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Baked Beef Chiles Rellenos Casserole – A Cheesy, Flavor-Packed Twist on a Mexican Classic
If you love hearty casseroles, bold Mexican flavors, and dishes that shine whether it’s weeknight dinner or weekend gathering, this Baked Beef Chiles Rellenos Casserole is about to become a favorite in your kitchen. It takes all the best parts of traditional chiles rellenos — roasted green chiles stuffed with cheese, layered with savory meat, and topped with a rich egg mixture — and transforms them into an easy, oven-baked casserole that delivers comfort, convenience, and irresistible flavor.
Traditional chiles rellenos are delicious but can be time-consuming, requiring stuffing chiles, dipping them in batter, and frying them until crisp. This casserole version keeps the soul of the original dish but skips the frying and complicated prep. Instead, roasted green chiles are layered with seasoned beef and melty cheese, then topped with a fluffy, lightly golden egg mixture that ties everything together. The result is a warm, cheesy, slightly spicy dish with deep savory notes and tender layers that are incredibly satisfying.
Whether you’re feeding a crowd, meal prepping, or just craving restaurant-quality Mexican flavors without the hassle, this recipe has your back. It’s comforting, customizable, and extremely versatile — it can be served as a main dish, breakfast bake, brunch centerpiece, or even a potluck favorite. You can make it mild, spicy, extra cheesy, low-carb, or fully loaded.
This FoodieMoms-style recipe walks you step-by-step through crafting the perfect baked beef chiles rellenos casserole with all the details, tips, variations, and serving ideas you need.
Why This Casserole Works
✓ All the flavor, none of the frying
You get rich, roasted chile flavor and melted cheese without the messy batter and oil.
✓ Perfect for feeding family or guests
Makes a full pan, slices beautifully, and reheats perfectly.
✓ Flexible spice level
Use mild canned chiles or hatch chiles for heat.
✓ Balanced and satisfying
Protein from beef, richness from cheese and eggs, freshness from chiles — a complete meal in one dish.
✓ Make-ahead friendly
Prep it earlier in the day, refrigerate, and bake at dinner time.
Ingredients
- 1 lb ground beef
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 tsp cumin
- 1 tsp chili powder
- 1/2 tsp smoked paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 can (4 oz) diced green chiles (optional, for beef mixture)
- 1 can (10 oz) whole roasted green chiles (or equivalent fresh roasted chiles)
- 2 cups shredded Mexican blend or Monterey Jack cheese
- 4 large eggs
- 1 cup milk
- 1 tbsp flour
- 1/2 cup tomato sauce
- Fresh cilantro for garnish
Instructions
- Cook the beef:
In a skillet, cook ground beef with onion until browned. Add garlic and cook 1 minute. - Season:
Stir in cumin, chili powder, smoked paprika, salt, pepper, and optional diced green chiles. - Prepare baking dish:
Lightly grease a 9×13 baking dish. - Layer the chiles:
Lay whole roasted chiles across the bottom of the dish (in a single layer). - Add beef and cheese:
Spread cooked beef mixture evenly over the chiles, then sprinkle with 1 cup shredded cheese. - Add more chiles & cheese:
Add another layer of whole chiles and top with the remaining cheese. - Make the egg mixture:
Whisk eggs, milk, and flour until smooth. Add tomato sauce and whisk again. - Pour over casserole:
Slowly pour the egg mixture evenly over the layered chiles and beef. - Bake:
Bake at 375°F (190°C) for 35–40 minutes until the top is golden and set. - Cool & serve:
Let cool for 10 minutes before slicing. Garnish with cilantro.
Baked Beef Chiles Rellenos Casserole
A hearty layered casserole featuring roasted green chiles, seasoned beef, melty cheese, and a fluffy baked egg topping. A delicious, easy twist on classic chiles rellenos.
Ingredients
Equipment
Method
- Cook ground beef with diced onion until browned.
- Add garlic, cumin, chili powder, smoked paprika, salt, and pepper. Stir in diced green chiles if using.
- Layer whole roasted green chiles in a greased 9×13 baking dish.
- Spread beef mixture over the chiles and top with 1 cup shredded cheese.
- Add another layer of green chiles and sprinkle with remaining cheese.
- Whisk eggs, milk, flour, and tomato sauce until smooth.
- Pour egg mixture evenly over the casserole.
- Bake at 375°F (190°C) for 35–40 minutes until set and golden.
- Cool 10 minutes before serving. Garnish with cilantro.
Notes
Letting the casserole rest helps it slice perfectly. Use Hatch chiles for extra heat.
Tips for the Best Chiles Rellenos Casserole
Use whole roasted chiles for authentic texture
They create flavorful layers that hold everything together.
Drain beef well
Excess fat can make the casserole greasy.
Whisk the egg mixture thoroughly
Ensures a smooth, custard-like top layer.
Let it rest before cutting
This helps the casserole slice cleanly.
Use good melting cheese
Monterey Jack, Chihuahua, or Oaxaca cheese work beautifully.
Variations
Spicy Hatch Chile Version
Use fresh roasted Hatch chiles for extra heat and depth.
Cheesy Chicken Version
Swap beef for shredded chicken and increase cheese.
Low-Carb Keto Version
Use heavy cream instead of milk and add extra eggs.
Tex-Mex Version
Add black beans, corn, and a sprinkle of crushed tortilla chips on top.
Breakfast Casserole Twist
Add cooked breakfast sausage or bacon and serve with eggs.
Serving Suggestions
- With Mexican rice or cilantro-lime rice
- With warm tortillas
- With refried or black beans
- Topped with sour cream and pico de gallo
- Over cauliflower rice for low-carb
- With a simple green salad
- As a brunch centerpiece with fresh fruit
This dish also reheats well and tastes even better the next day as the flavors meld.
Storage & Make-Ahead Guide
- Refrigerate: Up to 4 days
- Freeze: Freeze baked portions up to 2 months
- Reheat: 350°F for 10–15 minutes
- Make ahead: Assemble entire casserole, cover, refrigerate, and bake within 24 hours
