Fiesta Beef Chiles Rellenos Bake a Casserole Celebration
Table of Contents
Recipe Introduction
Fancy a bit of Mexican comfort food, yeah? Ever found yourself craving Baked Beef Chiles Rellenos Casserole but dreading the faff of making individual rellenos? Honestly, me too.
This recipe is the answer! It delivers all the amazing cheesy, beefy, mildly spicy goodness without all the hassle.
Why This Casserole Rocks
Chile Relleno Bake is thought to have originated in Puebla, Mexico. It is traditionally a festive dish. Our easy version is a weeknight wonder.
This Mexican Casserole Recipe Beef serves 6-8 people. It is perfect for family or a potluck, trust me.
The Benefits are Delicious!
Poblano Pepper Casserole is packed with flavor and good stuff. Ground beef provides protein, and poblano peppers bring a mild heat and a dose of vitamins.
This dish is perfect for a casual get-together or a cozy night in. What makes this Easy Chiles Rellenos Casserole so special? It's the perfect balance of flavours and textures.
Plus, it's so much easier than making individual rellenos!
Ingredients
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For the Poblano Peppers:
- 6 large poblano peppers
- 1 tablespoon olive oil
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For the Beef Filling:
- 1 pound ground beef
- 1 medium yellow onion
- 2 cloves garlic
- 1 (14.5 ounce) can diced tomatoes
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/4 teaspoon dried oregano
- Salt and black pepper to taste
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For the Cheese:
- 2 cups shredded Monterey Jack cheese
- 1 cup shredded cheddar cheese
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For the Egg Batter:
- 6 large eggs
- 1 cup milk
- 1/4 cup all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Cooking Made Easy
Let me share a little secret. I once tried making traditional chiles rellenos for a dinner party. Oh my gosh , what a disaster! That's why I love this casserole version.
It's foolproof.
Serving Suggestions
Serve this Ground Beef Chili Relleno Casserole with a dollop of sour cream. Add chopped cilantro and a side of Mexican rice.
Don't forget the margaritas! This Weeknight Chiles Rellenos Casserole is a guaranteed crowd pleaser. It is the best Chiles Rellenos Recipe Beef .
Ingredients & Equipment: Your Fiesta Starts Here!
Alright, let’s talk shop, yeah? You wanna nail this Fiesta Beef Chiles Rellenos Bake , so gotta have the right kit.
Think of it like this: decent ingredients plus right gear equals pure deliciousness. And honestly, who doesn't want a delicious chile relleno bake ?
Main Ingredients: The Heart of the Casserole
Let's break down what you will need for this Baked Beef Chiles Rellenos Casserole .
Poblano Peppers: You'll need 6 big ones (around 2 lbs/900g ). Good ones should be firm and dark green. If you can't find them, grab a can of whole green chiles to make an Easy Chiles Rellenos Casserole .
Ground Beef: A pound ( 450g ) of 80/20 blend. I prefer this because it’s flavourful without being too greasy for our Ground Beef Chili Relleno Casserole .
Onion & Garlic: 1 medium yellow onion and 2 cloves garlic. Simple, right? You know, my nan used to say everything tastes better with garlic.
Diced Tomatoes: 1 (14.5 ounce/411g) can, undrained. Don’t skip the juice! It adds flavor.
Spices: 1 teaspoon (5ml) chili powder, 1/2 teaspoon (2.5ml) cumin, 1/4 teaspoon (1.25ml) oregano. These are the bedrock of the flavors!
Cheese: 2 cups (8 ounces/225g) Monterey Jack and 1 cup (4 ounces/110g) cheddar, shredded. Go for good quality cheese.
Eggs & Milk: 6 large eggs and 1 cup (240 ml) milk, whole or 2%.
Flour: 1/4 cup (30g) all-purpose.
Seasoning Notes: Flavor Power Ups
The chili powder, cumin, and oregano are a must. This Mexican Casserole Recipe Beef relies on this trio. Need a sub? A touch of smoked paprika can add depth.
