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September 16, 2025
Baked Beef Chiles Rellenos Casserole Recipe
Baked beef chiles rellenos casserole features spicy beef and poblano peppers in a super-easy, delicious preparation that's also low-carb for health-conscious diners. This convenient casserole version transforms traditional chile rellenos into accessible family-friendly format while maintaining authentic flavors. The baked preparation eliminates frying while the beef adds substantial protein, creating satisfying meals that work perfectly for busy weeknight dinners.
This spicy beef and poblano pepper casserole is super-easy, delicious, and a low-carb version of chiles rellenos. Serve with dollops of low-fat sour cream and pico de gallo or salsa.
Prep Time:
20 mins
Cook Time:
51 mins
Additional Time:
10 mins
Total Time:
1 hr 21 mins
Servings:
10
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Ingredients
6 large poblano peppers, halved and seeded
1 ½ pounds ground beef, or to taste
1 tablespoon chili powder
2 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon dried oregano
¼ teaspoon ground cayenne pepper
¼ teaspoon ground paprika
¼ 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
Directions
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.
Nutrition Facts (per serving)
| 325 | Calories |
| 23g | Fat |
| 9g | Carbs |
| 22g | Protein |
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| Nutrition Facts | |
|---|---|
| Servings Per Recipe 10 | |
| Calories 325 | |
| % Daily Value * | |
| Total Fat 23g | 30% |
| Saturated Fat 13g | 65% |
| Cholesterol 80mg | 27% |
| Sodium 695mg | 30% |
| Total Carbohydrate 9g | 3% |
| Dietary Fiber 3g | 11% |
| Total Sugars 2g | |
| Protein 22g | 43% |
| Vitamin C 44mg | 49% |
| Calcium 297mg | 23% |
| Iron 2mg | 11% |
| Potassium 386mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
