Chile Relleno Casserole with Ground Beef When You Crave Tex-Mex

Preview: This Chile Relleno Casserole with Ground Beef is for Chili Relleno lovers like me and maybe you, too.

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.

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. Baked Chile Relleno Casserole is a one-dish meal that qualifies as comfort food for a jet-lagged, homesick Texan.

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.

My favorite ones come from the El Rancho Grande restaurant in the Ft. Worth Stockyards. Admittedly, these Chile Rellenos aren’t quite the same as theirs.

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

Ingredients:

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.

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.

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.

What to serve with Baked Chile Relleno Casserole with Ground Beef:

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.

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