 20

1 medium yellow onion, finely diced

2 garlic cloves, minced

1 (14.5 oz / 410 g) can diced tomatoes, drained

4 oz (113 g) can diced green chiles, drained, optional but recommended

1 tsp ground cumin

1 tsp chili powder

1 tsp dried oregano

1/2 tsp smoked paprika, optional

1 tsp kosher salt, more to taste

1/2 tsp freshly ground black pepper

3 cups (about 12 oz / 340 g) shredded Monterey Jack or Oaxaca cheese

1 cup (about 4 oz / 110 g) shredded cheddar cheese, optional for extra sharpness

6 large eggs, beaten

1/2 cup whole milk

2 tbsp olive oil or vegetable oil for cooking

1/4 cup fresh cilantro, chopped, plus extra for garnish

Lime wedges for serving, optional

How to Make this

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1. Roast the 6 poblano peppers until blistered and charred (use a broiler, gas flame, or 450F oven), then put them in a bowl and cover with plastic or a lid for 10 minutes so the skins steam off; peel, seed and roughly slice into strips or bite sized pieces — trust me, the steaming step makes peeling easy.

2. Preheat oven to 375F (190C) and grease a 9×13 inch baking dish with a little of the oil.

3. Heat 2 tbsp oil in a large skillet over medium-high, add 1 lb ground beef and break it up, cook until mostly browned; push meat to the side and add the finely diced onion and minced garlic, cook until softened and fragrant.

4. Stir in drained diced tomatoes, 4 oz diced green chiles (if using), 1 tsp cumin, 1 tsp chili powder, 1 tsp dried oregano, 1/2 tsp smoked paprika if you want the extra smoke, 1 tsp kosher salt and 1/2 tsp black pepper; simmer 3-5 minutes to let flavors marry and most liquid evaporate — taste and adjust salt.

5. Fold in 1/4 cup chopped cilantro to the beef mixture, remove from heat.

6. Layer the casserole: spread about half the roasted poblano pieces in the bottom of the dish, spoon half the beef mixture over them, then sprinkle about half the shredded Monterey Jack (and half the cheddar if using); repeat with remaining peppers, beef and cheeses so you end with cheese on top.

7. Whisk together 6 beaten eggs and 1/2 cup whole milk, season lightly with a pinch of salt and pepper, then pour evenly over the assembled casserole. Press gently with a spatula so the egg mixture soaks in.

8. Let the dish sit 5-10 minutes so the egg absorbs a bit, then bake uncovered at 375F for 25-30 minutes until the eggs are set and the top is golden and bubbly; if top browns too fast tent loosely with foil.

9. Let rest 10 minutes before slicing so it holds together, garnish with extra chopped cilantro and serve with lime wedges for squeezing over each portion.

Equipment Needed

1. Oven or broiler, for roasting the poblanos
2. 9×13 inch baking dish, greased
3. Large skillet for browning the beef
4. Cutting board and a sharp chef’s knife, for chopping peppers onion cilantro etc.
5. Large bowl and plastic wrap, to steam and cool roasted peppers
6. Can opener and a colander or fine mesh sieve, to drain tomatoes and chiles
7. Measuring cups and measuring spoons plus a liquid measuring cup for milk
8. Mixing bowl and a whisk or fork, to beat the eggs
9. Spatula and tongs, plus oven mitts for handling the hot dish

FAQ

Q: Can I make this ahead or freeze it? A: Yes. You can assemble the casserole and freeze it unbaked for up to 2 months, tightly wrapped. Thaw in the fridge overnight then bake as directed, expect to add 10-15 minutes. If you bake it first you can freeze leftovers for 1-2 months, thaw overnight and reheat at 350 F until hot all the way through.

Q: What's the easiest way to roast and peel the poblanos? A: Broil or char on a gas burner or grill until the skin is black and blistered, turn them so all sides get charred. Put them in a bowl and cover with plastic wrap or a paper bag for 10-15 minutes to steam, that makes the skin slip off easy. Don’t rinse under water, just rub the skin off with a paper towel, then seed and dry them well.

Q: Can I swap the ground beef for leaner meat or turkey? A: Yes, but lean meat is drier and less flavorful. If you use 90 10 or turkey add 1-2 tablespoons oil or a splash more tomato to keep it moist and season it well. Always cook ground meat to 160 F for safety.

Q: How do I avoid a soggy casserole? A: Drain the canned tomatoes and chiles well, make sure roasted poblanos are patted dry, and cook off excess liquid from the beef mixture before layering. Let the casserole rest 10-15 minutes after baking so the egg-cheese custard sets and it's easier to slice.

Q: Can I make this vegetarian? A: Totally. Replace the beef with cooked lentils, crumbled firm tofu, seasoned chopped mushrooms, or a mix of beans. Increase spices and deglaze the pan so you don’t lose flavor. You might need a little extra binder like an extra egg if you use tofu.

Q: How long does it keep and how should I reheat leftovers? A: Store cooled leftovers in the fridge for 3-4 days. Reheat single servings in the microwave until steaming or bake at 350 F for 15-20 minutes covered until heated through. For safety reheat to 165 F. Garnish with fresh cilantro and a squeeze of lime when serving.

