Baked Beef Chiles Rellenos Casserole – A Comforting, Cheesy, Flavor-Packed Twist on a Classic Favorite

Chiles rellenos is one of those timeless dishes people crave—a roasted chile stuffed with cheese or meat, dipped in egg batter, fried until golden, and then served with salsa or sauce. It’s rich, comforting, and unmistakably full of Mexican-inspired flavor. But as delicious as traditional chiles rellenos are, they’re not exactly weeknight-friendly. The stuffing, the battering, the frying—it’s a labor of love that can feel a bit intimidating, especially when cooking for a crowd or trying to get dinner on the table fast.

That’s where Baked Beef Chiles Rellenos Casserole comes in. This recipe takes all the beloved flavors of the classic dish but transforms it into a comforting, bubbly baked casserole that’s so much easier and quicker to prepare. You still get the roasted chile taste, the hearty beef filling, the cheesy goodness, and the satisfying egg-based texture—but without the complicated steps. No battering. No frying. Just layers of flavor baked into pure, cozy perfection.

Imagine tender roasted green chiles laid across a dish, topped with juicy seasoned ground beef, smothered in cheese, and finished with a fluffy, savory egg mixture that ties everything together. Once baked, each slice is packed with depth and warmth, with the perfect balance of spice, creaminess, and richness. It’s the kind of meal that makes everyone at the table pause mid-bite because it’s that good.

This casserole shines for many reasons. First, it’s incredibly adaptable. You can make it mild, spicy, extra cheesy, low-carb, keto-friendly, or even vegetarian with simple swaps. Second, it’s a crowd-pleaser—kids, adults, picky eaters, and spice lovers all find something to enjoy. Third, it reheats beautifully, making it an ideal meal-prep dish. And finally, it feels like comfort food but doesn’t weigh you down the way heavier casseroles sometimes do.

Another great feature is how inexpensive and accessible the ingredients are. Whether you use canned whole green chiles, fresh roasted Hatch chiles, poblano peppers, or Anaheim peppers, the results are equally delicious. Ground beef lends hearty flavor, and the simple spices—like cumin, garlic, and paprika—amplify everything into a warm, savory bite that feels nostalgic and deeply satisfying.

This casserole also brings variety to your weekly dinner rotation. It’s not just another pasta bake or chicken dish—it’s something unique, vibrant, and bursting with bold Mexican-inspired flavors. Serve it with rice, beans, a crisp salad, warm tortillas, or tortilla chips and salsa. It works wonderfully for family dinners, weekend gatherings, potlucks, and freezer meals.

Today’s recipe balances roast-chile flavor with seasoned beef, creamy cheese, and an egg mixture that creates a custard-like layer similar to a classic relleno. The result is rich yet bright, comforting yet zesty. And despite all the layers, the preparation is stunningly simple: cook the beef, layer everything in a dish, pour the egg mixture on top, sprinkle cheese, and bake.

Let’s get into this hearty, cheesy, aromatic dish that’s guaranteed to become a staple in your home.

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Ingredients:

• 1 pound ground beef
• 1 small onion, diced
• 3 garlic cloves, minced
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1 teaspoon smoked paprika
• 1/2 teaspoon oregano
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 can (15 oz) tomato sauce
• 2 cans (7–8 oz each) whole green chiles, drained and split open
  (or 6–8 roasted fresh poblano or Hatch chiles)
• 2 cups shredded Monterey Jack or pepper jack cheese
• 1 cup shredded cheddar cheese
• 5 large eggs
• 1 cup milk or half-and-half
• 2 tablespoons flour (or omit for low-carb)
• Optional toppings: chopped cilantro, sour cream, chopped tomatoes, sliced jalapeños

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Instructions:

1. Cook the beef filling.
   Heat a skillet over medium heat. Add ground beef and cook until browned. Add onions and garlic, cooking until softened. Stir in cumin, chili powder, paprika, oregano, salt, and pepper. Add tomato sauce and simmer for 5 minutes. Remove from heat.
2. Prepare the baking dish.
   Preheat oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
3. Layer the chiles.
   Lay half of the roasted green chiles across the bottom of the dish, creating a full layer. Spread the beef mixture evenly over the top, then sprinkle with half of the Monterey Jack and cheddar cheese.
4. Add the second chile layer.
   Lay the remaining green chiles over the cheese layer and press gently.
5. Mix the egg topping.
   In a medium bowl, whisk together eggs, milk, and flour (if using). Pour the mixture evenly over the casserole.
6. Top with cheese.
   Sprinkle the remaining cheese evenly across the top.
7. Bake to golden perfection.
   Bake for 35–40 minutes, or until the top is golden, puffy, and lightly browned around the edges.
8. Rest and serve.
   Allow the casserole to sit for 10 minutes before slicing. Garnish with cilantro, jalapeños, or sour cream and serve warm.

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Tips & Tricks

• Use Hatch chiles when they’re in season—they add incredible flavor.
• Drain canned chiles well to avoid excess moisture.
• Let the casserole rest before slicing so it sets properly.
• Add heat by mixing jalapeños or pepper jack cheese into the layers.
• Make it low-carb by omitting the flour in the egg mixture.

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Variations

• Chicken Chiles Rellenos Casserole: Use shredded chicken instead of beef.
• Vegetarian Version: Replace beef with sautéed mushrooms, black beans, or roasted veggies.
• Creamy Style: Add 1/2 cup sour cream into the egg mixture.
• Poblano Enchilada Style: Add a layer of enchilada sauce before baking.

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Serving Suggestions

• Serve with Mexican rice, cilantro-lime rice, or cauliflower rice
• Pair with refried beans, charro beans, or black beans
• Add warm tortillas or tortilla chips on the side
• Top with salsa verde, pico de gallo, or guacamole
• Pair with a fresh green salad or grilled vegetables

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Storage Information

• Refrigerator: Up to 4 days in an airtight container.
• Freezer: Freeze cooked portions up to 2 months.
• Reheat: Bake at 325°F until warmed through or microwave gently.

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FAQ

Can I use fresh poblanos?
Absolutely—roast, peel, and remove seeds before using.

Can I make this ahead?
Yes, assemble up to 24 hours ahead and refrigerate. Bake when ready.

Why did my casserole get watery?
Too much moisture from chiles; drain and pat dry next time.

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History / Fun Facts

Chiles rellenos originated in Puebla, Mexico, where poblano peppers are stuffed, battered, and fried. Over time, home cooks in the American Southwest and Northern Mexico adapted the dish into a baked casserole to simplify the process while preserving the iconic flavors. Today, Chiles Rellenos Casserole has become a beloved comfort dish that blends tradition with convenience—perfect for modern kitchens.