If you’re searching for a weeknight dinner that hits every note—cozy, bold, cheesy, and packed with flavor—the Baked Beef Chiles Rellenos Casserole is sure to become a beloved staple in your kitchen. Imagine all the festive flavors of classic chiles rellenos, but with none of the fuss of frying or stuffing. This layered wonder delivers tender beef, roasted green chiles, oozing cheese, and a soft golden egg topping in every bite. Whether you’re feeding family or a small gathering of friends, this casserole guarantees smiles all around and brings people back for seconds!
Ingredients You’ll Need
You’ll love how every ingredient in Baked Beef Chiles Rellenos Casserole is easy to find and straightforward, yet each plays a pivotal role in creating big flavors and great texture. From the mild heat of the chiles to that dreamy cheesy melt, don’t skip any—each one truly counts!
- 1 pound ground beef: The hearty, flavorful base that brings richness and substance to every layer of the casserole.
- 1 small onion, diced: Adds gentle sweetness and a boost of savory depth to the beef filling.
- 2 garlic cloves, minced: Fresh garlic brightens everything, so don’t be shy—this is a flavor-maker.
- 1/2 teaspoon ground cumin: For that earthy, warm note reminiscent of your favorite Mexican dishes.
- 1/2 teaspoon chili powder: Balances flavor with just a touch of heat—use your favorite blend!
- 1/4 teaspoon salt: Helps all the flavors pop; if your cheese is salty, taste before adding extra.
- 1/4 teaspoon black pepper: A subtle kick to the savory beef mixture.
- 1 can (7 oz) whole green chiles, drained and split open: These mild, roasted peppers add authentic flavor and a beautiful layer to every bite.
- 1 1/2 cups shredded Monterey Jack cheese: This cheese melts beautifully, adding creaminess and that signature stretchy pull.
- 1 1/2 cups shredded cheddar cheese: For sharpness, color, and a satisfying cheesy top—mixing cheeses gives the best melt!
- 4 large eggs: The eggs create the light and fluffy casserole “crust” that holds everything together.
- 1 cup whole milk: Makes the custard base creamy and rich, enveloping every bite.
- 1/4 cup all-purpose flour: This helps the egg mixture set and gives structure—swap for gluten-free if needed.
- Nonstick cooking spray: Keeps your casserole from sticking and ensures easy serving every time.
How to Make Baked Beef Chiles Rellenos Casserole
Step 1: Prep the Dish
Start by preheating your oven to 350°F and give your 9×9-inch baking dish a generous coating of nonstick spray. This step makes clean-up a breeze and ensures your casserole comes out in perfect slices later on.
Step 2: Sauté the Beef and Aromatics
In a large skillet over medium heat, cook the ground beef with the diced onion until the meat is browned and the onions are softened, usually about 6 to 8 minutes. Once the beef has lost its pink color, add the minced garlic, cumin, chili powder, salt, and pepper, stirring everything together and letting it cook for another minute until the spices are fragrant. If there’s excess fat, now’s the time to drain it off for a lighter casserole.
Step 3: Layer the Chiles, Beef, and Cheese
Line the bottom of your baking dish with half of the drained, split-open green chiles, smoothing them out so they cover the surface. Spoon on half of the beef mixture, and then sprinkle over half of the Monterey Jack and cheddar cheeses. Repeat the layers with the remaining chiles, beef, and finally, the rest of the cheese. These layers guarantee that every serving has a bit of everything!
Step 4: Make the Egg Mixture
In a bowl, whisk together the eggs, whole milk, and flour until you have a silky-smooth mixture with no lumps. This simple custard will puff up while baking and hold the casserole together, giving you those signature chiles rellenos vibes without any frying required.
Step 5: Pour, Bake, and Let Rest
Carefully pour the egg mixture all over your casserole, making sure it seeps into every corner and evenly soaks the layers. Place the baking dish in your oven and bake for 40 to 45 minutes, until the top is golden, bubbling, and the center has set. The hardest part? Let the Baked Beef Chiles Rellenos Casserole rest for 10 minutes before slicing—this gives everything time to settle for the tastiest, tidiest servings!
How to Serve Baked Beef Chiles Rellenos Casserole
Garnishes
A sprinkle of chopped fresh cilantro, a few sliced green onions, or even a drizzle of your favorite salsa makes every plate pop with flavor and color. Don’t forget a dollop of sour cream or a few avocado slices for that cool, creamy contrast—these are the finishing touches that take your Baked Beef Chiles Rellenos Casserole from delicious to unforgettable.
