Beef Chile Casserole

Transform the classic chile rellenos into an easy-to-make casserole without any frying! This dish layers fire-roasted poblanos, flavorful beef, and stretchy cheese, topped with a light, airy egg mixture. It's perfect for family meals or when company drops by.

As someone who spent my childhood in New Mexico, I've learned that properly roasting poblanos is key to authentic flavor. This approach cuts corners on prep time but doesn't skimp on the rich, genuine taste.

Key Components

• Poblano Peppers: Pick medium-sized ones for better layering
• Ground Beef: The 80/20 ratio gives you the juiciest results
• Queso Fresco: Look for the soft, crumbly variety
• Monterey Jack: Shred it yourself for superior melting
• Large Eggs: Bring to room temp before using
• Yellow Onion: Go for a medium dice
• Fresh Garlic: Chop just before cooking for maximum flavor

Step-by-Step Approach

1. Prepare the Chilies:

Position your oven rack roughly 6 inches below the broiler. Arrange poblanos on a sheet pan. Broil for 20-25 minutes, flipping every 5 minutes until the skin bubbles and blackens completely. Transfer to a bowl, cover with plastic, and steam for 15 minutes to loosen skins. Gently pull off the skin with your fingers (use a knife for stubborn spots). Remove stems and seeds while keeping peppers intact.

2. Cook the Meat:

Brown a pound of 80/20 ground beef in a large skillet over medium-high heat. When it's about half-done, add your diced onion and minced garlic. Sprinkle in a tablespoon of chili powder, a teaspoon of cumin, and salt to taste. Continue cooking until beef is no longer pink and onions turn translucent. Drain any excess fat.

3. Assemble:

Coat a 9x13 baking dish with cooking spray. Start with half the roasted poblanos on the bottom, slightly overlapping if needed. Top with half the meat mixture, spread evenly. Scatter a cup of crumbled queso fresco and a cup of shredded Monterey Jack. Repeat these layers with remaining ingredients.

4. Mix the Topping:

Beat 8 large eggs with half a cup of flour, a cup of milk, and a teaspoon of salt until completely smooth. Pour this batter evenly over everything, making sure it seeps between all layers. Use a spatula to help distribute if necessary.

5. Bake to Perfection:

Cook in a 375°F oven for 35-40 minutes until the egg mixture sets and cheese turns golden with crispy edges. Check doneness by inserting a knife in the center - it should come out clean. Let stand 10-15 minutes before cutting.

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Storing and Serving Tips

Allow the casserole to rest about 15 minutes before slicing for cleaner portions. For extras, cool completely before transferring to airtight containers and refrigerate up to 4 days. To reheat, place portions in a 350°F oven until heated through, roughly 10-15 minutes. Skip the microwave if possible as it can make eggs tough and rubbery.

Ideal Accompaniments

Round out this hearty casserole with traditional Mexican sides. Warm tortillas make great dippers. A scoop of Spanish rice and refried beans turns it into a complete feast. Fresh pico de gallo or salsa verde adds brightness, while sliced avocado or guacamole brings creamy contrast. Set out sour cream, extra queso fresco, and fresh cilantro for guests to add as they wish.

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Temperature Insights

Watch the casserole during baking. You want golden edges rather than dark brown ones. If the top browns too quickly, just cover it loosely with aluminum foil while the inside finishes cooking. Taking your eggs out of the fridge about 30 minutes before mixing them in helps create a lighter, fluffier texture throughout the dish.

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This casserole beautifully blends traditional flavors with modern convenience. It'll be a hit whether you're throwing together a casual weeknight dinner or hosting a weekend gathering. The secret is taking your time during prep and giving it a short rest after baking before you dig in.

Frequently Asked Questions

→ Can I prep this dish early?

Sure! Put it together up to the egg layer, chill it, then just add the eggs and bake later.

→ What's the spice level here?

It’s a medium kick thanks to poblanos and pepper jack, but you can take it down with milder cheese or peppers.

→ Could I use canned peppers?

Absolutely. While fresh poblanos give the best flavor, canned whole green chiles work fine for convenience.

→ What's the best way to keep leftovers fresh?

Wrap it up and store for up to 3 days in the fridge. Reheat in the oven for that just-cooked taste.

→ What should I serve with this?

Pair it with options like Mexican rice, a crisp green salad, refried beans, or some fresh salsa.