I still remember Sunday dinners at my grandma Elena’s. The aroma of simmering chiles, melting cheese, and crispy corn tortillas would fill the house. Her Chile Rellenos were legendary. They required patience and a lot of frying – definitely not a weeknight meal! But I always wanted a version that captured that comforting flavor in a simpler form. That’s how this Easy Chile Relleno Casserole Recipe for Family Meals came to be. It’s all the joy of the classic, without the hassle. It’s the perfect way to bring a little bit of Elena’s warmth to your own dinner table.
Why You’ll Love This Chile Relleno Casserole
Let’s be honest. Weeknights are busy. You need meals that are delicious, satisfying, and realistically achievable. This casserole delivers on all fronts.
- Seriously Easy: Forget deep frying! This recipe minimizes the prep work and eliminates the mess.
- Family-Friendly: Kids and adults alike adore the cheesy, savory flavors. It’s a guaranteed crowd-pleaser.
- Big on Flavor: We capture the authentic taste of Chile Rellenos with carefully selected spices and fresh ingredients.
- Make-Ahead Potential: You can assemble this casserole ahead of time and bake it when you’re ready. Perfect for meal prepping!
- Customizable: Like it spicy? Add more jalapeños! Vegetarian? Already there! The possibilities are endless.
Ingredient List – What You’ll Need
Here’s a rundown of what you’ll need to create this comforting casserole:
- Chiles: 12-16 Anaheim Chiles (about 8-10 inches long) – these are mild, but feel free to sub in poblanos for a little more kick.
- Cheese: 2 cups Monterey Jack Cheese, shredded (or a blend of cheddar and Monterey Jack)
- Ground Beef: 1 pound Ground Beef (lean) – Can substitute with ground turkey or black beans for a vegetarian option.
- Onion: 1 medium Yellow Onion, chopped
- Garlic: 3 cloves Garlic, minced
- Tomato Sauce: 1 (15 ounce) can Tomato Sauce
- Diced Tomatoes: 1 (14.5 ounce) can Diced Tomatoes, undrained
- Corn: 1 cup Frozen Corn, thawed
- Chili Powder: 2 tablespoons
- Cumin: 1 tablespoon
- Oregano: 1 teaspoon dried Oregano
- Salt: 1 teaspoon (or to taste)
- Black Pepper: ½ teaspoon (or to taste)
- Corn Tortillas: 10-12 Corn Tortillas (6-inch size)
- Olive Oil: 2 tablespoons
- Optional Toppings: Sour Cream, chopped cilantro, sliced avocado, hot sauce.
Step-by-Step Cooking Instructions: Let’s Get Cooking!
Alright, let’s make some magic! This casserole comes together surprisingly quickly.
1. Prepare the Chiles:
- Preheat your oven to 400°F (200°C).
- Roast the chiles: Place the Anaheim chiles directly on the oven rack. Roast for 20-25 minutes, turning occasionally, until the skins are blistered and blackened.
- Steam and Peel: Remove the chiles from the oven and immediately place them in a bowl covered with plastic wrap. Let them steam for 10-15 minutes. This loosens the skins.
- Peel and Seed: After steaming, peel off the blackened skin (it should slip off easily). Cut the chiles lengthwise and remove the seeds and veins. This step reduces the heat. Set aside.
2. Make the Meat Filling:
- Heat the Olive Oil: Heat the olive oil in a large skillet over medium heat.
- Brown the Beef: Add the ground beef and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
- Sauté Aromatics: Add the chopped onion and minced garlic to the skillet. Cook until softened, about 5 minutes.
- Add Spices & Tomatoes: Stir in the chili powder, cumin, oregano, salt, and pepper. Cook for 1 minute more, until fragrant.
- Simmer the Sauce: Add the tomato sauce and diced tomatoes (undrained) to the skillet. Bring to a simmer and cook for 5 minutes, stirring occasionally, to let the flavors meld. Stir in the corn.
3. Assemble the Casserole:
- Layer 1: Spread a thin layer of the meat sauce on the bottom of a 9×13 inch baking dish.
- Layer 2: Arrange a layer of corn tortillas over the sauce, slightly overlapping.
- Layer 3: Sprinkle with about 1/3 of the shredded cheese.
- Layer 4: Stuff each chile with a generous spoonful of the meat filling and arrange them over the cheese layer.
- Repeat: Continue layering with sauce, tortillas, cheese, and stuffed chiles until all ingredients are used, ending with a final layer of sauce and cheese.
4. Bake:
- Cover and Bake: Cover the baking dish with aluminum foil and bake for 20 minutes.
- Uncover and Bake: Remove the foil and bake for another 10-15 minutes, or until the cheese is melted and bubbly and the casserole is heated through.
Tips, Variations, and Serving Suggestions
Let’s personalize this recipe!
- Spice it Up: Add a chopped jalapeño (seeds and membranes removed for less heat) to the meat filling for extra spice. A pinch of cayenne pepper also works well.
- Vegetarian Delight: Substitute the ground beef with 1 (15 ounce) can of black beans, drained and rinsed.
- Cheese Choices: Feel free to experiment with different cheeses! Oaxaca and Asadero are fantastic substitutes for Monterey Jack.
- Tortilla Tip: If the tortillas are very dry, lightly brush them with a little olive oil before layering to prevent them from becoming tough.
- Make Ahead: Assemble the casserole (unbaked) and store it in the refrigerator for up to 24 hours. Add about 10 minutes to the baking time.
- Serving Suggestions: Serve with a dollop of sour cream, chopped fresh cilantro, sliced avocado, and a side of your favorite salsa. A simple green salad completes the meal.
Nutritional Information (Approximate)
(Disclaimer: Nutritional information is an estimate and can vary based on specific ingredients used.)
- Serving Size: 1 slice (approximately 1/8 of the casserole)
- Calories: 350-450
- Protein: 20-25g
- Fat: 20-25g
- Carbohydrates: 25-35g
Ready to embrace the joy of a comforting, stress-free dinner? This Easy Chile Relleno Casserole Recipe for Family Meals is waiting for you. Gather your ingredients, follow the steps, and prepare to be amazed at how simple it is to recreate a beloved classic. Don’t be afraid to get creative with the toppings and spices! Your family will thank you for it. Enjoy!
