This Chili Relleno Casserole has a layer of beef, onion & cumin with roasted peppers and a layer of gooey cheese.
This Chili Relleno Casserole is one hot mess.
But that’s how I like my casseroles – gooey, cheesy, hot and super tasty. And this casserole definitely fits that bill.
It’s got a bit more going on than just the chili relleno, too. I put some ground beef & onion as the bottom layer and added some cumin for flavor. You could easily streamline this by using a couple cans of green chili peppers (and I’ve done that in a pinch) but there’s just nothing like the flavor when they’re roasted at home.
The same could be said for the corn – it’s easy to just add a can of drained corn or some frozen corn – but the texture you’ll get from fresh just won’t be the same. This Chili Relleno Casserole deserves the best ingredients so it can turn out the best results.
It’s not quite as thick as the picture would have you believe – I added two layers for photo purposes – but I’ve thought about doubling the layers when baking, much like a lasagna. It looks like this when it comes out of the oven…
…and looks like this when you first plate a slice. The layers of beef, fresh corn, roasted peppers, and melted cheese make it a very flavorful Chili Relleno Casserole.
I do like to do double duty sometimes though just because I know I’ll want a second slice anyway. My girls always do, too. They absolutely love this casserole no matter if I take shortcuts or not which makes it a great weeknight meal to throw together.
- 4 large poblano peppers
- 2 large jalapeno peppers
- 1 Tablespoon olive oil
- 1 pound ground beef
- 1/2 large onion (chopped)
- 2 ears of fresh corn (kernels removed)
- 1 teaspoon ground cumin
- kosher salt & freshly ground black pepper
- 2 eggs
- 1 10 ounce can evaporated milk
- 2 Tablespoons flour
- 1 10 ounce can enchilada sauce
- 3 cups mexican-blend shredded cheese
- Preheat broiler. Place poblano and jalapeno peppers on a baking sheet and broil until very blackened on all sides. Place in a large resealable plastic bag (or bowl covered tightly with plastic wrap) and seal well. When cool enough to handle, remove blackened skin, stems and seeds from peppers. Set aside.
- Change oven from broil setting to 350F.
- Preheat skillet over medium heat. Add onions and saute for two minutes. Add ground beef and cook until fully browned. Drain off fat, add cumin and saute for one additional minute. Dice the jalapenos and stir them in along with the corn.
- Whisk eggs together in a medium bowl. Add flour and whisk well. Add milk and whisk just until combined.
- Grease a 13×9 baking dish (or an 11×7, just increase cooking time slightly) and add beef mixture. Pour egg mixture over beef then top with roasted poblano peppers, pressing peppers down into egg mixture. Bake for 25 minutes.
- Remove casserole from oven and pour enchilada sauce over the top. Top with shredded cheese and continue cooking for another 20 minutes or until bubbling hot and cheese is fully melted and beginning to brown.
- Remove from oven and allow to sit for 10 minutes before serving.
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 618Total Fat: 40gSaturated Fat: 19gTrans Fat: 1gUnsaturated Fat: 17gCholesterol: 200mgSodium: 979mgCarbohydrates: 22gNet Carbohydrates: 19gFiber: 3gSugar: 12gProtein: 42g