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Baked Beef Chiles Rellenos Casserole

Rated as 4.61 out of 5 Stars

"Super-easy, delicious, and low-carb version of chiles rellenos. Serve with dollops of low-fat sour cream and pico de gallo or salsa."
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1 h 21 m servings 325
Original recipe yields 10 servings (1 casserole)


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  1. Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil. Place poblano peppers with cut sides down onto the prepared baking sheet.
  2. Cook under the preheated broiler until poblano pepper skins have blackened and blistered, 5 to 8 minutes. Place blackened peppers into a bowl and cover tightly with plastic wrap. Allow peppers to steam as they cool, about 10 minutes.
  3. Heat a large skillet over medium-high heat. Add beef, chili powder, garlic, cumin, oregano, cayenne pepper, paprika, chipotle pepper, salt, and black pepper. Cook and stir until beef is no longer pink, about 4 minutes. Add onion; cook until slightly softened, about 2 minutes. Add tomatoes with green chiles; cook until onions are translucent, about 5 minutes more. Let beef mixture cool.
  4. Preheat oven to 350 degrees F (175 degrees C). Spray a casserole dish with cooking spray.
  5. Run water over the poblano peppers to remove skins and discard them. Drain peppers on paper towels. Place a layer of peppers on the bottom of the prepared dish; place 1/3 of the beef mixture on top. Cover with 1 cup shredded Mexican cheese blend. Repeat layers twice more in the same order.
  6. Bake, uncovered, in the preheated oven until golden brown on top, about 35 minutes.

Nutrition Facts

Per Serving: 325 calories; 23.3 8.9 21.5 80 695 Full nutrition

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  1. 18 Ratings

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Most helpful positive review

Everybody loved it! I’m glad we tried. After I finished I realized it didn’t go very far on portions. I thought it needed corn tortillas or something but everyone said not to touch it! I used ...

Most helpful critical review

This took way longer than indicated to make, and turned out tasting kind of boring. Needed a lot more cheese and I wish I would have had tortillas to serve with it. Also was very runny. Tomatoes...

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Least positive

Everybody loved it! I’m glad we tried. After I finished I realized it didn’t go very far on portions. I thought it needed corn tortillas or something but everyone said not to touch it! I used ...

I halved the recipe but I should have used the original amount of peppers. Mine were on the small side so I only got 2 layers instead of 3. The flavors in the dish were tasty. Everyone liked it...

I used an 8x11" (2 qt) casserole, could have gone down a size, so this is small -- 10 servings seems unrealistic, maybe 6 at most. Not a fan, but I made some changes so not going to ding it. I a...

Excellent! All I have to say is more garlic and more cheese! Otherwise it was perfect!

Awesome recipe! We had this for dinner 3 nights in a row until there were no more leftovers!

I would definitely make this again. I made it exactly as written. It’s so good!!

Listed as the recipe of the day. Made it for family tonight and we all loved it. I consider it paleo and keto friendly. Very savory. My daughter loves tajin spice so I added just a pinch to tang...

My son wasn’t too impressed with the poblanos but that’s because he’s NUTS, this is delicious as written! Even my somewhat picky hubs liked it!!

Awesome! I cheated & bought taco seasoning instead of adding all of the seasonings. I also added black beans to each layer. Delicious and will definitely make this again!