why make this recipe
Baked Beef Stuffed Chili Casserole is a hearty meal that combines the rich flavors of beef and spices with the warmth of roasted poblano peppers. It’s perfect for family dinners or gatherings with friends. This dish is not only delicious but also easy to make, making it a great option for busy weeknights. The layers of beef, peppers, and cheese come together to create a comforting casserole that everyone will love.
how to make Baked Beef Stuffed Chili Casserole
Ingredients :
- 6 large poblano peppers, halved and seeded
- 1 ½ pounds ground beef (or to taste)
- 1 tablespoon chili powder
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- ¼ teaspoon ground cayenne pepper
- ¼ teaspoon ground paprika
- ¼ teaspoon ground dried chipotle pepper
- Salt and ground black pepper, to taste
- 1 large onion, chopped
- 2 (14.5 ounce) cans diced tomatoes with green chile peppers
- Cooking spray
- 3 cups shredded Mexican cheese blend (or to taste)
Directions :
- Set the oven rack about 6 inches from the heat source and preheat the oven’s broiler. Line a baking sheet with aluminum foil for easy cleanup.
- Place poblano peppers cut-side down onto the prepared baking sheet. Broil under the preheated broiler for 5 to 8 minutes, or until the skins are blackened and blistered. Once done, place the peppers into a bowl and cover tightly with plastic wrap. Allow them to steam as they cool for about 10 minutes.
- Heat a large skillet over medium-high heat. Add the ground beef, chili powder, garlic, cumin, oregano, cayenne pepper, paprika, chipotle pepper, salt, and black pepper. Cook and stir until the beef is no longer pink, about 4 minutes. Add the chopped onion and cook for another 2 minutes, until the onions are slightly softened. Add the diced tomatoes with green chiles and cook for an additional 5 minutes, until the onions are translucent. Let the beef mixture cool for a few minutes.
- Preheat the oven to 350°F (175°C). Spray a casserole dish with cooking spray.
- Once the peppers have cooled, run water over them to remove the skins. Discard the skins and place the peppers on paper towels to drain any excess moisture.
- Place a layer of peeled poblano peppers on the bottom of the prepared casserole dish. Top with 1/3 of the beef mixture, followed by 1 cup of shredded Mexican cheese blend. Repeat the layers two more times, in the same order: peppers, beef mixture, and cheese.
- Place the casserole in the preheated oven and bake, uncovered, for about 35 minutes or until the top is golden brown and bubbly.
how to serve Baked Beef Stuffed Chili Casserole
Serve the casserole hot from the oven. It pairs well with a side salad or some crusty bread. You can also add a dollop of sour cream or some avocado slices on top for extra flavor.
how to store Baked Beef Stuffed Chili Casserole
If you have leftovers, let the casserole cool completely before storing it. Place it in an airtight container and keep it in the refrigerator for up to 3 days. You can also freeze it for up to 2 months. Just make sure to reheat it thoroughly before serving.
tips to make Baked Beef Stuffed Chili Casserole
- Feel free to adjust the spices to your taste. If you like it spicier, add more cayenne pepper or fresh jalapeños.
- You can use ground turkey or chicken instead of beef for a lighter option.
- For extra flavor, add some black beans or corn to the beef mixture.
variation
You can make this casserole vegetarian by using a plant-based ground meat substitute. You can also add vegetables like zucchini or mushrooms for added nutrition.
FAQs
Can I make this casserole ahead of time?
Yes, you can prepare it the day before and store it in the refrigerator. Just bake it when you’re ready to serve.
What can I serve with this casserole?
This casserole goes great with a fresh salad or some tortilla chips. You can also serve it with rice or a side of beans.
Can I use different types of cheese?
Absolutely! You can mix and match cheeses according to your preference. Cheddar or Monterey Jack work well too.
Baked Beef Stuffed Chili Casserole
Ingredients
For the stuffed peppers
- 6 large large poblano peppers, halved and seeded
- 1.5 pounds ground beef (or to taste) Can substitute with ground turkey or chicken for a lighter option.
- 1 tablespoon chili powder
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 0.25 teaspoon ground cayenne pepper Adjust for desired spiciness.
- 0.25 teaspoon ground paprika
- 0.25 teaspoon ground dried chipotle pepper
- Salt and ground black pepper, to taste
For the filling
- 1 large onion, chopped
- 2 cans (14.5 ounce) cans diced tomatoes with green chile peppers
- Cooking spray For greasing the casserole dish.
- 3 cups shredded Mexican cheese blend (or to taste) Cheddar or Monterey Jack can be used as alternatives.
Instructions
Preparation
- Set the 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 cut-side down on the prepared baking sheet and broil for 5 to 8 minutes, until skins are blackened and blistered.
- Transfer the peppers to a bowl, cover tightly with plastic wrap, and allow to steam for about 10 minutes.
- In a large skillet over medium-high heat, add ground beef, chili powder, garlic, cumin, oregano, cayenne pepper, paprika, chipotle pepper, salt, and black pepper. Cook until the beef is no longer pink, about 4 minutes.
- Add chopped onion and cook for an additional 2 minutes until slightly softened. Stir in diced tomatoes with green chiles and cook for 5 minutes until onions become translucent.
- Let the beef mixture cool for a few minutes.
Assembly
- Preheat the oven to 350°F (175°C) and spray a casserole dish with cooking spray.
- Run water over the cooled poblano peppers to remove the skins, then place them on paper towels to drain.
- Layer peeled poblano peppers in the bottom of the casserole dish, followed by 1/3 of the beef mixture and 1 cup of shredded cheese. Repeat the layers two more times.
Cooking
- Bake the casserole in the preheated oven for about 35 minutes until the top is golden brown and bubbly.