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Easy Chile Relleno Casserole with Ground Beef

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Preview: This easy Chile Relleno Casserole with Ground Beef is for chile relleno lovers like me and maybe you, too. They are low-carb in case you care.

If you love to order Chile Rellenos at your favorite Mexican restaurant, you will appreciate enjoying the same flavors at home. Please invite me to dinner when you make these.

Heads-up low-carb eaters. A serving of this layered casserole contains only 12 carbs (an estimate) so you can enjoy this recipe guilt-free.

serving of Baked Chili Relleno Pie on a plate

We recently returned from a 2-week vacation to Central Europe. The scenery was spectacular, the weather perfect, and the food delicious, even though it was mostly meat and potatoes.

Not surprisingly, that made the men happy.  But anytime I leave home for more than a week, I start to crave Tex-Mex. This easy Chile Relleno Casserole with ground beef is a one-dish meal that qualifies as comfort food for a jet-lagged, homesick Texan.

Baked Chili Relleno PIe

Recipe Inspiration

Chile Rellenos are my #1 favorite Mexican food. Whenever we try a new Mexican restaurant, the likelihood we will return depends on their rellenos.

To make these easier, I left out the “stuff, batter, and-fry-each-individual-poblano-pepper” part. It’s also easier to layer all the ingredients into a casserole dish. I hope you enjoy it as much as we do.


Ground Beef:

The ground beef of choice for this recipe would be an 85/15 mix. There’s enough fat to flavor the meat but no so much that you will have to drain a lot off.

Poblano Peppers:

Fresh poblano peppers are cheap and fairly easy to broil and peel yourself. They give this dish the best flavor, making them my first choice.

Green Chili Enchiladas

RELATED POST: Green Chile Enchiladas

However, if you lack the time or inclination, buy a can of whole green chiles and slice them lengthwise to lay flat. Or, use chopped green chiles if you can’t find the whole ones. It all gets mixed up anyway.

single serving of baked chili relleno pie

Taco Seasoning:

Store-bought packets of taco seasoning are the most convenient option. Or, make it yourself. I love the recipe for Taco Seasoning on Perry’s Plate.

Leftovers make a scrumptious filling for a burrito using a flour tortilla. I wonder how many times I’ve said that about a recipe on this blog. It’s my #1 recycling trick.

Heavy Cream:

Heavy cream adds richness to this recipe. It takes the place of the cheese or Ranchero sauce usually served with Chile Rellenos. I have not tried half and half or milk as a substitute.



Cilantro-Tomato Seasoning:

Ever since a cashier at Kroger’s told me how to use this seasoning, I don’t need much of an excuse. Goya Sazon makes several flavors. Con Cilantro Tomate is my favorite. These mysterious packets pump up the flavor.

FAQ about Easy Chile Relleno Casserole with Ground Beef

What can I substitute for the ground beef or can I leave it out?

Substitute ground turkey, or diced cooked chicken for the ground beef if you prefer. No meat is absolutely required so it’s fine to make it without any meat.

Can I make this casserole ahead of time?

Yes, but I would try to serve it the same day you make it.

Can I freeze it?

I don’t recommend freezing this entree ahead of time because of the heavy cream and raw eggs. Leftovers can be frozen.

What should I serve with the chile relleno casserole?

Serve with sour cream and/or cilantro, diced tomatoes, or avocado slices. In my family, refried beans must be served on the side. Fresh, hot tortillas are also good.

More recipes with similar flavors:

Did you enjoy this recipe? If so, you can help others and me by leaving a 5-star 🤩 rating inside the recipe below. No comments are required.

Hope to see you again soon!

p.s. If you have any questions or suggestions, you can email me privately: paula at

Yield: 8 servings

Easy Chile Relleno Casserole with Ground Beef

Chili Relleno PIe

A spicy Tex-Mex casserole mimicking the flavor of chili rellenos, but requiring a lot less time and trouble.

Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour


  • 1 pound ground beef
  • 2 teaspoons taco seasoning
  • 4 poblano chilies (broiled with charred skin peeled off and seeded) or 8 ounces whole or chopped green chilies
  • 1 cup heavy cream
  • 6-ounce can tomato paste
  • 1 packet cilantro-tomato seasoning SAZON (optional)
  • 6 eggs
  • 2 cups pepper jack cheese, shredded
  • 1 cup Cheddar cheese or Monterrey Jack, shredded


  1. Brown ground beef sprinkled with a pinch of salt and pepper, and drain off any excess fat. Stir in taco seasoning.
  2. Broil fresh poblano chilies just until skin is charred. Place in a paper bag or covered bowl to steam for about 10 minutes. Carefully peel away blackened skin. Split open and remove seeds. OR, use canned whole green chilies and split lengthwise so you can open them up flat. You can also use chopped green chilies.
  3. Whisk together heavy cream, tomato paste, Sazon seasoning, and eggs in a medium bowl.
  4. In a 9-inch square dish or pan, layer half the ground beef, then half the green chilis, then 1 cup of pepper jack cheese.
  5. Make a second layer using the remaining beef, chilies, and 1 cup of pepper jack cheese.
  6. Pour cream mixture over the layers. Sprinkle Cheddar cheese on top.
  7. Bake at 350 degrees F for 35-40 minutes or until pie is set and a knife comes out clean.
  8. Allow to set for at least 5 minutes before serving.

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Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 528Total Fat: 39gSaturated Fat: 21gTrans Fat: 1gUnsaturated Fat: 15gCholesterol: 266mgSodium: 512mgCarbohydrates: 12gFiber: 2gSugar: 7gProtein: 34g

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