Looking for a flavorful, comforting dinner that’s both easy to make and impressive enough to serve guests? This Baked Beef Chiles Rellenos Casserole brings all the bold, cheesy, and smoky flavors of classic Mexican chiles rellenos—without the fuss of frying.
Tender poblano peppers are stuffed with a savory beef filling, layered with cheese, and baked under a creamy, golden egg topping. It’s hearty, comforting, and perfect for family dinners, potlucks, or weeknight meals that need a little extra flair.
🌶️ Why You’ll Love This Recipe
- Family-Friendly Comfort Food: A satisfying meal everyone will enjoy.
- Make-Ahead Convenience: Assemble ahead of time and bake when ready.
- Rich, Balanced Flavors: Smoky poblanos, seasoned beef, and creamy cheese create a perfect bite.
- Easily Customizable: Adjust the heat or swap cheeses to suit your taste.
🛒 Ingredients
For the Peppers & Filling
- 8 large poblano peppers
- 1 lb ground beef
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 can (15 oz) diced tomatoes, drained
For the Topping
- 2 cups shredded Monterey Jack cheese
- 3 eggs
- 1 cup milk
- ⅓ cup all-purpose flour
- 1 teaspoon baking powder
🍳 Kitchen Equipment
- Skillet – for browning the beef
- Broiler or gas flame – to char peppers
- Mixing bowls – for filling and topping
- 9×13-inch baking dish – for baking the casserole
👩🍳 How to Make Baked Beef Chiles Rellenos Casserole
Step 1: Prep the Poblano Peppers
- Char the Peppers: Place under a broiler or over an open flame, turning occasionally, until the skins blister.
- Steam & Peel: Transfer to a bowl, cover with plastic wrap, and steam for 10 minutes. Peel off skins.
- Remove Seeds: Cut a slit down one side of each pepper and carefully remove the seeds.
Step 2: Make the Beef Filling
- Cook the Meat: In a skillet over medium heat, cook the ground beef with onion and garlic until browned. Drain excess grease.
- Season: Stir in cumin, smoked paprika, salt, pepper, and diced tomatoes. Simmer until heated through.
Step 3: Assemble the Casserole
- Stuff the Peppers: Fill each pepper with the beef mixture and arrange in a greased baking dish.
- Add Cheese: Sprinkle half of the shredded cheese over the stuffed peppers.
Step 4: Mix the Topping
- Combine: In a bowl, whisk eggs, milk, flour, and baking powder until smooth.
- Pour Over Peppers: Spread evenly over the casserole.
- Top with Cheese: Sprinkle the remaining cheese on top.
Step 5: Bake
- Bake at 350°F (175°C) for 35–40 minutes, or until the center is set and the top is golden brown.
💡 Tips for Success
- Char Carefully: Rotate peppers often to avoid burning.
- Even Filling: Use a small spoon to fill each pepper neatly.
- Cheese Swaps: Try cheddar or pepper jack for a different flavor profile.
- Thicker Topping: Add 1 extra tablespoon of flour for a firmer texture.
🧀 FAQs
Can I use canned green chiles instead of fresh poblanos?
Yes, but canned chiles are softer and less smoky in flavor.
Is this casserole spicy?
Poblanos are mild, but you can spice things up with Anaheim or jalapeño peppers.
Can I make it ahead?
Absolutely! Assemble the casserole, cover, and refrigerate up to 24 hours before baking.
How do I reheat leftovers?
Reheat at 350°F for 15–20 minutes or until warmed through.
🌮 Final Thoughts
This Baked Beef Chiles Rellenos Casserole combines everything you love about traditional chiles rellenos—smoky peppers, seasoned beef, melty cheese, and a creamy baked topping—all in one easy dish.
It’s simple enough for weeknights yet special enough for entertaining. Serve it with rice, refried beans, or a crisp green salad for a complete meal.