Savory Baked Beef Stuffed Chiles Rellenos Casserole
Ingredients:
- 1 lb ground beef
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- 1 can (4 oz) diced green chiles, drained
- 1 cup shredded Monterey Jack cheese
- 1 cup shredded cheddar cheese
- 4 large poblano peppers, roasted, peeled, and seeded
- 4 large eggs
- 1 cup milk
- 1/2 cup all-purpose flour
- 1/2 teaspoon baking powder
- Fresh cilantro, chopped (optional, for garnish)
Directions:
- Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
- In a skillet over medium heat, cook ground beef, onion, and garlic until beef is browned and onion is softened. Drain excess fat.
- Stir in ground cumin, chili powder, salt, and pepper. Remove from heat and let cool slightly.
- In a large bowl, combine cooked beef mixture, diced green chiles, Monterey Jack cheese, and half of the cheddar cheese.
- Carefully stuff each roasted poblano pepper with the beef and cheese mixture, then place them in the prepared baking dish.
- In another bowl, whisk together eggs, milk, flour, and baking powder until smooth. Pour the egg mixture evenly over the stuffed peppers.
- Sprinkle the remaining cheddar cheese over the top.
- Bake for 30-35 minutes, or until the casserole is set and the cheese is melted and lightly browned.
- Remove from oven and let cool for 5 minutes before serving. Garnish with chopped cilantro if desired.
- Prep Time: 20 minutes | Cooking Time: 35 minutes | Total Time: 55 minutes
- Kcal: 380 kcal | Servings: 4 servings
FAQs:
- What ingredients are needed to make Baked Beef Chiles Rellenos Casserole?
- You will need poblano peppers (or canned whole green chiles), ground beef (or turkey), onion, garlic, shredded cheese (such as Monterey Jack or cheddar), eggs, milk, flour, baking powder, salt, and optional toppings like salsa, sour cream, or chopped cilantro.
- How do I prepare the poblano peppers for this casserole?
- If using fresh poblano peppers, roast them over an open flame or under the broiler until the skins are charred. Place them in a sealed plastic bag for about 10 minutes to steam. Peel off the skins, slit them open, remove the seeds and membranes, and pat them dry with paper towels before stuffing.
- Can I use canned whole green chiles instead of fresh poblanos?
- Yes, you can use canned whole green chiles as a convenient alternative. Drain them well and pat them dry with paper towels before using them in the casserole.
- How do I assemble the Baked Beef Chiles Rellenos Casserole?
- Start by stuffing the prepared poblano peppers (or canned chiles) with a mixture of cooked ground beef, onions, garlic, and shredded cheese. Arrange them in a baking dish. In a separate bowl, whisk together eggs, milk, flour, baking powder, and salt. Pour this mixture over the stuffed peppers. Bake until the egg mixture is set and golden brown.
- Can I make this casserole ahead of time?
- Yes, you can assemble the casserole ahead of time and refrigerate it, covered, for up to 24 hours before baking. Alternatively, you can freeze the assembled casserole (unbaked) for up to 3 months. Thaw overnight in the refrigerator before baking as directed.