Description
The following ingredients are needed to make the Mexican Fiesta Chiles Rellenos Casserole:
Ingredients
- 4 large poblano peppers
- 1 pound ground beef
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 8 ounces cheese, shredded (Monterey Jack or Cheddar)
- 6-8 corn tortillas
- 1 can (10 oz) of enchilada sauce
- 1 cup of chopped fresh cilantro (optional)
Instructions
- Preheat the oven to 400°F (200°C). Place the poblano peppers on a baking sheet and roast for 30-40 minutes, or until the skin is charred and blistered. Remove the peppers from the oven and let them cool down.
- Once the peppers have cooled, peel off the skin, remove the seeds, and chop them into small pieces. Set aside.
- In a large skillet, heat 1 tablespoon of oil over medium-high heat. Add the ground beef and cook until browned, breaking it up into small pieces as it cooks.
- Add the diced onion, minced garlic, cumin, paprika, cayenne pepper, salt, and black pepper to the skillet. Cook until the onion is translucent.
- In a separate pan, warm the tortillas over medium heat for about 30 seconds on each side. This will make them more pliable and easier to roll.
- In a large bowl, combine the cooked beef mixture, chopped poblano peppers, and shredded cheese. Mix well to combine.
- To assemble the casserole, spread a layer of enchilada sauce on the bottom of a 9×13 inch baking dish. Arrange 4 tortillas on top of the sauce, overlapping them slightly to cover the entire surface.
- Spoon half of the beef and pepper mixture over the tortillas, followed by half of the remaining cheese. Repeat the layers, starting with the tortillas, then the remaining beef and pepper mixture, and finally the remaining cheese.
- Cover the dish with aluminum foil and bake for 25-30 minutes. Remove the foil and continue baking for an additional 10-15 minutes, or until the cheese is melted and bubbly.
Notes
To roast the poblano peppers, place them on a baking sheet and bake at 400°F (200°C) for about 30-40 minutes, or until the skin is charred and blistered. Then, remove the skin, cut a slit down one side, and remove the seeds. You can also use canned poblano peppers if fresh ones are not available. For an extra crispy top, sprinkle some extra cheese on top of the casserole and bake for an additional 5-10 minutes.
- Prep Time: 30
- Cook Time: 45
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 914
- Sugar: 4
- Sodium: 1371
- Fat: 70
- Saturated Fat: 21
- Unsaturated Fat: 49
- Trans Fat: 0
- Carbohydrates: 13
- Fiber: 1
- Protein: 58
- Cholesterol: 117