Name: Baked Beef Chiles Rellenos Casserole
Prep time: 20 min
Cook time: 20 min
Yield: 10
Ingredients: Poblano peppers, halved and seeded - 6 large; Ground beef, or to taste - 1 ½ pounds; Chili powder - 1 tablespoon; Garlic, minced - 2 cloves; Ground cumin - 1 teaspoon; Dried oregano - 1 teaspoon; Ground cayenne pepper - ¼ teaspoon; Ground paprika - ¼ teaspoon; Ground dried chipotle pepper - ¼ teaspoon; Salt and ground black pepper to taste - ¼ teaspoon; Onion, chopped - 1 large; Diced tomatoes with green chile peppers - 2 (14.5 ounce) cans; Cooking spray - 2 (14.5 ounce) cans; Shredded Mexican cheese blend, or to taste - 3 cups

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Baked Beef Chiles Rellenos Casserole

1. Poblano peppers, halved and seeded - 6 large

2. Ground beef, or to taste - 1 ½ pounds

3. Chili powder - 1 tablespoon

4. Garlic, minced - 2 cloves

5. Ground cumin - 1 teaspoon

6. Dried oregano - 1 teaspoon

7. Ground cayenne pepper - ¼ teaspoon

8. Ground paprika - ¼ teaspoon

9. Ground dried chipotle pepper - ¼ teaspoon

10. Salt and ground black pepper to taste - ¼ teaspoon

11. Onion, chopped - 1 large

12. Diced tomatoes with green chile peppers - 2 (14.5 ounce) cans

13. Cooking spray - 2 (14.5 ounce) cans

14. Shredded Mexican cheese blend, or to taste - 3 cups

How to cook deliciously - Baked Beef Chiles Rellenos Casserole

1. Stage

Set the oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil. Place poblano peppers cut-side down onto the prepared baking sheet.

2. Stage

Cook under the preheated broiler until poblano pepper skins have blackened and blistered, 5 to 8 minutes. Place blackened peppers into a bowl and cover tightly with plastic wrap. Allow peppers to steam as they cool, about 10 minutes.

3. Stage

Heat a large skillet over medium-high heat. Add beef, chili powder, garlic, cumin, oregano, cayenne pepper, paprika, chipotle pepper, salt, and black pepper. Cook and stir until beef is no longer pink, about 4 minutes. Add onion; cook until slightly softened, about 2 minutes. Add tomatoes with green chiles; cook until onions are translucent, about 5 minutes more. Let beef mixture cool.

4. Stage

Preheat the oven to 350 degrees F (175 degrees C). Spray a casserole dish with cooking spray.

5. Stage

Run water over the poblano peppers to remove skins and discard them; drain peppers on paper towels. Place a layer of peppers on the bottom of the prepared dish; place 1/3 of the beef mixture on top. Cover with 1 cup shredded Mexican cheese blend. Repeat layers twice more in the same order.

6. Stage

Bake, uncovered, in the preheated oven until golden brown on top, about 35 minutes.