Spicy Poblano Beef Casserole
This Spicy Poblano Beef Casserole is a delicious twist on the classic Chiles Rellenos, combining juicy ground beef and roasted poblano peppers layered with creamy Monterey Jack cheese, all topped with a fluffy egg white batter. It's perfect for weeknight dinners or feeding a crowd, and can be made ahead of time for easy reheating. If you can’t find Ro-Tel tomatoes, you can substitute them with diced tomatoes and jalapeños for that extra kick of flavor. Serve it with a side of sour cream and fresh cilantro for a vibrant finish!
N/A
Servings
N/A
Calories
15
Ingredients
Ingredients
vegetable oil
1 tablespoon (none)
onion
1 (chopped fine)
ground beef
2 lbs (90 percent lean)
poblano chiles
4 (stemmed, seeded, and chopped)
garlic cloves
2 (minced)
ground cumin
2 teaspoons (none)
salt
1 1/4 teaspoons (divided)
dried oregano
1 teaspoon (none)
pepper
3/4 teaspoon (divided)
cayenne pepper
1/4 teaspoon (none)
Ro-Tel tomatoes
1 (10 ounce) can (drained)
Monterey Jack cheese
10 ounces (shredded (2 1/2 cups))
all-purpose flour
1/2 cup (none)
skim milk
3/4 cup (none)
large egg whites
2 (none)
Instructions
1
1. Preheat your oven by adjusting the rack to the upper-middle position and warming it to 450°F (232°C). Heat the vegetable oil in a 12-inch nonstick skillet over medium heat until it shimmers.
2
2. Add the finely chopped onion into the skillet and sauté until softened, approximately 5 minutes. Incorporate the ground beef, breaking it up into smaller pieces while cooking, until there’s no pink remaining, about 8 to 10 minutes. Using a slotted spoon, transfer the beef and onion mixture to a paper towel-lined plate to absorb the excess grease.
3
3. Pour off all but 2 tablespoons of the fat from the skillet. Add the chopped poblano chiles and cook them over medium-high heat until they start to brown, about 8 to 10 minutes. Mix in the beef mixture, minced garlic, ground cumin, ¾ teaspoon of salt, dried oregano, ½ teaspoon of pepper, and cayenne pepper, cooking until the garlic is fragrant, about 30 seconds.
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4. Stir in the drained Ro-Tel tomatoes and cook just until the mixture is dry, around 1 minute. Off heat, fold in 2 cups of shredded Monterey Jack cheese, then transfer the mixture to a greased 13x9-inch baking dish, pressing it down into an even layer.
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5. In a separate bowl, combine the flour, remaining ½ teaspoon of salt, and ¼ teaspoon of pepper. Gradually whisk in the skim milk until the mixture is smooth. Using a stand mixer fitted with a whisk attachment, whip the egg whites on medium-low speed until foamy, about 1 minute. Increase the speed to medium-high and continue whipping until stiff peaks form, which should take around 3 minutes.
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6. Carefully whisk one-third of the whipped egg whites into the batter to lighten it, and then gently fold in the remaining whipped egg whites in batches until fully combined. Pour this batter over the beef and pepper mixture in the baking dish.
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7. Bake in the preheated oven until the topping is light golden and puffed, around 15 minutes. Remove from the oven and sprinkle with the remaining ½ cup of Monterey Jack cheese. Return to the oven and bake until the cheese is golden brown, about 10 more minutes.
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8. Allow the casserole to cool on a wire rack for 10 minutes before serving. Garnish with your choice of sour cream and cilantro for a fresh touch.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Spicy Poblano Beef Casserole?
It is a delicious twist on the classic Chiles Rellenos, combining ground beef and roasted poblano peppers layered with Monterey Jack cheese and a fluffy egg white batter.
What temperature should the oven be set to?
The oven should be preheated to 450°F (232°C) with the rack in the upper-middle position.
What kind of ground beef is recommended?
The recipe calls for 2 lbs of 90 percent lean ground beef.
How do I prepare the onion?
The onion should be finely chopped and sautéed in vegetable oil for about 5 minutes until softened.
How long does it take to cook the ground beef?
Cook the ground beef for approximately 8 to 10 minutes until no pink remains.
How should I remove excess grease from the beef?
Use a slotted spoon to transfer the cooked beef and onion mixture to a paper towel-lined plate.
How many poblano chiles are needed?
The recipe requires 4 poblano chiles, which should be stemmed, seeded, and chopped.
How long should the poblano chiles be cooked?
Cook them over medium-high heat for about 8 to 10 minutes until they start to brown.
What spices are used for seasoning the beef?
The seasoning includes ground cumin, salt, dried oregano, pepper, and cayenne pepper.
When should I add the garlic?
Add the minced garlic after browning the chiles and cook for about 30 seconds until fragrant.
What can I use if I cannot find Ro-Tel tomatoes?
You can substitute them with diced tomatoes and jalapeños for a similar flavor kick.
What type of cheese is used in this recipe?
The recipe uses 10 ounces (2 1/2 cups) of shredded Monterey Jack cheese.
What size baking dish is required?
You should use a greased 13x9-inch baking dish.
How do I prepare the flour mixture for the topping?
Combine 1/2 cup all-purpose flour with salt and pepper, then gradually whisk in 3/4 cup skim milk until smooth.
How do I whip the egg whites?
Whip 2 large egg whites on medium-low speed for 1 minute until foamy, then increase to medium-high for 3 minutes until stiff peaks form.
How do I incorporate the egg whites into the batter?
Whisk one-third of the egg whites into the flour mixture to lighten it, then gently fold in the remaining whites in batches.
How long is the initial baking time?
Bake the casserole for 15 minutes until the topping is puffed and light golden.
When do I add the final layer of cheese?
After the first 15 minutes of baking, remove the dish and sprinkle the remaining 1/2 cup of cheese on top.
How long is the second baking period?
Bake for an additional 10 minutes until the cheese is golden brown.
How long should the casserole cool before serving?
Allow it to cool on a wire rack for 10 minutes.
What are the suggested garnishes?
It is recommended to garnish with sour cream and fresh cilantro.
Is this recipe suitable for making ahead?
Yes, it can be made ahead of time for easy reheating.
How many ingredients are in this recipe?
There are 15 ingredients in total.
Does this recipe contain cayenne pepper?
Yes, it uses 1/4 teaspoon of cayenne pepper for heat.
What kind of milk is used for the batter?
The recipe specifies using 3/4 cup of skim milk.
Should the Ro-Tel tomatoes be drained?
Yes, the recipe requires one 10-ounce can of Ro-Tel tomatoes, drained.
How much salt is used in total?
A total of 1 1/4 teaspoons of salt is used, divided between the beef and the batter.
What is the first step in the instructions?
Preheat the oven to 450°F and heat vegetable oil in a 12-inch nonstick skillet.
How do I ensure the beef is evenly layered?
Transfer the mixture to the baking dish and press it down into an even layer before adding the topping.
What is the inspiration for this dish?
This dish is described as a twist on classic Mexican Chiles Rellenos.