Easy Layered and Baked Beef and Chile Relleno Casserole
Sneak Preview: This easy Layered and Baked Beef and Chile Relleno Casserole is for Tex-Mex lovers like me and maybe you, too. They are low-carb, in case you care.
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Heads-up, low-carb eaters. A serving of this layered Chile Relleno casserole contains only 11 carbs (an estimate), so you can enjoy this Tex-Mex specialty guilt-free.
If you love to order Chile Rellenos at your favorite Mexican restaurant as I do, you will appreciate enjoying the same flavors at home. So please invite me to dinner when you make these.
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-
Chile
I omitted the “stuff, batter, and-fry-each-individual-poblano-pepper” part to make these more manageable. It’s also easier to layer all the ingredients into a casserole dish. I hope you enjoy it as much as we do.
Ingredients and substitutions:
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 not so much that you must drain a lot off.
POBLANO PEPPERS Fresh poblano peppers are cheap and easy to broil and peel. They give this dish the best flavor, making them my first choice.
However, if you lack the time or inclination, buy a can of whole green chiles(paid link) 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.
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 savory filling for a burrito using a flour tortilla. I wonder how often 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. I have not tried half and half or milk as a substitute.
CILANTRO-TOMATO SEASONING: Ever since a cashier at Kroger told me about this seasoning, I don’t need much of an excuse to use it.
Goya Sazon makes several flavors, but Con Cilantro Tomate is my favorite. These mysterious little packets pump up the flavor.
FAQ about Easy Layered and Baked Chile Relleno Casserole
Substitute ground turkey or diced cooked chicken for the ground beef if you prefer. No meat is required, so making it without meat is OK.
Yes, but I would try to serve it the day you make it.
I don’t recommend freezing this entree ahead of time because of the heavy cream and raw eggs. However, leftover Chili Rellenos can be frozen.
Serve with sour cream, cilantro, diced tomatoes, or avocado slices. We like refried beans served on the side. Fresh, hot tortillas are also good.
Help at Your Fingertips: For questions or suggestions, email Paula at saladinajar.com. If you need help, I’m happy to troubleshoot via email (faster than leaving a comment). Attach pictures and as many details as possible for the best advice.
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Baked Chile Relleno Casserole with Ground Beef
Ingredients
- 1 pound (454 g) ground beef
- 2 teaspoons taco seasoning
- 4 (454 g) fresh poblano chiles – broiled with charred skin peeled off and seeded or 8 ounces whole or chopped green chiles
- 1 cup (227 g) heavy cream
- 6 ounce can (170 g) tomato paste
- 1 packet cilantro-tomato seasoning SAZON – optional
- 6 (300 g) eggs – large
- 2 cups (226 g) pepper jack cheese – shredded
- 1 cup (113 g) Cheddar cheese or Monterrey Jack – shredded
Instructions
- Brown 1 pound (454 g) ground beef sprinkled with a pinch of salt and pepper. Drain off any excess fat. Stir in 2 teaspoons taco seasoning.
- Broil fresh 4 (454 g) fresh poblano chiles until the 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 them lengthwise so you can open them up flat. You can also use chopped green chiles.
- Whisk together 1 cup (227 g) heavy cream, 6 ounce can (170 g) tomato paste, 1 packet cilantro-tomato seasoning SAZON, and 6 (300 g) eggs in a medium bowl.
- In a 9-inch square dish or pan, layer half the ground beef, half the green chiles, then half of 2 cups (226 g) pepper jack cheese.
- Make a second layer using the remaining beef, chiles, and the remaining cup of pepper jack cheese.
- Pour the cream mixture over the layers. Sprinkle 1 cup (113 g) Cheddar cheese or Monterrey Jack on top.
- Bake at 350˚F (180˚C) for 35-40 minutes or until the pie is set and a knife comes out clean.
- Allow to set for at least 5 minutes before serving.
Paula Rhodes, author
I’m a retired home economist, wife, mother, grandmother, and creator of Saladinajar.com. I believe you don’t have to be a chef to find joy in creating homemade food worth sharing. Here you’ll find time-saving tips, troubleshooting advice, and confidence-inspiring recipes to make life in the kitchen more fun, appetizing, and satisfying.