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Beef Chile Relleno Casserole


Beef Chile Relleno Casserole

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  • 2 large 6″-7″ long poblano chile peppers
  • 10 oz. ground beef
  • 2 oz. chopped onion
  • 1 clove minced garlic
  • 1 T. chili powder
  • 4 oz. canned refried beans (Omit to lower carbs)
  • 4 oz. shredded cheddar cheese
  • 4 oz. shredded Monterrey Jack Cheese



Step 1

Cut stems off the ends of the poblano chiles, remove seeds and cut in half lengthwise. Place skin side up in 7 x 11″ glass baking dish. Broil until skins are browned quite a bit, but not burned black. Remove from broiler and cover tightly with piece of foil (save for using when ready to bake). Allow to cool. The condensation will allow you to peel most of the skin off the chiles with your hands.

In a skillet, brown the meat and chopped onion. Cook until onion is getting tender. Add spices and stir well. Remove from heat.

Now place the four skinned poblano halves side by side into the glass pan you roasted them in, this time put the skin side down. No need to grease the pan. Using the back of a spoon, smear an ounce of refried beans on the bottom of each serving. Next, spoon 1/4 of the meat mixture on top of each chile half. Finally, sprinkle all the cheese on top. Cover with the foil you saved and bake at 350º for 20 minutes. Uncover and bake another 15 minutes. Serve with a nice guacamole/lettuce salad.

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