Baked Beef Chiles Rellenos Casserole

Dive into the comforting world of baked beef chiles rellenos casserole! This dish brings together roasted poblano peppers, flavorful ground beef, and gooey cheese in a hearty layered masterpiece that will delight your family and friends. Ideal for gatherings or cozy dinners, it's easy to make and packed with fresh ingredients. Enjoy the rich flavors and unforgettable satisfaction with every bite. #ChilesRellenos #Casserole #ComfortFood #MexicanCuisine #FamilyDinner #EasyRecipes

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Ingredients

4 large poblano peppers

1 pound ground beef

1 cup diced onions

2 cloves garlic, minced

1 teaspoon ground cumin

1 teaspoon smoked paprika

1 cup cooked rice

1 cup black beans, drained and rinsed

1 cup corn kernels (fresh or frozen)

2 cups shredded Monterey Jack cheese, divided

1 cup diced tomatoes (canned, drained)

1/2 cup chopped fresh cilantro

4 large eggs

1 cup milk

Salt and pepper, to taste

Olive oil, for greasing the baking dish

Instructions

Preheat the Oven: Preheat your oven to 375°F (190°C).

Prepare the Poblano Peppers: Place the poblano peppers on a baking sheet and roast in the oven until the skin begins to blister and char, about 20 minutes. Turn them occasionally for even roasting. Once done, remove from the oven and cover with a kitchen towel to let them steam for about 10 minutes. This will make peeling easier.

Sauté the Beef Filling: In a large skillet, heat a tablespoon of olive oil over medium heat. Add the diced onions and sauté until translucent, about 3-4 minutes. Add the minced garlic, ground beef, cumin, smoked paprika, salt, and pepper. Cook until the beef is browned and cooked through, about 7-10 minutes. Drain excess fat if necessary.

Combine Ingredients: In a large bowl, combine the cooked beef mixture, cooked rice, black beans, corn, diced tomatoes, half of the shredded cheese, and chopped cilantro. Mix well to combine.

Stuff the Peppers: Once the roasted poblano peppers are cool enough to handle, carefully peel off the skins. Cut a slit down one side of each pepper and remove the seeds. Stuff each pepper with the beef and rice mixture.

Prepare the Egg Mixture: In a separate bowl, whisk together the eggs, milk, salt, and pepper.

Assemble the Casserole: Grease a 9x13-inch baking dish with olive oil. Arrange the stuffed peppers side by side in the dish. Pour the egg mixture evenly over the peppers. Sprinkle the remaining shredded Monterey Jack cheese on top.

Bake: Bake in the preheated oven for 30-35 minutes, or until the casserole is set and the cheese is bubbly and golden.

Serve and Enjoy: Allow the casserole to cool for a few minutes before slicing into squares. Serve warm, garnished with additional cilantro, if desired.

Prep Time: 20 min | Total Time: 1 hr | Servings: 6