This is a delicious ground beef chile relleno casserole made with fresh, oven roasted poblano peppers. The smokey flavor the peppers give to this recipe is what makes this so delicious along with all the cheese. A delicious Mexican food recipe everyone is going to love.
Layered Chile Relleno Casserole
Making chile relleno casserole is just a matter of layering all the ingredients and baking it in the oven until with egg mixture is light and fluffy, the cheese is melted and the casserole is heated thoroughly.
Chile Relleno With Ground Beef And Cheese
Adding ground beef to this chile relleno recipe gives this dish additional flavor. Seasoned ground beef mixed with the flavors of the cheese, the peppers with their smokey flavor, along with the egg mixture, make for one delicious chile relleno casserole.
How To Roast Poblano Peppers
Line a baking sheet with foil, spray with non stick spray and preheat oven to 450°. Wash and dry peppers and place poblano peppers on baking sheet. Roast until peppers are charred and skin are blacken and bubbly, making sure to turn a few times. Approximately 20-25 minutes.
How To Remove The Skin From Poblano Peppers
Once the peppers have finished roasting, remove the baking sheet from oven and carefully place peppers in a glass bowl. Cover and let cool for a bit. When the peppers are cool enough to handle, remove the skin, slice in half lengthwise and rinse to remove seeds. Pat dry. The steam helps loosen the skin which makes removing the skin super easy.
How To Make Chile Relleno Casserole
Start out by frying the ground beef, onions and garlic in a large frying pan. Sprinkle with crushed red peppers, pepper and cumin. Once ground beef is thoroughly cooked, drain grease and return to pan.
Spray a 2 ½ quart baking dish with a non stick spray. Place a layer of peppers in the bottom, then ¾ cup of Monterey Jack cheese, ½ of the ground beef mixture, ½ cup Pepper Jack cheese, and ½ cup of sharp cheddar cheese. Repeat layers ending with sharp cheddar cheese.
In a small mixing bowl, whisk half & half, eggs and flour together. Pour on top of pepper mixture.
How To Bake Chile Relleno Casserole
Bake uncovered at 350° for 30-35 minutes. Add the remaining cheddar cheese on top and pop back in the oven for 15 more minutes or so.
Once cheese has browned a bit, remove from oven and enjoy with your favorite side dishes like refried beans, rice, etc.
Try This Ground Beef Chile Relleno Casserole Today
Here are a few more delicious Mexican recipes you can find on the blog: Taco Pie Casserole, Bacon Wrapped Stuffed Jalapeños, Fresh Spicy Guacamole, Cheesy Salsa Verde Taco Pasta, Awesome Chicken Burritos, plus many, many more delicious recipes.
Ground Beef Chile Relleno Casserole
Ingredients
- 4 large poblano peppers, roasted, seeded
- 1 lb ground beef
- ½ medium onion, chopped
- 2 cloves garlic, minced
- 1 tsp cumin
- 1 tsp pepper
- ½ tsp crushed red peppers
- 1 ½ cups Monterey Jack cheese, shredded
- 1 ½ cup sharp cheddar cheese, shredded
- 1 cups Pepper Jack cheese, shredded
- 1 ½ cups half & half
- ⅓ cup all-purpose flour
- 5 eggs
Instructions
Roast the Poblano Peppers
- Preheat oven to 450° and line a baking sheet with foil and spray with a non stick spray.
- Wash and dry peppers and place poblano peppers on baking sheet. Roast until peppers are charred and skin are blacken and bubbly, making sure to turn a few times. Approximately 20-25 minutes.
- Once peppers have finished roasting, remove from oven and carefully place in a glass bowl. Cover with plastic wrap and let cool for about 15 minutes. When cool enough to handle, remove skins, slice in half lengthwise and rinse to remove seeds. Pat dry.
For the Chile Relleno Casserole
- In a large frying pan, brown ground beef, onions and garlic. Add crushed red peppers, pepper and cumin. Once ground beef is thoroughly cooked, drain grease and return to pan.
- In a 2 ½ quart baking dish, spray with a non stick spray. Place a layer of peppers in the bottom, then ¾ cup of Monterey Jack cheese, ½ of the ground beef mixture, ½ cup Pepper Jack cheese, and ½ cup of sharp cheddar cheese. Repeat layers ending with sharp cheddar cheese.
- In a small mixing bowl, whisk half & half, eggs and flour together. Pour on top of pepper mixture.
- Bake uncovered at 350° for 30-35 minutes. Add remiaining ½ cup of cheddar cheese on top and pop back in the oven for 15 more minutes or so.
- Once cheese has browned a bit, remove from oven and enjoy with your favorite side dishes like refried beans, rice, etc.
Notes
Nutrition
Here’s a few pics that are the perfect size for pinning to Pinterest.
Enjoy, Terri
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Terrific, Terri! Perfect, easy peasy and great for kids. Not hot and spicy so you can tailor it to your own heat factor. Just for bulk, I added a mix of quinoa & black beans as another layer.
Thank you so much for sharing, Vicky~ I’m so glad you liked this recipe. And, thanks for the 5 star rating too! :)
Love this recipe- so much you could do with it to add ingredients/veggies too! I didn’t add as much cheese as the recipe called for, probably did 3 cups total. Made mine with four eggs and a cup of oat milk and it was more than enough. I did almond flour to make it low-carb. And I sprinkled in some frozen corn to the middle layer to add some fiber and texture. I’m mixed in some chipotle powder, cumin, and garlic powder to the egg mixture. Adding mushrooms and zucchini or spinach would be delicious with this recipe too. Thanks for the recipe, will be enjoying this one again and again.
Thank you so much for sharing all your tips and ideas, Jaime! I love hearing different ways to change up the ingredients/flavor, and I’m so glad you love this recipe. Thanks again for sharing! :)
These were delicious!!! Thank you, my family loved them.
Thank you so much Lori. I’m so glad your family loved this recipe. :)