PREP TIME: 45 MINS | COOK TIME: 50 MINS | TOTAL TIME: 1 HR 35 MINS
This is a fantastic Mexican food that no wonder everyone will love! A casserole made with fresh, oven-roasted poblano peppers which gives an addictive smokey flavour along with melted cheese. Whip this up in an instant and enjoy a filling dinner perfect for the entire family!
INGREDIENTS
1 pound ground beef
4 large poblano peppers, roasted, seeded
2 cloves garlic, minced
1/2 medium onion, chopped
1 teaspoon cumin
1/2 teaspoon crushed red peppers
1 1/2 c. Monterey Jack cheese, shredded
1 1/2 c. half & half
1 c. Pepper Jack cheese, shredded
1 1/2 c. sharp cheddar cheese, shredded
1/3 c. all-purpose flour
5 Eggs
1 teaspoon pepper
How to make Ground Beef Chile Relleno Casserole
Roast the Poblano Peppers:
Step 1: Prepare the oven. Preheat it to 450 degrees. Using foil, line a baking sheet and grease with nonstick spray.
Step 2: After washing and drying the poblano peppers, place them on the prepared baking sheet. Place in the preheated oven and roast for about 20 to 25 minutes, turning a couple of times until the peppers are charred and the skin is blackened and bubbly.
Step 3: very carefully transfer the roasted peppers to a glass bowl. Tent with plastic wrap and allow the peppers to cool for about 15 minutes. Remove the skins once the peppers are cool enough to handle and slice them in half lengthwise. Rinse the peppers to get rid of the seeds, then pat the peppers dry.
Chile Relleno Casserole:
Step 4: Cook the ground beef in a large frying pan along with the onions and garlic. Add the crushed peppers, pepper, and cumin and cook until the ground beef is completely cooked. Drain the grease when done.
Step 5: Grease a 2 1/2 quart baking dish using a nonstick spray. In the bottom of the baking dish, place a layer of peppers, then 3/4 cup Monterey Jack cheese, 1/2 ground beef mixture, 1/2 cup Pepper Jack cheese, and 1/2 cup sharp cheddar cheese. Do the same layers ending with sharp cheddar cheese.
Step 6: Place the half & half, eggs, and flour in a small mixing bowl. Stir well until incorporated, then pour it over the pepper mixture.
Step 7: Place the casserole in a 350 degrees oven and bake for about 30 to 35 minutes. Remove from the oven and sprinkle the rest of the half cup cheddar cheese. Return to the oven and resume baking the casserole for additional 15 minutes.
Step 8: Take the casserole out of the oven once the cheese turned slightly brown. Serve the casserole with your preferred side dishes such as refried beans, rice, etc.
NUTRITION FACTS:
Serving: 0g, Carbohydrates: 0g, Protein: 0g, Fat: 0g, Saturated Fat: 0g, Polyunsaturated Fat: 0g, Monounsaturated Fat: 0g, Trans Fat: 0g, Cholesterol: 0mg, Sodium: 0mg, Potassium: 0mg, Fiber: 0g, Sugar: 0g, Vitamin A: 0IU, Vitamin C: 0mg, Calcium: 0mg, Iron: 0mg
Ingredients
- 1 pound ground beef
- 4 large poblano peppers, roasted, seeded
- 2 cloves garlic, minced
- 1/2 medium onion, chopped
- 1 teaspoon cumin
- 1/2 teaspoon crushed red peppers
- 1 1/2 c. Monterey Jack cheese, shredded
- 1 1/2 c. half & half
- 1 c. Pepper Jack cheese, shredded
- 1 1/2 c. sharp cheddar cheese, shredded
- 1/3 c. all-purpose flour
- 5 Eggs
- 1 teaspoon pepper
Instructions
Roast the Poblano Peppers:
Step 1: Prepare the oven. Preheat it to 450 degrees. Using foil, line a baking sheet and grease with nonstick spray.
Step 2: After washing and drying the poblano peppers, place them on the prepared baking sheet. Place in the preheated oven and roast for about 20 to 25 minutes, turning a couple of times until the peppers are charred and the skin is blackened and bubbly.
Step 3: very carefully transfer the roasted peppers to a glass bowl. Tent with plastic wrap and allow the peppers to cool for about 15 minutes. Remove the skins once the peppers are cool enough to handle and slice them in half lengthwise. Rinse the peppers to get rid of the seeds, then pat the peppers dry.
Chile Relleno Casserole:
Step 4: Cook the ground beef in a large frying pan along with the onions and garlic. Add the crushed peppers, pepper, and cumin and cook until the ground beef is completely cooked. Drain the grease when done.
Step 5: Grease a 2 1/2 quart baking dish using a nonstick spray. In the bottom of the baking dish, place a layer of peppers, then 3/4 cup Monterey Jack cheese, 1/2 ground beef mixture, 1/2 cup Pepper Jack cheese, and 1/2 cup sharp cheddar cheese. Do the same layers ending with sharp cheddar cheese.
Step 6: Place the half & half, eggs, and flour in a small mixing bowl. Stir well until incorporated, then pour it over the pepper mixture.
Step 7: Place the casserole in a 350 degrees oven and bake for about 30 to 35 minutes. Remove from the oven and sprinkle the rest of the half cup cheddar cheese. Return to the oven and resume baking the casserole for additional 15 minutes.
Step 8: Take the casserole out of the oven once the cheese turned slightly brown. Serve the casserole with your preferred side dishes such as refried beans, rice, etc.