For that extra oomph, a pinch of cayenne will spice things up and transform the Chile Relleno Casserole With Ground Beef .
Equipment Needed: Keep It Simple, Stupid
- Baking Sheet: For roasting those poblanos.
- Large Skillet: For browning the beef.
- 9x13 inch Baking Dish: Obvious, right?
- Whisk: To make a smooth batter.
- Mixing Bowls: Because organisation is key! Honestly, clean as you go, it helps.
You really don't need any crazy gadgets for this Weeknight Chiles Rellenos Casserole . A Chile Relleno Bake this accessible is a win. The goal is deliciousness, not kitchen clutter.
Enjoy your Poblano Pepper Casserole , yeah?
Cooking Method: Turning Tradition into a Fiesta with Baked Beef Chiles Rellenos Casserole
Alright, let's talk Baking . It’s my go-to when I want something hearty and satisfying without standing over a hot stove all day.
And honestly, who doesn't love a good casserole? So, we are taking this classic and making an Easy Chiles Rellenos Casserole which is absolutely perfect for weeknight chiles rellenos casserole dinners!
Prep Steps: Setting the Stage for Casserole Glory
Mise en place is KEY. That means getting all your ducks in a row before you even think about turning on the oven.
For our Fiesta Beef Chiles Rellenos Bake , roast those poblanos first. Blacken them under the broiler, on a grill, or even over a gas flame.
Then, chuck them in a bowl covered with cling film so they steam. This makes peeling them much easier. Essential mise en place is the real MVP.
Now, let's get organised! While the peppers are steaming, brown your ground beef. Trust me, a little prep saves a ton of time.
And don't forget safety! Use oven mitts when handling those hot peppers, yeah?
step-by-step: From Humble Ingredients to Casserole Superstar
Right, let's get this show on the road. Here's the lowdown:
- Spread half the roasted poblanos in your 9x13 inch baking dish.
- Top with your cooked ground beef mixture. It's going to have that authentic Mexican Casserole Recipe Beef flavour.
- Sprinkle generously with Monterey Jack and cheddar cheeses. Seriously, don't skimp on the cheese.
- Layer the remaining poblano peppers over the cheese.
- Whisk together your eggs, milk, flour, salt, and pepper for the egg batter.
- Pour the egg batter evenly over the entire casserole.
- Bake in a preheated oven at 375° F ( 190° C) for about 45 minutes , or until golden brown and bubbly.
Remember to let it rest for 10 minutes before slicing!
Pro Tips: Nailing the Baked Chili Relleno Casserole
Here’s a killer pro tip: Don't overbake ! You want the batter set but not dry. And if you are going to make a Ground Beef Chili Relleno Casserole make sure to add a little love to the beef filling too.
Want extra flavour? Chuck a pinch of cayenne into the beef for a kick, or use pepper jack cheese. Also, you can prep the beef filling a day ahead.
It saves so much time. The common mistake is the skin of the pepper will be hard to peel. Cool your peppers smart and your Poblano Pepper Casserole will be easier to make.
Honestly, this Baked Beef Chiles Rellenos Casserole is one of those recipes that just gets better with time and practice. So, don't be afraid to experiment and make it your own. Enjoy!
Recipe Notes for Your Baked Beef Chiles Rellenos Casserole
Right then, let's talk about making this Baked Beef Chiles Rellenos Casserole the absolute best it can be. Honestly, I’ve tweaked this recipe over years, and these notes are the gold dust.
You'll be making a Chiles Rellenos Recipe Beef casserole like a pro.
Serving Suggestions: It's All About the Presentation, Mate!
Think bright and cheerful! Plating is important. Cut a generous slice of your Chile Relleno Bake and lay it on a plate.
Dollop with a bit of sour cream or Mexican crema, you know, the proper stuff. A sprinkle of fresh cilantro adds a pop of colour.
On the side, why not some classic Mexican rice and refried beans? A nice, cold margarita or a Mexican beer also goes down a treat! It makes it a true Mexican Casserole Recipe Beef feast.
