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Baked Beef Chiles Rellenos Casserole

4

0 min

Baked Beef Chiles Rellenos Casserole

Baked Beef Chiles Rellenos Casserole Photo 1

Category

Beef Recipes

Time

0 min

Serving

10 persons

Calories

325

Rating

4.00★ (32)

Cuisine

Mexican
Author: Victoria Buriak
This spicy beef and poblano pepper casserole is super-easy, delicious, and a low-carb version of chiles rellenos. Serve with dollops of low-fat sour cream and pico de gallo or salsa.

Ingredients

  • poblano peppers, halved and: 6 piece (seeded)
  • ½ pounds ground beef: 1 piece (to taste)
  • chili powder: 1 Tbsp
  • garlic: 2 clove (minced)
  • ground cumin: 1 tsp
  • oregano: 1 tsp (dried)
  • ground cayenne pepper: 0.25 tsp
  • ground paprika: 0.25 tsp
  • ground dried chipotle pepper: 0.25 tsp
  • salt and ground black pepper: (to taste)
  • onion: 1 piece (chopped)
  • tomatoes with green Chili peppers: 2 cans (14.5 ounce cans, diced)
  • cooking spray:
  • Mexican cheese blend: 3 cups (to taste, shredded)

Metric Conversion

Stages of cooking

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  1. Set the oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil. Place poblano peppers cut-side down onto the prepared baking sheet.
    Baked Beef Chiles Rellenos Casserole Photo 2
  2. Cook under the preheated broiler until poblano pepper skins have blackened and blistered, 5 to 8 minutes. Place blackened peppers into a bowl and cover tightly with plastic wrap. Allow peppers to steam as they cool, about 10 minutes.
    Baked Beef Chiles Rellenos Casserole Photo 3
  3. Heat a large skillet over medium-high heat. Add beef, chili powder, garlic, cumin, oregano, cayenne pepper, paprika, chipotle pepper, salt, and black pepper. Cook and stir until beef is no longer pink, about 4 minutes. Add onion; cook until slightly softened, about 2 minutes. Add tomatoes with green chiles; cook until onions are translucent, about 5 minutes more. Let beef mixture cool.
    Baked Beef Chiles Rellenos Casserole Photo 4
  4. Preheat the oven to 350 degrees F (175 degrees C). Spray a casserole dish with cooking spray.
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  5. Run water over the poblano peppers to remove skins and discard them; drain peppers on paper towels. Place a layer of peppers on the bottom of the prepared dish; place 1/3 of the beef mixture on top. Cover with 1 cup shredded Mexican cheese blend. Repeat layers twice more in the same order.
    Baked Beef Chiles Rellenos Casserole Photo 6
  6. Bake, uncovered, in the preheated oven until golden brown on top, about 35 minutes.
    Baked Beef Chiles Rellenos Casserole Photo 7

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