Side Dishes
Pair your casserole with classic Mexican-American sides like refried beans, fluffy Mexican rice, or a crisp salad with lime vinaigrette. Fresh corn tortillas or tortilla chips on the side are perfect for sopping up all the cheesy goodness and making the meal feel complete.
Creative Ways to Present
If you want to really impress, cut the casserole into neat squares and plate them with colorful garnishes on individual plates for a more elegant look. Or, serve it family-style with bold, festive dishes for casual gatherings. This Baked Beef Chiles Rellenos Casserole is also wonderful for brunch with a side of simple fruit salad or roasted breakfast potatoes.
Make Ahead and Storage
Storing Leftovers
Once cooled, store leftover Baked Beef Chiles Rellenos Casserole tightly covered in the refrigerator for up to 4 days. The flavors actually deepen as it sits, so leftovers are a treat and make for super easy lunches or dinners later in the week.
Freezing
Yes, this casserole freezes beautifully! Cool it completely, then wrap individual portions or the whole pan tightly in plastic wrap and foil. Label and freeze for up to 2 months. When you’re ready, thaw overnight in the fridge so it reheats evenly.
Reheating
For best texture, reheat Baked Beef Chiles Rellenos Casserole in the oven at 350°F until hot and bubbly (about 20 minutes for a big portion). If you’re just warming a slice or two, the microwave works too. Add a sprinkle of fresh cheese before reheating for extra gooeyness!
FAQs
Can I use ground turkey instead of ground beef?
Absolutely—you can swap in ground turkey or even ground chicken for a lighter twist. The results are still delicious and the spices and chiles highlight the meat’s flavor beautifully.
Is Baked Beef Chiles Rellenos Casserole gluten-free?
If you use a gluten-free all-purpose flour blend in the egg mixture, this recipe turns out perfectly gluten-free. Everything else in the dish is naturally gluten-free, making it easy for everyone to enjoy.
Can I make this recipe ahead of time?
Yes, you can assemble the casserole up to a day in advance, pop it in the fridge, and bake it off when you’re ready. It’s perfect for meal prep or entertaining—just add a few extra minutes to the baking time if cold from the fridge.
What if I want it spicier?
For more heat, substitute some of the whole green chiles with spicier roasted peppers, or add a chopped jalapeño to the beef mixture. A drizzle of hot sauce or spicy salsa on top before serving is another easy way to turn up the heat.
Can I double the recipe for a crowd?
Definitely! Just double all the ingredients and bake in a 9×13-inch dish. It may need a few extra minutes in the oven, but it’s fabulous for feeding a group and ensures nobody misses out on your Baked Beef Chiles Rellenos Casserole.
Final Thoughts
If you’re ready for a dinnertime win, give this Baked Beef Chiles Rellenos Casserole a try. It’s easy, soul-satisfying, and totally crowd-pleasing—you might find yourself making it on repeat!
Print
Baked Beef Chiles Rellenos Casserole Recipe
- Total Time: 1 hour
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
Baked Beef Chiles Rellenos Casserole is a delicious twist on the classic chiles rellenos dish, featuring layers of seasoned ground beef, green chiles, and gooey cheeses baked to perfection. This easy-to-make casserole is a comforting and flavorful main course that’s sure to please your family and friends.
Ingredients
Ground Beef Mixture:
- 1 pound ground beef
- 1 small onion, diced
- 2 garlic cloves, minced
- 1/2 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Additional Ingredients:
- 1 can (7 oz) whole green chiles, drained and split open
- 1 1/2 cups shredded Monterey Jack cheese
- 1 1/2 cups shredded cheddar cheese
- 4 large eggs
- 1 cup whole milk
- 1/4 cup all-purpose flour
- Nonstick cooking spray
Instructions
- Preheat the oven: Preheat the oven to 350°F and spray a 9×9-inch baking dish with nonstick cooking spray.
- Cook the beef: In a skillet, cook the ground beef and onion until browned. Add garlic, cumin, chili powder, salt, and pepper. Drain excess fat.
- Layer the casserole: Arrange half of the green chiles, beef mixture, and cheeses in the baking dish. Repeat layers.
- Prepare the custard: Whisk together eggs, milk, and flour. Pour over the casserole.
- Bake: Bake for 40–45 minutes until set and golden. Rest for 10 minutes before serving.
Notes
- Enhance the flavor by adding salsa or diced green chiles to the beef mixture.
- This casserole reheats well and is great for meal prep.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 3 g
- Sodium: 620 mg
- Fat: 28 g
- Saturated Fat: 14 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 1 g
- Protein: 30 g
- Cholesterol: 145 mg