Ground Beef Chile Relleno Casserole Recipe Substitutions and Variations

Poblano peppers: swap for roasted Anaheim peppers or large green bell peppers, same quantity (6). Bell peppers will be milder so if you want heat add a jalapeño or a pinch of cayenne, roast and peel them the same way.
1 lb ground beef (80/20): use ground pork or pork/beef mix for a little sweeter fattier flavor, or ground turkey for a leaner option but add 1 tbsp oil while cooking so it doesn’t dry out and season a touch more.
3 cups shredded Monterey Jack or Oaxaca: sub with Colby Jack, pepper jack for extra spice, or plain mozzarella if you want a super melty neutral cheese, use the same volume.
6 eggs + 1/2 cup whole milk: swap the milk for 1/2 to 3/4 cup half and half or Mexican crema for a richer custard, or stir 1/2 cup Greek yogurt into the eggs (thin with 1-2 tbsp milk if too thick) for a tangier denser set.

Pro Tips

– Char the poblanos hard and let them steam in a covered bowl for 10-15 minutes before peeling, don’t be timid about the black bits, they add real smoky flavor and make the skins come off way easier.

– To keep the bake from getting soggy drain the diced tomatoes and chiles well, and really cook the beef mixture until most of the liquid is gone so it wont weep while baking. If you want a firmer set, use a little less milk in the egg mix, more milk or a splash of cream makes it custardier.

– Brown the meat and onions properly, like get some good color on them, and toast the spices in the hot pan for 30-60 seconds so they bloom, taste and adjust salt at that point because once it goes in the oven you cant fix it.

– Make ahead tip: you can assemble the whole dish the day before and refrigerate, but bring it to room temp for 20 minutes before baking or add 5-10 extra minutes to the bake time if it’s straight from the fridge. Let it rest after baking so it holds together, and squeeze lime and add cilantro right before serving for the best punch.

Ground Beef Chile Relleno Casserole Recipe

Recipe by Dan Coroni

0.0 from 0 votes

Servings

servings

Calories

631

kcal

Equipment: 1. Oven or broiler, for roasting the poblanos
2. 9×13 inch baking dish, greased
3. Large skillet for browning the beef
4. Cutting board and a sharp chef’s knife, for chopping peppers onion cilantro etc.
5. Large bowl and plastic wrap, to steam and cool roasted peppers
6. Can opener and a colander or fine mesh sieve, to drain tomatoes and chiles
7. Measuring cups and measuring spoons plus a liquid measuring cup for milk
8. Mixing bowl and a whisk or fork, to beat the eggs
9. Spatula and tongs, plus oven mitts for handling the hot dish

Ingredients

6 large poblano peppers, roasted, peeled and seeded
1 lb (450 g) ground beef, preferably 80 20
1 medium yellow onion, finely diced
2 garlic cloves, minced
1 (14.5 oz / 410 g) can diced tomatoes, drained
4 oz (113 g) can diced green chiles, drained, optional but recommended
1 tsp ground cumin
1 tsp chili powder
1 tsp dried oregano
1/2 tsp smoked paprika, optional
1 tsp kosher salt, more to taste
1/2 tsp freshly ground black pepper
3 cups (about 12 oz / 340 g) shredded Monterey Jack or Oaxaca cheese
1 cup (about 4 oz / 110 g) shredded cheddar cheese, optional for extra sharpness
6 large eggs, beaten
1/2 cup whole milk
2 tbsp olive oil or vegetable oil for cooking
1/4 cup fresh cilantro, chopped, plus extra for garnish
Lime wedges for serving, optional

Directions

Roast the 6 poblano peppers until blistered and charred (use a broiler, gas flame, or 450F oven), then put them in a bowl and cover with plastic or a lid for 10 minutes so the skins steam off; peel, seed and roughly slice into strips or bite sized pieces — trust me, the steaming step makes peeling easy.
Preheat oven to 375F (190C) and grease a 9×13 inch baking dish with a little of the oil.
Heat 2 tbsp oil in a large skillet over medium-high, add 1 lb ground beef and break it up, cook until mostly browned; push meat to the side and add the finely diced onion and minced garlic, cook until softened and fragrant.
Stir in drained diced tomatoes, 4 oz diced green chiles (if using), 1 tsp cumin, 1 tsp chili powder, 1 tsp dried oregano, 1/2 tsp smoked paprika if you want the extra smoke, 1 tsp kosher salt and 1/2 tsp black pepper; simmer 3-5 minutes to let flavors marry and most liquid evaporate — taste and adjust salt.
Fold in 1/4 cup chopped cilantro to the beef mixture, remove from heat.
Layer the casserole: spread about half the roasted poblano pieces in the bottom of the dish, spoon half the beef mixture over them, then sprinkle about half the shredded Monterey Jack (and half the cheddar if using); repeat with remaining peppers, beef and cheeses so you end with cheese on top.
Whisk together 6 beaten eggs and 1/2 cup whole milk, season lightly with a pinch of salt and pepper, then pour evenly over the assembled casserole. Press gently with a spatula so the egg mixture soaks in.
Let the dish sit 5-10 minutes so the egg absorbs a bit, then bake uncovered at 375F for 25-30 minutes until the eggs are set and the top is golden and bubbly; if top browns too fast tent loosely with foil.
Let rest 10 minutes before slicing so it holds together, garnish with extra chopped cilantro and serve with lime wedges for squeezing over each portion.

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.