# Chile Relleno Beef Casserole

An easy-to-make, flavorful, and unfried chile relleno beef casserole.

- Total time: 30 min
- Cuisine: Mexican
- Category: Dinner
- Language: en

## Ingredients

- Avocado oil
- 1 lb ground beef
- 3 minced garlic cloves
- 0.25 white onion
- 0.5 jalapeño
- Salt
- pepper
- 2 roma tomatoes
- 6 poblano peppers
- 20 oz Oaxaca cheese
- Cooking spray
- 8 eggs
- 0.33 cup all-purpose flour
- 0.5 tsp baking powder
- 0.25 cup milk
- Salt
- pepper
- 5 roma tomatoes
- 1 jalapeño pepper
- 0.25 white onion
- 2 garlic cloves
- 1 tortilla
- 2 tsp chicken bouillon
- 0.5 tsp oregano
- 0.33 cup water
- Salt

## Instructions

1. Add avocado oil to a pan set to medium-high heat.
2. Add 1 pound of ground beef to the pan.
3. Once the beef is broken down, add 3 minced garlic cloves, 1/4 of a white onion, and half a jalapeño.
4. Season the meat with salt and pepper.
5. Mix and cook the meat for about 2 minutes.
6. Add 2 roma tomatoes and continue cooking until the tomato releases all its juice.
7. After 2 minutes, the meat is ready; set it aside.
8. Roast 6 poblano peppers.
9. Once fully roasted, put the poblano peppers in a bag to sweat, making them easier to peel.
10. Peel the peppers, cut them open, and remove the seeds.
11. Grate 20 ounces of Oaxaca cheese (or melting cheese of your choice).
12. Separate the yolks from the egg whites of 8 room temperature eggs.
13. Mix the egg whites at high speed until fluffy, which should take about 2 minutes.
14. Add the egg yolks, 1/3 cup of all-purpose flour, half a teaspoon of baking powder, 1/4 cup of milk, and salt and pepper to taste to the egg white mixture.
15. Continue mixing at medium speed until the batter is ready.
16. Grease a baking tray.
17. Add a layer of the egg batter mixture to the tray and spread it evenly.
18. Place three of the poblano peppers on top of the batter layer.
19. Add a layer of cheese.
20. Add the cooked meat on top of the cheese layer.
21. Add the rest of the poblano peppers.
22. Add another layer of cheese.
23. Add the rest of the egg batter.
24. Top the casserole with the remaining cheese.
25. Bake in the oven at 350 degrees for about 30 minutes.
26. While the casserole bakes, roast 5 roma tomatoes, 1 jalapeño, 1/4 of a white onion, and 2 garlic cloves for the salsa.
27. Remove the roasted salsa vegetables from the heat.
28. In some oil, fry 1 tortilla until crispy golden.
29. Add the fried tortilla to a blender, along with the roasted vegetables (after removing the skin from the tomatoes and jalapeño).
30. Add 2 teaspoons of chicken bouillon, half a teaspoon of oregano, and 1/3 cup of water to the blender.
31. Blend the salsa ingredients.
32. Once the casserole is ready after 30 minutes, take it out of the oven.
33. In the same oil used to fry the tortilla, fry the blended salsa.
34. Mix the salsa and check for salt.
35. Reduce the heat to the lowest setting and let the salsa simmer for about 2 minutes.
36. Serve the casserole with salsa on top.

## Equipment

- pan
- bag
- grater
- blender
- baking tray
- oven

## Tips

- Make sure eggs are at room temperature for the batter.
- Sweat poblano peppers in a bag to make peeling easier.
- Check for salt when frying the salsa.

## Source

- Original video: https://www.instagram.com/reel/DSBYW-8krTU/?igsh=MWM5ZXFubGRoeTQ1aA==
- Recipe page: https://www.cliprecipe.com/recipe/75d776ee-1783-450e-8518-3faabffec07a
- Extracted: 2026-01-17

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt