Name: Baked Beef Chiles Rellenos Cecake
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Cuisine: Mexican
Ingredients: 1 lb ground beef (lean or 80/20); 1 small onion, diced; 2 cloves garlic, minced; 1 teaspoon ground cumin; 1 teaspoon chili powder; 1/2 teaspoon smoked paprika; Salt and pepper to taste; 1 (14.5 oz) can diced tomatoes (drained); 1/2 cup cooked rice (optional, for added texture); 1/4 cup fresh cilantro, chopped (optional); 4 large poblano peppers (or 6-8 Anaheim peppers); 2 cups shredded cheese (Mexican blend or cheddar); 1/2 cup heavy cream (or milk for a lighter version); 3 large eggs; 1 teaspoon baking powder; 1/2 teaspoon ground cumin; Salt and pepper to taste

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Baked Beef Chiles Rellenos Casserole is a delicious and hearty dish that takes all the flavors of the classic Mexican chiles rellenos and turns them into a simple, baked casserole. Tender roasted chiles stuffed with seasoned beef are layered with cheese and a rich, flavorful sauce, then baked until bubbly and golden. This easy-to-make casserole is a perfect weeknight dinner or a crowd-pleasing dish for gatherings.

Why You’ll Love This Recipe

This casserole brings all the savory, smoky, and cheesy goodness of traditional chiles rellenos in a simplified, baked form. The beef mixture is flavorful and juicy, while the roasted chiles add a delicious smoky heat. The creamy cheese ties everything together and makes this dish irresistible. It’s a one-pan meal that’s easy to prepare and perfect for feeding a family or guests. Plus, it can be made ahead of time, making it even more convenient for busy nights.

Baked Beef Chiles Rellenos Cecake

Ingredients

6 large poblano peppers, roasted, peeled, and seeds removed
1 lb ground beef
1 medium onion, chopped
2 cloves garlic, minced
1 teaspoon cumin
1 teaspoon chili powder
1/2 teaspoon paprika
Salt and pepper to taste
1 can (14 oz) diced tomatoes with green chiles
1/2 cup cooked rice (optional, for added texture)
1 cup shredded Monterey Jack cheese
1 cup shredded cheddar cheese
1/2 cup sour cream (optional, for extra creaminess)
1 tablespoon olive oil

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Roast the poblano peppers: Preheat your oven to 400°F (200°C). Place the poblano peppers on a baking sheet and roast them in the oven for about 15-20 minutes, turning occasionally, until the skin is blackened. Remove the peppers from the oven and place them in a bowl. Cover with a damp towel and let them steam for 10 minutes. Peel off the skin, remove the seeds, and set the peppers aside.
Cook the beef mixture: While the peppers are cooling, heat olive oil in a large skillet over medium heat. Add the chopped onion and garlic and sauté for 3-4 minutes until soft. Add the ground beef and cook until browned, breaking it up as it cooks. Stir in the cumin, chili powder, paprika, salt, and pepper. Add the diced tomatoes with green chiles and simmer for 5-7 minutes. If using rice, stir it in now and cook for another 2 minutes. Remove from heat.
Stuff the peppers: Carefully stuff each roasted poblano pepper with the beef mixture, packing it in as much as possible. If the peppers are too large, you can cut them in half to make them easier to work with.
Assemble the casserole: Preheat your oven to 375°F (190°C). Spread a thin layer of sour cream (if using) in the bottom of a 9×13-inch baking dish. Place the stuffed peppers in the baking dish in a single layer. Top the peppers with the shredded Monterey Jack and cheddar cheeses, then cover with aluminum foil.
Bake: Bake the casserole for 20-25 minutes, until the cheese is melted and bubbly. For an extra golden top, remove the foil and bake for an additional 5 minutes.
Serve: Allow the casserole to cool for a few minutes before serving. Garnish with fresh cilantro, a squeeze of lime, or extra sour cream if desired. Serve with a side of rice or a simple salad for a complete meal.

Servings and timing

Servings: 6 servings
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes

Variations

Vegetarian version: Swap the ground beef for a plant-based protein like lentils, black beans, or a meat alternative to make a vegetarian version of this casserole.
Spicy version: If you love heat, add a chopped jalapeño to the beef mixture or drizzle with hot sauce before serving.
Add more vegetables: Incorporate chopped bell peppers, corn, or zucchini into the beef mixture for added nutrition and flavor.
Cheese alternatives: Use a mix of different cheeses, such as Oaxaca cheese, pepper jack, or even a vegan cheese alternative for a dairy-free version.

Storage/Reheating

Storage: Store leftover casserole in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat the casserole in the oven at 350°F (175°C) for 10-15 minutes, or until heated through. You can also microwave individual servings for 1-2 minutes.

FAQs

Can I use other types of peppers?

Yes, you can substitute poblano peppers with Anaheim or other mild peppers. However, poblano peppers are the most common choice for their size and flavor.

Can I make this casserole ahead of time?

Yes, you can prepare the casserole a day ahead and refrigerate it before baking. Simply cover it tightly with plastic wrap or foil, and bake as directed when ready to serve. You may need to add a few extra minutes to the baking time if it’s cold from the fridge.

How do I make sure the peppers are soft?

Roasting the poblanos properly ensures that they become soft and tender. If you prefer softer peppers, you can roast them a little longer or steam them in the bowl for a few minutes to loosen the skin further.

How do I make this casserole spicier?

To add more spice, include chopped fresh chilies like jalapeños or serranos in the beef mixture, or sprinkle some red pepper flakes on top of the casserole before baking.

Can I freeze this casserole?

Yes, you can freeze the casserole before baking. Assemble the casserole, cover it tightly with foil, and freeze for up to 3 months. When ready to bake, thaw overnight in the refrigerator and bake as instructed, adding a few extra minutes to the baking time.

What should I serve with this casserole?

This casserole pairs well with Mexican rice, a fresh salad, or even a side of guacamole and tortilla chips for a complete meal.

Can I use cooked rice instead of uncooked rice?

Yes, you can substitute cooked rice for uncooked rice. Simply add about 1 to 1 1/2 cups of cooked rice to the beef mixture and stir it in before stuffing the peppers.

Conclusion

Baked Beef Chiles Rellenos Casserole is a delicious, easy-to-make twist on the classic chiles rellenos. With flavorful beef, smoky poblano peppers, and melty cheese, this casserole is a crowd-pleasing dish that can be enjoyed by everyone. Whether you’re serving it for a family dinner or a gathering, it’s a hearty and satisfying meal that will leave everyone coming back for seconds.