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Meat and Cheese stacked Chile Relleno Casserole with sliced tomatoes, jalapenos, cucumbers on blue plate. #TexasHomesteader

Meat & Cheese Stacked Chile Relleno Casserole

This Meat & Cheese Stacked Chile Relleno Casserole is baked instead of fried and makes classic chile relleno easier! This meaty casserole is layered with roasted poblano peppers, seasoned meat, shredded cheese and a seasoned egg mixture, then baked to cheesy perfection!
Course Main Course
Cuisine Mexican
Keyword casserole, cheese, ground meat, peppers, TexMex
Prep Time 10 minutes
Cook Time 30 minutes
Servings 9 People

Ingredients

Ingredients

  • 1 lb Ground Meat (either ground beef, venison or pork)
  • 2 Tablespoons Taco seasoning
  • 6-8 Roasted, peeled & seeded poblano peppers, depending upon size of peppers – basically 2 layers for your casserole dish
  • 16 ounces shredded cheddar or Monterey Jack cheese (2 cups)

Egg Mixture

  • 6 Large eggs
  • 3/4 Cup whole milk
  • 1/2 Cup All-purpose flour
  • 1 teaspoon Baking powder
  • 1 teaspoon Paprika
  • 1 teaspoon Chili powder
  • 1 teaspoon Garlic powder
  • 1 teaspoon Black pepper
  • 2 teaspoons Salt

Instructions

Instructions

  1. Roast, peel and seed 6-8 poblano peppers. (chop if desired) Set aside.

  2. Cook 1 pound of ground meat until no pink remains. Strain any grease and stir in 2 tablespoons of taco seasoning. Set aside.
  3. Preheat oven to 350º F.
  4. Arrange half the roasted peeled & seeded peppers in a single layer in the bottom of a 8”X8” (2-quart) baking dish. Top with half of the cooked meat and then half the shredded cheese. Repeat with the rest of the peppers, meat and cheese.
  5. In a bowl whisk ½ cup flour with 1 teaspoon each baking powder, paprika, chili powder, garlic powder and black pepper & 2 teaspoons of salt. Mix until blended.

  6. In a separate bowl add 6 large eggs and whisk until fully blended. Then add ¾ cup milk and stir until blended.

  7. Combine the egg mixture with the dry mixture & stir until completely blended, removing all lumps.

  8. Pour the egg mixture evenly over the top of the casserole.

  9. Bake 30-35 minutes or until the edges are golden and the center is set.

  10. Allow to rest 5 minutes before cutting & serving.

Recipe Notes

NOTES:

Having made this casserole several times I think I prefer my roasted peppers to be chopped instead of laid out flat, as I feel they serve better than long wide strips of peppers in the mix.

Feel free to garnish the top of the casserole however you like upon serving. I often add chopped chives, tomatoes, jalapenos or a dollop of sour cream.