Ground Beef Chile Relleno Casserole

introduction

This Ground Beef Chile Relleno Casserole is an easy, warm dish that uses poblano peppers and seasoned beef. It cooks fast and tastes like a stuffed pepper in a baked form. It works well with simple weeknight meals and pairs with other ground beef dishes like country ground beef skillet dinner for a full menu.

why make this recipe

Make this recipe when you want a low-carb, filling dinner that the whole family will like. It uses common ingredients and needs little work. You can change the spice level and cheese to match what you like. It also goes well with soups and salads, and it pairs nicely with recipes like keto ground beef cabbage soup for a warm meal.

how to make Ground Beef Chile Relleno Casserole

You will cook the beef, stuff the poblanos, pour the egg and cream mix, and bake until the cheese is bubbly. The steps are simple and clear. If you like deep beef flavors, this method is similar to making a hearty stew such as beef stew with dumplings, but faster and lower in carbs.

Ingredients :

1 pound ground beef, 4 large poblano peppers, 1 cup shredded cheese (cheddar or Mexican blend), 1 can diced tomatoes (14.5 oz), 1 small onion, diced, 2 cloves garlic, minced, 1 teaspoon cumin, 1 teaspoon chili powder, Salt and pepper to taste, 2 eggs, 1 cup heavy cream

Directions :

1. Preheat the oven to 350°F (175°C).
2. In a skillet, cook the ground beef over medium heat until browned. Add the onion, garlic, cumin, chili powder, salt, and pepper; cook until the onion is translucent.
3. Remove the stems and seeds from the poblano peppers, and place them in a greased baking dish.
4. Layer the cooked beef mixture inside the peppers.
5. In a bowl, whisk together the eggs and heavy cream, then pour the mixture over the filled peppers.
6. Top with shredded cheese and diced tomatoes.
7. Bake in the preheated oven for about 25-30 minutes, or until the cheese is bubbly and golden.
8. Serve hot and enjoy your low-carb casserole!

how to serve Ground Beef Chile Relleno Casserole

Serve it hot right from the oven. Add a simple side salad or steamed vegetables. You can also serve it with sour cream or salsa on top. Slice each pepper in the dish like a piece of pie and plate with a spoonful of tomatoes and cheese.

how to store Ground Beef Chile Relleno Casserole

Let the casserole cool to room temperature. Cover it tightly with foil or put it in an airtight container. Store in the fridge for up to 3 days. To reheat, bake at 350°F (175°C) for 10–15 minutes or microwave until hot. You can freeze leftovers in a freezer-safe container for up to 2 months; thaw in the fridge before reheating.

tips to make Ground Beef Chile Relleno Casserole

• Roast or broil the poblanos briefly to soften the skin if you want milder peppers.
• Drain excess grease from the cooked beef to keep the casserole from getting oily.
• Use a mix of cheddar and Monterey Jack or a Mexican cheese blend for a richer taste.
• Let the egg and cream mix cover the beef well so the casserole sets nicely.
• Taste the beef mix and adjust salt and spices before filling the peppers.

variation (if any)

• Use ground turkey or chicken instead of beef for a lighter version.
• Add chopped corn or black beans to the beef for extra texture and fiber.
• Swap poblanos for large bell peppers if you prefer less heat.
• Stir in chopped green onions or cilantro after baking for fresh flavor.

FAQs

Q: Can I use fresh tomatoes instead of canned?
A: Yes. Chop fresh tomatoes and drain some juice so the casserole does not get too wet.

Q: Is this recipe spicy?
A: It is mild if you use regular poblano peppers. Add more chili powder or diced jalapeño for more heat.

Q: Can I skip the cream and eggs?
A: The eggs and cream help the casserole set and stay moist. You can try a beaten egg substitute, but texture will change.

Q: How do I make it vegetarian?
A: Replace the ground beef with cooked lentils or a plant-based ground beef substitute and follow the same steps.

Q: Can I make this ahead and bake later?
A: Yes. Assemble the casserole, cover, and refrigerate. Bake when you are ready, adding a few extra minutes if cold.

Conclusion

For a similar classic take and extra ideas, see the full recipe guide at Chili Relleno Casserole with Ground Beef – Organized Island.

Ground Beef Chile Relleno Casserole

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• Author: kaoucheegmail-com
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Diet: Low-Carb

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Description

A low-carb and filling casserole made with ground beef and poblano peppers, topped with cheese and baked until bubbly.

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Ingredients

Scale 1x2x3x

• 1 pound ground beef
• 4 large poblano peppers
• 1 cup shredded cheese (cheddar or Mexican blend)
• 1 can diced tomatoes (14.5 oz)
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 teaspoon cumin
• 1 teaspoon chili powder
• Salt and pepper to taste
• 2 eggs
• 1 cup heavy cream

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Instructions

1. Preheat the oven to 350°F (175°C).
2. In a skillet, cook the ground beef over medium heat until browned. Add the onion, garlic, cumin, chili powder, salt, and pepper; cook until the onion is translucent.
3. Remove the stems and seeds from the poblano peppers, and place them in a greased baking dish.
4. Layer the cooked beef mixture inside the peppers.
5. In a bowl, whisk together the eggs and heavy cream, then pour the mixture over the filled peppers.
6. Top with shredded cheese and diced tomatoes.
7. Bake in the preheated oven for about 25-30 minutes, or until the cheese is bubbly and golden.
8. Serve hot and enjoy your low-carb casserole!

Notes

Let the casserole cool to room temperature before storing. Can be frozen for up to 2 months.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Main Course
• Method: Baking
• Cuisine: Mexican

Nutrition

• Serving Size: 1 serving
• Calories: 400
• Sugar: 5g
• Sodium: 450mg
• Fat: 25g
• Saturated Fat: 12g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 9g
• Fiber: 3g
• Protein: 30g
• Cholesterol: 120mg

Keywords: casserole, ground beef, low-carb, poblano peppers, Mexican