Baked Beef Chiles Rellenos Casserole Recipe

Everybody loved it! I’m glad we tried. After I finished I realized it didn’t go very far on portions. I thought it needed corn tortillas or something but everyone said not to touch it! I used ground turkey and didn’t miss any flavor at all!

Recipe Author Here - The poblanos I'm able to purchase from my local produce market are very large. 2, split open, will cover the bottom of a 9 x 13 baking pan. If you only have access to smaller poblanos, you may want to increase to a total of 9 or even 12. When no poblanos are available to us, we've often substituted zucchini "planks", sliced maybe 1/4" thick, tossed with olive oil and seasoned with salt, pepper, garlic & onion powder, chili powder, cayenne and cumin. Jalapeno powder adds a yummy, slightly spicy, twist!

I cheated. I used canned roasted chili's. I used 3 of the 7oz. cans of Ortega fire roasted whole green chilis. That is one can per layer. It was delicious.

I did things a little differently. I started by toasting the spices. Which I subbed red chili flakes for the chili powder , I added the garlic and onion, then to deglaze the pan I used the juice from the canned tomatoes. Let that cook down then added the beef.seasoned with salt and Aleppo pepper.i grated Oaxaca cheese and queso chihuahua, the Oaxaca I seasoned with salt. Instead of charring and skinning the peppers, I roasted them at 450 for 15 min. I dislike the texture of skinless peppers. I put a little bit of sauce on the bottom of the pan like one does for lasagna, a layer of peppers, cheese, sauce, then repeated the layers. I thought this recipe was rich and deeply satisfying. As I pass it on , I am calling it a Mexican vibe stuffed pepper casserole. I can't wait to make it again!

I used shredded chicken instead, but it was totally delicious!

Very spicy and loaded with flavor. I have to agree with others that this is a smaller recipe than indicated. You will want to use a small casserole dish if made as written. I’ve made this recipe many times and use an 11 x 8 oval casserole dish. It takes 9 or 10 large poblano peppers. I also use 2lbs of ground beef and slightly heap the tablespoon/teaspoon when measuring. I don’t measure the cheese, but can say with certainty that I use more than stated in the recipe. I like to cook the ground beef first and drain off the fat. Then I proceed with adding the onions, seasonings, and tomatoes. I will drain off all of the liquid again before layering in the casserole dish. If you don’t, you will end up with a watery casserole. In my opinion, poblano peppers are the hardest to roast and peel. I find it is easier to roast the peppers whole, then cut in half and remove the seeds. Either way is messy. It is worth the effort.

I used an 8x11" (2 qt) casserole, could have gone down a size, so this is small -- 10 servings seems unrealistic, maybe 6 at most. Not a fan, but I made some changes so not going to ding it. I also used turkey, more garlic as recommended, but cut back to 2 cups of cheese. Chipotle seasoning was $6/bottle, no thanks, so I skipped that.

My husband thought this was excellent. I would use leaner beef next time. I didn’t have tomatoes with green chilies, so I used salsa instead. I also used shredded Halvarta cheese since that’s what I had in the fridge. All worked out great!! Don’t be afraid to substitute.

Made with ground turkey instead of beef. Followed recipe, was a little runny- recommend draining cans of tomatoes. Good for people on low carb diet. Tasted great!

Not a Chile rellano casserole. Added a layer of retried beans. Great as a dip with tortilla chips and super as a filling for tacos!

I screwed up and only put poblanos on the bottom and then I ran out so I would say give yourself atleast a dozen large poblanos for this recipe. I did half andouille sausage half burger because that’s what I had and it was delicious. It sat in my fridge because I was disappointed in not layering correctly. 2 days layering we got hungry and bam it’s in the weekly rotation.

No changes needed!

Delicious, simple, a crowd-pleaser. I personally would, if I were in a hurry, replace the fresh poblanos with canned. The taste is still delicious and much quicker and easier.

So simple, yet so damn tasty.

It was incredibly good! I always add extra cheese!

The flavor was good but with 2 cans of diced tomatoes it was more like soup than chili relleno casserole. Next time i will leave out the tomatoes!

No changes were made. My hubby loved it. Start early when preparing with a deadline. Thank for sharing a truly unique dish.

Absolutely delicious! Just enough spicy kick. I did drain the ro-tel first, as well as the meat, but was still a little greasy due to all the cheesy goodness. Eating it with tortillas definitely helped.

I liked it but my family didn’t care for the peppers.

Like the flavor, but way too watery- thinking the canned tomatoes should be drained first ? (and/or half the amount.) Also the spices are off, a little bland.