Ground Beef and Poblano Chile Relleno Casserole
A hearty casserole combining smoky roasted poblanos, seasoned ground beef, and melted cheese in a fluffy egg base for a satisfying weeknight meal. This mexican-inspired beef ready in about 70 minutes pairs large poblano peppers, ground beef, medium, diced onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 5 large poblano peppers
- 1 lb ground beef
- 1 medium, diced onion
- 3, minced garlic cloves
- 1 tsp cumin
- 1 tsp chili powder
- 2 cups shredded Monterey Jack cheese
- 6 large eggs
- 1 cup whole milk
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Step 1: Preheat oven to 375°F. Roast 5 large poblano peppers on a baking sheet under the broiler, turning every 3 minutes until skins are charred and blistered, about 10 minutes. Cover with plastic wrap for 10 minutes, then peel and slice into 1/2-inch strips.
- Step 2: In a large skillet, heat 2 tablespoons olive oil over medium heat. Add 1 medium diced onion and 3 minced garlic cloves, sauté for 5 minutes until softened and fragrant.
- Step 3: Add 1 pound ground beef, 1 teaspoon cumin, 1 teaspoon chili powder, 1 teaspoon salt, and 1/2 teaspoon black pepper. Cook, breaking up beef, until browned and cooked through, about 8 minutes. Remove from heat.
- Step 4: In a large bowl, whisk 6 large eggs with 1 cup whole milk until smooth.
- Step 5: Grease a 9x13-inch baking dish. Layer half the poblano slices on the bottom, then spread half the beef mixture evenly, followed by 1 cup shredded Monterey Jack cheese. Repeat layers with remaining poblano slices, beef, and cheese.
- Step 6: Pour the egg and milk mixture evenly over the layered ingredients. Gently press down to submerge.
- Step 7: Bake uncovered for 40 minutes until set and golden on top. Let rest for 10 minutes before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Ground Beef and Poblano Chile Relleno Casserole take to make?
Total time is about 70 minutes (30 min prep + 40 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Ground Beef and Poblano Chile Relleno Casserole?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep large poblano peppers from drying out.
Can I substitute ingredients in Ground Beef and Poblano Chile Relleno Casserole?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Ground Beef and Poblano Chile Relleno Casserole for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Ground Beef and Poblano Chile Relleno Casserole?
Mexican beef like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
