Easy Chile Relleno Casserole Recipe

July 08, 2023 Post a Comment

Table of Contents [Show]

Easy Chiles Rellenos Casserole from honestcooking.com

Description

This easy chile relleno casserole recipe is perfect for those who want a Mexican-style dish without all the work. This casserole is made up of layers of roasted poblano peppers, ground beef, and cheese, all baked together until bubbly and golden brown. It's a great way to use up leftover rice or beans, or you can make it from scratch. The best part? It's freezer-friendly, so you can make a big batch and have leftovers for days.

Prep Time

Preparation for this recipe takes about 30 minutes, including roasting the poblano peppers.

Cook Time

This dish should be cooked for about 35 minutes in a 350 degree Fahrenheit oven.

Ingredients

- 4-5 poblano peppers - 1 lb ground beef - 1 cup cooked rice - 1 can (14 oz) diced tomatoes - 1 onion, chopped - 2 cloves garlic, minced - 1 tsp chili powder - 1 tsp cumin - 1/2 tsp salt - 1/2 tsp black pepper - 2 cups shredded cheddar cheese - 1/4 cup chopped cilantro

Equipment

- Large baking dish - Aluminum foil - Cutting board - Knife - Measuring cups and spoons - Large skillet - Wooden spoon

Method

1. Preheat your oven to 350 degrees Fahrenheit. 2. Roast the poblano peppers over an open flame or under the broiler until the skin is charred all over. Place the peppers in a bowl and cover with plastic wrap for 10 minutes. Remove the skin, seeds, and stems from the peppers and slice into strips. 3. In a large skillet, cook the ground beef over medium-high heat until browned. Drain any excess fat. 4. Add the onion and garlic to the skillet and cook until the onion is translucent, about 5 minutes. 5. Add the diced tomatoes, chili powder, cumin, salt, and black pepper to the skillet and stir to combine. Cook for an additional 5 minutes. 6. In a large baking dish, layer the poblano peppers, cooked rice, beef mixture, and shredded cheese. 7. Cover the baking dish with aluminum foil and bake for 25 minutes. 8. Remove the aluminum foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly. 9. Garnish with chopped cilantro before serving.

Notes

This recipe can be made ahead of time and stored in the refrigerator for up to 3 days, or in the freezer for up to 3 months. To reheat, cover with aluminum foil and bake at 350 degrees Fahrenheit for 25-30 minutes, or until heated through.

Nutrition Info

This recipe serves 6 people and each serving contains approximately 380 calories, 25 grams of fat, 15 grams of carbohydrates, and 22 grams of protein.

Recipes FAQ

What can I substitute for poblano peppers?

If you can't find poblano peppers, you can use Anaheim peppers or bell peppers instead. Just keep in mind that the flavor will be slightly different.

Can I use ground turkey instead of ground beef?

Yes, you can use ground turkey or chicken instead of ground beef. Just make sure to adjust the cooking time accordingly, as ground turkey and chicken cook faster than beef.

Recipe Tips

- To make this dish vegetarian, omit the ground beef and add an extra cup of cooked rice or beans. - For an extra kick of flavor, add a can of green chilies or a diced jalapeño pepper to the beef mixture. - If you don't have cooked rice on hand, you can use instant rice or even quinoa instead. - Make sure to let the casserole cool for a few minutes before slicing and serving, as it will be very hot.