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Chiles Rellenos, a traditional Mexican dish, translates to "stuffed chiles" and embodies the heart of Mexican cuisine—flavorful, vibrant, and hearty. Typically, the dish features poblano chiles stuffed with cheese or meat, battered, and then fried. However, this Baked Beef Chiles Rellenos Casserole offers a modern twist that retains the essence of the original recipe while providing a simpler and healthier alternative. The casserole format allows for easy preparation, making it a perfect choice for family gatherings or weeknight dinners.

Baked Beef Chiles Rellenos Casserole

Discover the deliciousness of Baked Beef Chiles Rellenos Casserole! This comforting dish pairs ground beef and roasted poblano chiles in a creamy, cheesy ensemble that’s perfect for family gatherings or cozy dinners. Explore the cultural significance of this traditional Mexican favorite while enjoying a simplified, healthier twist. Gather your loved ones and savor the flavors of this hearty meal, creating memories around the table! #ChilesRellenos #Casserole #ComfortFood #MexicanCuisine #Foodie #RecipeIdeas #FamilyMeals
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Ingredients
  

4 large poblano chiles

1 lb ground beef

1 small onion, diced

2 cloves garlic, minced

1 teaspoon cumin

1 teaspoon chili powder

1/2 teaspoon smoked paprika

1 cup cooked rice (white or brown)

1 cup shredded cheese (cheddar or Monterey Jack)

1 cup crushed tomatoes (with juices)

1 cup beef broth

1/2 cup sour cream

Salt and pepper to taste

Fresh cilantro for garnish (optional)

Instructions
 

Preheat the oven to 375°F (190°C).

    Begin by charring the poblano chiles. Place them directly over an open flame on the stovetop or on a grill. Turn them occasionally until the skin is blistered and charred (about 5-7 minutes). Once charred, place in a bowl and cover with plastic wrap for about 10 minutes to steam. This will make peeling easier.

      While the chiles are steaming, in a large skillet over medium heat, cook the ground beef until browned. Add the diced onion and continue cooking until the onion is translucent. Stir in the minced garlic, cumin, chili powder, smoked paprika, and season with salt and pepper. Cook for an additional 2-3 minutes until fragrant.

        Remove the chiles from the bowl, peel off the charred skin, and carefully slice them open to remove the seeds. Set aside.

          In a large mixing bowl, combine the cooked beef mixture, cooked rice, half of the cheese, sour cream, and crushed tomatoes. Mix until well combined.

            In a greased 9x13-inch baking dish, spread half of the beef and rice mixture at the bottom of the dish. Layer the roasted poblano chiles over the mixture, then pour the remaining beef and rice mixture over the top, smoothing it out evenly.

              Pour the beef broth over the casserole, ensuring that it seeps down into the layers.

                Top with the remaining cheese.

                  Cover the dish with aluminum foil (to prevent sticking, you can spray the foil with cooking spray) and bake for 30 minutes. Remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and golden.

                    Let the casserole cool for about 10 minutes, then garnish with fresh cilantro if desired. Serve warm and enjoy!

                      Prep Time: 20 mins | Total Time: 1 hr | Servings: 6