Beef Poblano Casserole

Transform classic chile rellenos into an effortless casserole without any frying! This dish layers charred poblanos, seasoned ground beef and gooey cheese, all topped with an airy egg mixture. It's perfect for family meals or entertaining guests.

I picked up authentic flavor secrets while raised in New Mexico, where properly roasting poblanos makes all the difference. This approach cuts corners on time but keeps every bit of that authentic southwest taste.

Key Components

• Poblano Peppers: Pick medium-sized ones for better layering
• Ground Beef: The 80/20 ratio gives better taste
• Queso Fresco: Look for the soft, crumbly variety
• Monterey Jack: Shred it yourself for best results
• Large Eggs: Bring them to room temp before using
• Yellow Onion: Cut into medium-sized chunks
• Fresh Garlic: Chop just before adding to preserve flavor

Step-By-Step Process

1. Prepare Your Peppers:

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 skins bubble and blacken completely. Transfer to a bowl, cover with plastic wrap, and let steam for 15 minutes to loosen skins. Gently pull off skins with your fingers or scrape with a knife if needed. Remove stems and seeds while keeping peppers intact.

2. Cook Your Meat:

Brown a pound of 80/20 ground beef in a large skillet over medium-high heat. When it's about half done, toss in your diced onion and minced garlic. Add a tablespoon of chili powder, a teaspoon of cumin, and salt to taste. Continue cooking until beef isn't pink anymore and onions turn transparent. Drain any excess fat.

3. Assemble Your Casserole:

Coat a 9x13 inch baking dish with oil or butter. Arrange half of your roasted poblanos on the bottom, slightly overlapping if needed. Spread half the meat mixture evenly over them. Sprinkle with a cup of crumbled queso fresco and a cup of shredded Monterey Jack. Repeat with another layer of peppers, meat, and both cheeses.

4. Create Your Topping:

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

5. Cook To Perfection:

Bake at 375°F for 35-40 minutes until eggs set completely and cheese turns golden with some crispy edges. Test by inserting a knife in the center - it should come out clean. Let stand 10-15 minutes before serving.

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Saving and Dishing Up

Wait about 15 minutes after baking so the casserole firms up nicely. For any extras, cool completely before putting in airtight containers and stashing in the fridge for up to 4 days. When reheating, pop portions in a 350°F oven until warmed through, around 10-15 minutes. Try to skip the microwave since it can make the eggs tough and springy.

Tasty Companions

Round out this hearty dish with traditional Mexican sides. Soft corn or flour tortillas work great for scooping. Add Spanish rice and refried beans to make it more filling. Fresh pico de gallo or salsa verde brings brightness, while sliced avocado or guacamole adds creamy coolness. Set out sour cream, extra queso fresco, and fresh cilantro for folks to add as they wish.

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Heat Management Tips

Watch your casserole carefully during baking. You want golden edges but not burnt ones. If the top browns too quickly, just cover it loosely with aluminum foil while the middle continues cooking. Taking your eggs out about 30 minutes before mixing helps create a fluffier texture in the finished dish.

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This casserole brings together old-school flavors with modern convenience. It'll hit the spot whether you're fixing a casual family dinner or hosting a get-together with friends. Take your time with the prep work and don't forget to let it rest before cutting into it.

Frequently Asked Questions

→ Can I prepare it in advance?

Sure! Put everything together except the egg mixture, chill it, then add eggs and bake later.

→ How spicy will it be?

It's mildly spicy thanks to poblanos and Pepper Jack, but you can tone it down by swapping for milder options.

→ Can I use store-bought chiles?

Fresh roasted poblanos taste best, but canned green chiles work fine if you're in a pinch.

→ How do I keep leftovers fresh?

Pop them in the fridge, covered, for up to 3 days. Heat in the oven to bring back that fresh-baked taste.

→ What sides go great with this?

Pair it with rice, beans, fresh salsa, or a crisp salad.