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If you’re searching for a dish that embodies warmth and comfort, look no further than Baked Beef Chiles Rellenos Casserole. This hearty casserole combines the rich flavors of roasted Poblano peppers, seasoned ground beef, and melted cheese, resulting in a delightful meal that satisfies both the palate and the soul. Whether you're serving it for a family dinner or a gathering with friends, this casserole promises to be a hit, delivering a symphony of flavors in every bite.

Baked Beef Chiles Rellenos Casserole

Indulge in the ultimate comfort food with this Baked Beef Chiles Rellenos Casserole! Layers of roasted Poblano peppers, seasoned ground beef, and creamy cheese come together for a deliciously satisfying meal. Perfect for family dinners or gatherings, this casserole brings warmth and flavor to the table. Explore this easy-to-make dish that combines tradition with modern convenience. #ChilesRellenos #Casserole #ComfortFood #MexicanCuisine #Foodie #EasyRecipes #DinnerIdeas #Yummy
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Ingredients
  

4 large poblano peppers

1 lb ground beef

1 medium onion, chopped

2 cloves garlic, minced

1 can (15 oz) black beans, drained and rinsed

1 cup corn kernels (frozen or fresh)

1 tsp cumin

1 tsp chili powder

Salt and pepper to taste

2 cups shredded Monterey Jack cheese, divided

1 cup sour cream

4 large eggs

1/4 cup milk

1 tbsp olive oil

Fresh cilantro, for garnish (optional)

Instructions
 

Preheat the Oven: Begin by preheating your oven to 350°F (175°C).

    Prepare the Peppers: Roast the poblano peppers over an open flame or under the broiler for 10-15 minutes, turning occasionally until charred. Transfer them to a bowl, cover with plastic wrap, and let them steam for 10 minutes. Once cooled, peel off the charred skin and slice them open lengthwise to remove the seeds.

      Cook the Beef Mixture: In a large skillet over medium heat, add olive oil and sauté the chopped onion until translucent, about 3-4 minutes. Then, add the minced garlic, and cook for another minute. Add the ground beef to the skillet and season with cumin, chili powder, salt, and pepper. Cook until the beef is browned, about 7-10 minutes. Stir in the black beans and corn, cooking until heated through. Remove from heat and stir in 1 cup of shredded cheese.

        Assemble the Casserole: In a greased 9x13 inch baking dish, layer the opened poblano peppers. Spoon the beef mixture evenly into each pepper.

          Prepare the Egg Mixture: In a mixing bowl, whisk together the eggs, sour cream, and milk until smooth. Pour the egg mixture over the stuffed peppers.

            Top with Cheese: Sprinkle the remaining cup of shredded Monterey Jack cheese on top of the casserole.

              Bake: Place the casserole in the preheated oven and bake for 30-35 minutes or until the top is golden and the eggs are set.

                Garnish and Serve: Once baked, remove from the oven, let it cool slightly, and garnish with fresh cilantro if desired. Serve warm and enjoy this hearty dish!

                  Prep Time: 20 minutes | Total Time: 1 hour | Servings: 6