Go Back
–+ servings

Baked Beef Stuffed Chili Casserole

A hearty casserole combining beef, spices, and roasted poblano peppers, perfect for family dinners and gatherings.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Course Dinner, Main Course
Cuisine American, Mexican
Servings 6 servings
Calories 400 kcal

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.

Notes

Serve hot with a side salad, crusty bread, or topped with sour cream or avocado slices. Adjust spices to taste. For variations, you can use a plant-based ground meat or add vegetables like zucchini or mushrooms.

Nutrition

Serving: 1gCalories: 400kcalCarbohydrates: 15gProtein: 28gFat: 25gSaturated Fat: 12gSodium: 800mgFiber: 3gSugar: 4g
Keyword Baked Beef Stuffed Chili Casserole, Casserole, cheesy, Comfort Food, Family Dinner
Tried this recipe?Let us know how it was!