Baked Beef Chiles Rellenos Casserole

Name: Baked Beef Chiles Rellenos Casserole
Total time: 81
Yield: 10
Ingredients: 6 large poblano peppers, halved and seeded; 1.5 pounds ground beef, or to taste; 1 tablespoon chili powder; 2 cloves garlic, minced; 1 teaspoon ground cumin; 1 teaspoon dried oregano; 0.25 teaspoon ground cayenne pepper; 0.25 teaspoon ground paprika; 0.25 teaspoon ground dried chipotle pepper; salt and ground black pepper to taste; 1 large onion, chopped; 2 (14.5 ounce) cans diced tomatoes with green chile peppers; cooking spray; 3 cups shredded Mexican cheese blend, or to taste

Recipe by EmmLee from allrecipes.com

Dinner 1 Hr. 21 Mins.

Ingredients

10 servings

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6 large poblano peppers, halved and seeded
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1.5 pounds ground beef, or to taste
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1 tablespoon chili powder
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2 cloves garlic, minced
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1 teaspoon ground cumin
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1 teaspoon dried oregano
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0.25 teaspoon ground cayenne pepper

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0.25 teaspoon ground paprika
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0.25 teaspoon ground dried chipotle pepper
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salt and ground black pepper to taste
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1 large onion, chopped
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2 (14.5 ounce) cans diced tomatoes with green chile peppers
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cooking spray
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3 cups shredded Mexican cheese blend, or to taste

Instructions

Set the oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil. Place poblano peppers cut-side down onto the prepared baking sheet.
Cook under the preheated broiler until poblano pepper skins have blackened and blistered, 5 to 8 minutes. Place blackened peppers into a bowl and cover tightly with plastic wrap. Allow peppers to steam as they cool, about 10 minutes.
Heat a large skillet over medium-high heat. Add beef, chili powder, garlic, cumin, oregano, cayenne pepper, paprika, chipotle pepper, salt, and black pepper. Cook and stir until beef is no longer pink, about 4 minutes. Add onion; cook until slightly softened, about 2 minutes. Add tomatoes with green chiles; cook until onions are translucent, about 5 minutes more. Let beef mixture cool.
Preheat the oven to 350 degrees F (175 degrees C). Spray a casserole dish with cooking spray.
Run water over the poblano peppers to remove skins and discard them; drain peppers on paper towels. Place a layer of peppers on the bottom of the prepared dish; place 1/3 of the beef mixture on top. Cover with 1 cup shredded Mexican cheese blend. Repeat layers twice more in the same order.
Bake, uncovered, in the preheated oven until golden brown on top, about 35 minutes.