Baked Beef Chiles Rellenos Casserole

adminonLeave a Comment on Baked Beef Chiles Rellenos Casserole
Baked Beef Chiles Rellenos Casserole This Baked Beef Chiles Rellenos Casserole is a hearty, flavorful twist on the classic Mexican dish. Packed with layers of roasted poblano peppers, seasoned ground beef, and a cheesy, custard-like topping, it’s a comforting, easy-to-make dish perfect for weeknights or gatherings. Ingredients For the Casserole: 6 large poblano peppers 1 lb ground beef 1 medium onion, finely chopped 2 garlic cloves, minced 1 tsp ground cumin 1 tsp smoked paprika 1 tsp chili powder 1/2 tsp salt 1/4 tsp black pepper 1 cup shredded Monterey Jack cheese 1 cup shredded cheddar cheese For the Egg Mixture: 4 large eggs 1 cup milk or heavy cream 2 tbsp all-purpose flour 1/2 tsp baking powder 1/4 tsp salt Instructions Roast the Poblanos: Preheat your oven to 400°F (200°C). Place the poblano peppers on a baking sheet and roast for 10–15 minutes, turning occasionally, until the skin is blistered and charred. Transfer the peppers to a bowl, cover with plastic wrap, and let them steam for 10 minutes. Peel off the skin, remove the seeds, and set aside. Prepare the Beef Filling: In a large skillet over medium heat, cook the ground beef until browned. Drain excess fat. Add the onion and garlic to the skillet and cook for 2–3 minutes until softened. Stir in cumin, smoked paprika, chili powder, salt, and black pepper. Remove from heat. Assemble the Casserole: Reduce the oven temperature to 375°F (190°C). Grease a 9x13-inch baking dish. Layer half of the roasted poblanos on the bottom of the dish. Spread the ground beef mixture evenly over the peppers. Sprinkle half of the Monterey Jack and cheddar cheeses over the beef. Top with the remaining poblanos, then the remaining cheese. Prepare the Egg Mixture: In a bowl, whisk together the eggs, milk, flour, baking powder, and salt until smooth. Pour the mixture evenly over the casserole. Bake the Casserole: Cover with foil and bake for 25 minutes. Remove the foil and bake for another 15–20 minutes until the top is golden and set. Serve: Let the casserole cool for 5–10 minutes before slicing. Serve with sour cream, salsa, or guacamole for a complete meal. Conclusion This Baked Beef Chiles Rellenos Casserole is a crowd-pleaser, combining smoky poblanos, savory beef, and gooey cheese into a comforting dish. It’s simple to prepare, customizable with your favorite toppings, and guaranteed to satisfy. Enjoy this flavorful casserole as a main dish or a potluck favorite!

Baked Beef Chiles Rellenos Casserole

Baked Beef Chiles Rellenos Casserole This Baked Beef Chiles Rellenos Casserole is a hearty, flavorful twist on the classic Mexican dish. Packed with layers of roasted poblano peppers, seasoned ground beef, and a cheesy, custard-like topping, it’s a comforting, easy-to-make dish perfect for weeknights or gatherings. Ingredients For the Casserole: 6 large poblano peppers 1 lb ground beef 1 medium onion, finely chopped 2 garlic cloves, minced 1 tsp ground cumin 1 tsp smoked paprika 1 tsp chili powder 1/2 tsp salt 1/4 tsp black pepper 1 cup shredded Monterey Jack cheese 1 cup shredded cheddar cheese For the Egg Mixture: 4 large eggs 1 cup milk or heavy cream 2 tbsp all-purpose flour 1/2 tsp baking powder 1/4 tsp salt Instructions Roast the Poblanos: Preheat your oven to 400°F (200°C). Place the poblano peppers on a baking sheet and roast for 10–15 minutes, turning occasionally, until the skin is blistered and charred. Transfer the peppers to a bowl, cover with plastic wrap, and let them steam for 10 minutes. Peel off the skin, remove the seeds, and set aside. Prepare the Beef Filling: In a large skillet over medium heat, cook the ground beef until browned. Drain excess fat. Add the onion and garlic to the skillet and cook for 2–3 minutes until softened. Stir in cumin, smoked paprika, chili powder, salt, and black pepper. Remove from heat. Assemble the Casserole: Reduce the oven temperature to 375°F (190°C). Grease a 9x13-inch baking dish. Layer half of the roasted poblanos on the bottom of the dish. Spread the ground beef mixture evenly over the peppers. Sprinkle half of the Monterey Jack and cheddar cheeses over the beef. Top with the remaining poblanos, then the remaining cheese. Prepare the Egg Mixture: In a bowl, whisk together the eggs, milk, flour, baking powder, and salt until smooth. Pour the mixture evenly over the casserole. Bake the Casserole: Cover with foil and bake for 25 minutes. Remove the foil and bake for another 15–20 minutes until the top is golden and set. Serve: Let the casserole cool for 5–10 minutes before slicing. Serve with sour cream, salsa, or guacamole for a complete meal. Conclusion This Baked Beef Chiles Rellenos Casserole is a crowd-pleaser, combining smoky poblanos, savory beef, and gooey cheese into a comforting dish. It’s simple to prepare, customizable with your favorite toppings, and guaranteed to satisfy. Enjoy this flavorful casserole as a main dish or a potluck favorite!

Instructions

  1. Roast the Poblanos:
    • Preheat your oven to 400°F (200°C). Place the poblano peppers on a baking sheet and roast for 10–15 minutes, turning occasionally, until the skin is blistered and charred.
    • Transfer the peppers to a bowl, cover with plastic wrap, and let them steam for 10 minutes. Peel off the skin, remove the seeds, and set aside.
  2. Prepare the Beef Filling:
    • In a large skillet over medium heat, cook the ground beef until browned. Drain excess fat.
    • Add the onion and garlic to the skillet and cook for 2–3 minutes until softened. Stir in cumin, smoked paprika, chili powder, salt, and black pepper. Remove from heat.
  3. Assemble the Casserole:
    • Reduce the oven temperature to 375°F (190°C).
    • Grease a 9×13-inch baking dish. Layer half of the roasted poblanos on the bottom of the dish.
    • Spread the ground beef mixture evenly over the peppers. Sprinkle half of the Monterey Jack and cheddar cheeses over the beef. Top with the remaining poblanos, then the remaining cheese.
  4. Prepare the Egg Mixture:
    • In a bowl, whisk together the eggs, milk, flour, baking powder, and salt until smooth. Pour the mixture evenly over the casserole.
  5. Bake the Casserole:
    • Cover with foil and bake for 25 minutes. Remove the foil and bake for another 15–20 minutes until the top is golden and set.
  6. Serve:
    • Let the casserole cool for 5–10 minutes before slicing. Serve with sour cream, salsa, or guacamole for a complete meal.

Conclusion

This Baked Beef Chiles Rellenos Casserole is a crowd-pleaser, combining smoky poblanos, savory beef, and gooey cheese into a comforting dish. It’s simple to prepare, customizable with your favorite toppings, and guaranteed to satisfy. Enjoy this flavorful casserole as a main dish or a potluck favorite!

Pages: 1 2

Leave a Reply

Your email address will not be published. Required fields are marked *