This dish has all the flavors of stuffed poblanos, complete with rice and beans, and it comes together in a single dish that you can assemble and freeze or refrigerate ahead of time for an easy weeknight meal.
You'll need:
- 1 c long grain white rice
- 1 - 8 oz can tomato sauce
- 2 c chicken broth (or 2 tsp bouillon + 2 c water)
- 2 tsp salt
- 1 Tbs oil
- 1 1/2 to 2 lbs ground beef
- 2 packets taco seasoning
- 1 c water
- 1 can refried beans (any variety)
- 2 c shredded fiesta blend cheese
- 3 fresh poblano peppers
Cook the Rice: Heat 1 Tbs oil in a small saucepan over medium-high. When it's hot, add the rice and salt, stirring to toast the rice (it will become opaque as it cooks). Stir in the tomato sauce and broth, and bring to a boil. Then cover and reduce heat to medium-low or low, so that it's still simmering, and let simmer 18 minutes. Turn heat off and let steam 10 minutes, then fluff with a fork. Cover again and set aside. Click here for my detailed rice tutorial.
Cook the Taco Meat: In a small saucepan, add the beef and turn the heat to medium-high. Let cook, stirring occasionally and breaking up the meat, until totally browned. Drain if necessary, then add the packet of taco seasoning and 1 c water. Simmer 10 minutes until water is absorbed. Set aside. Click here for my detailed tutorial on browning ground beef.
Prepare the Poblanos: Remove the stem and seeds from the poblanos. Slice in half, then slice those down until you have slices that can lay flat without curving. Set aside.
Prepare the Casserole: Grease a 13x9 baking dish. Spread the rice on the bottom of the dish in an even layer. Stir the refried beans well, then spread over the rice layer (it's easier to do if you place dollops randomly and then spread from there). Top with the taco meat in a single layer.
Spread about a cup of shredded cheese over the taco meat. Lay the poblano slices over the cheese layer, so they don't overlap and cover the whole casserole if possible. Spray the top of the peppers with cooking spray and cover tightly with foil. At this point you can refrigerate until you're ready to cook.
Bake the Casserole: Preheat oven to 350. With the casserole still tightly covered with aluminum foil, bake 1 hour to fully warm it and to cook the poblanos.
Uncover the casserole and top it with the remaining shredded cheese. Cook it an additional 10 minutes uncovered to melt the cheese, then serve hot.
Easy Make-Ahead Chile Relleno Casserole
Ingredients
- 1 c long grain white rice
- 8 oz can tomato sauce
- 2 c chicken broth (or 2 tsp bouillon + 2 c water)
- 2 tsp salt
- 1 Tbs oil
- 1 1/2 to 2 lbs ground beef
- 2 packets taco seasoning
- 1 c water
- 1 can refried beans (any variety)
- 2 c shredded fiesta blend cheese
- 3 fresh poblano peppers
Instructions
- Cook the Rice: Heat 1 Tbs oil in a small saucepan over medium-high. When it's hot, add the rice and salt, stirring to toast the rice (it will become opaque as it cooks). Stir in the tomato sauce and broth, and bring to a boil. Then cover and reduce heat to medium-low or low, so that it's still simmering, and let simmer 18 minutes. Turn heat off and let steam 10 minutes, then fluff with a fork. Cover again and set aside. Click here for my detailed rice tutorial.
- Cook the Taco Meat: In a small saucepan, add the beef and turn the heat to medium-high. Let cook, stirring occasionally and breaking up the meat, until totally browned. Drain if necessary, then add the packet of taco seasoning and 1 c water. Simmer 10 minutes until water is absorbed. Set aside. Click here for my detailed tutorial on browning ground beef.
- Prepare the Poblanos: Remove the stem and seeds from the poblanos. Slice in half, then slice those down until you have slices that can lay flat without curving. Set aside.
- Prepare the Casserole: Grease a 13x9 baking dish. Spread the rice on the bottom of the dish in an even layer. Stir the refried beans well, then spread over the rice layer (it's easier to do if you place dollops randomly and then spread from there). Top with the taco meat in a single layer.
- Spread about a cup of shredded cheese over the taco meat. Lay the poblano slices over the cheese layer, so they don't overlap and cover the whole casserole if possible. Spray the top of the peppers with cooking spray and cover tightly with foil. At this point you can refrigerate until you're ready to cook.
- Bake the Casserole: Preheat oven to 350. With the casserole still tightly covered with aluminum foil, bake 1 hour to fully warm it and to cook the poblanos.
- Uncover the casserole and top it with the remaining shredded cheese. Cook it an additional 10 minutes uncovered to melt the cheese, then serve hot.