Storage Tips: Keep it Fresh, Keep it Tasty
If you've got leftovers of your delicious Ground Beef Chili Relleno Casserole lucky you! just pop them in an airtight container and into the fridge.
It'll keep happily for up to 3 days. For longer storage, you can freeze it. Wrap it tightly in cling film, then foil.
It'll be good for a couple of months.
Reheating is easy. Microwave it, or, for best results, bake it in the oven at 350° F ( 175° C) until heated through. Make sure it's piping hot!
Variations: Making it Your Own
Fancy a veggie version? Easy peasy! Just swap out the ground beef with cooked quinoa or black beans. Sorted! Or, want to kick it up a notch? Add some diced jalapeños to the beef filling or use pepper jack cheese.
Get the Easy Chiles Rellenos Casserole just right.
If you're watching the carbs, ditch the flour in the egg batter for a Keto Adaption.
If you cannot find Poblano peppers you can use canned, whole green chiles or, you can use mozzarella cheese as a replacement for Monterrey Jack cheese .
Nutrition Basics: Goodness in Every Bite
Each serving of this Chile Relleno Casserole With Ground Beef packs a punch. You're looking at roughly 450-550 calories, a good hit of protein (30-35g), and enough carbs and fats to keep you going.
The poblano peppers offer some vitamins and antioxidants. But remember, this is just an estimate!
So there you have it. Armed with these notes, you're ready to whip up a truly smashing Baked Chili Relleno Casserole .
Don't be afraid to experiment and have a bit of fun with it. You got this! You will have this Weeknight Chiles Rellenos Casserole perfected!
Frequently Asked Questions
Can I prepare the Baked Beef Chiles Rellenos Casserole ahead of time?
Absolutely! You can assemble the entire casserole, cover it tightly with cling film, and store it in the refrigerator for up to 24 hours before baking. Add a few extra minutes to the baking time if baking straight from the fridge. Like a good cuppa tea, a little planning ahead can make all the difference!
How do I store leftover Baked Beef Chiles Rellenos Casserole?
Store any leftover casserole in an airtight container in the refrigerator for up to 3-4 days. Reheat individual portions in the microwave or larger portions in a preheated oven at 350°F (175°C) until heated through. It's almost as good as a cheeky takeaway, but way cheaper!
What if I can't find poblano peppers? Are there any good substitutes for this Baked Beef Chiles Rellenos Casserole recipe?
No poblanos, no problem! You can substitute canned, whole green chiles just make sure to drain them well before using. You could also use Anaheim peppers, though they're a bit milder, or even a mix of green bell peppers (though the flavor won't be quite the same a bit like swapping Yorkshire pudding for toast with your Sunday roast!).
Is there a vegetarian version I can make?
Definitely! To make a vegetarian version of this Baked Beef Chiles Rellenos Casserole, simply substitute the ground beef with cooked quinoa, black beans, or a plant based ground beef substitute. You might also want to add some extra veggies like corn or zucchini for added flavor and texture.
Just remember, no meat feast pizzas in the oven afterwards!
How can I make the Baked Beef Chiles Rellenos Casserole spicier?
If you like a bit of a kick, there are a few ways to spice things up! Add diced jalapeños or serrano peppers to the beef filling. You could also use pepper jack cheese for an extra layer of heat or a pinch of cayenne pepper to the beef mixture.
Start with a small amount and taste as you go - you can always add more, but you can't take it away, much like adding salt to your chips!
What are the dietary adaptions I can make with this recipe?
You can easily adapt this dish to the Keto diet by removing the flour from the Egg Batter and using a blend of cheeses that are lower in carbohydrates, such as mozzarella, provolone, or parmesan. When adopting this recipe to a lower carb diet, also be sure that the can of diced tomatoes has no added sugar.
Fiesta Beef Chiles Rellenos Bake A Casserole Cel
Ingredients:
Instructions:
Nutrition Facts:
| Calories | 450-550 |
|---|---|
| Fat | 25-35g |
| Fiber | 20-25g |