Ground Beef Chile Relleno

Take that amazing taste of chile rellenos and make it super easy as a casserole – no frying needed! You get all those real flavors with layers of roasted poblanos, tasty ground beef, and melty cheese. Then you pour a fluffy egg mix over it all. It's just right for family dinners or when you have people over.

Growing up in New Mexico, I learned the secret to great flavor is roasting those poblano peppers just right. This recipe makes it simpler than doing it the old way but keeps all that good, real taste.

Essential Ingredients

• Poblano Peppers: Get medium ones, they're easier to layer
• Ground Beef: 80/20 mix has the best flavor
• Queso Fresco: You want the fresh, crumbly kind
• Monterey Jack: Get it freshly grated
• Large Eggs: Let them sit out to get to room temperature
• Yellow Onion: You need one that's diced up medium
• Fresh Garlic: Mince it right before you use it

Detailed Instructions

1. Get the Peppers Ready:

Put your oven rack about 6 inches from the broiler. Lay the poblanos on a baking sheet. Broil them for 20-25 minutes, and make sure to turn them every 5 minutes. You want the skin to get black and bubbly all over. Then, put them in a bowl and cover it with plastic wrap. Let them sit for 15 minutes – this makes them steamy so the skin comes off easier. Peel off the skin using your fingers, or a knife if it's being stubborn. Cut off the stems and take out the seeds, but keep the peppers whole.

2. Season the Beef:

Cook a pound of 80/20 ground beef in a big skillet over medium-high heat until it's browned. When it's about halfway cooked, toss in the diced onion and minced garlic. Season it all with a tablespoon of chili powder, a teaspoon of cumin, and salt – add salt until it tastes good to you. Keep cooking until the beef is done and the onions are soft and clear. Pour off any extra grease.

3. Layer it Up:

Grease a 9x13 inch pan. Put half of the roasted poblanos in the bottom in one layer, they can overlap a little. Spread half of the beef mixture over the peppers evenly. Sprinkle on a cup of that crumbled queso fresco and a cup of the shredded Monterey Jack. Do another layer of peppers, then beef, then the rest of the cheeses.

4. Make the Egg Mix:

Whisk together 8 big eggs with half a cup of flour, a cup of milk, and a teaspoon of salt until it's all smooth. Pour this egg mix evenly over the top cheese layer, make sure it goes down into all the layers. Use a spatula to spread it around if you need to.

5. Bake it Just Right:

Bake it in a 375°F oven for 35-40 minutes. You want the eggs to be set and the cheese to be golden brown, maybe with a few crispy edges. Stick a knife in the middle – it should come out clean when it's done. Let it sit for 10-15 minutes before you serve it.

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Storage and Serving Strategy

Let the casserole sit for about 15 minutes before you cut into it – it’ll hold its shape better that way. If you have leftovers, let it cool all the way down before you put it in a closed container and keep it in the fridge for up to 4 days. To warm it up again, put pieces in a 350°F oven until it’s hot, maybe 10-15 minutes. Don’t use the microwave if you can help it, it can make the eggs kind of rubbery.

Perfect Pairings

Serve this big casserole with some classic Mexican side dishes. Warm corn or flour tortillas are great with it. Spanish rice and refried beans make it a whole meal. Fresh pico de gallo or salsa verde adds a nice fresh taste, and sliced avocado or guacamole is creamy and cool with it. For toppings, put out some sour cream, extra queso fresco, and chopped cilantro for people to add.

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Temperature Considerations

Keep an eye on the casserole while it’s baking. You want the edges to get golden, but not too dark brown. If the top starts to get too brown too fast, just lay a piece of foil over it to keep it from burning while the middle keeps cooking. Letting your eggs get to room temperature before you mix them in helps make the casserole fluffier, so take them out of the fridge about half an hour before you start.

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Just remember, this casserole is a great mix of real, traditional tastes and easy, modern cooking. Whether you’re making it for a casual dinner with your family or a nice brunch with friends, it’s gonna taste great every time. The trick is to be a little patient when you’re getting it ready, and then let it rest for a bit before you serve it.

Frequently Asked Questions

→ Can I make this ahead of time?

Yes, assemble up to the egg mixture step, refrigerate, then add egg mixture and bake when ready.

→ How spicy is this dish?

Moderately spicy from poblanos and pepper jack, but you can adjust heat by choosing milder peppers or cheese.

→ Can I use canned chiles instead?

While fresh roasted poblanos give best flavor, you can use large canned whole green chiles as a shortcut.

→ How do I store leftovers?

Cover and refrigerate for up to 3 days. Reheat in oven for best results.

→ What sides go well with this?

Serve with Mexican rice, refried beans, fresh salsa, or a green salad.