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There’s no prep work necessary for this layered Chiles Rellenos Casserole with ground beef and cheese! Just place 5 ingredients in one dish and the oven does the work. It’s an easy, healthy dinner recipe that the whole family will love!

Chiles Rellenos Casserole topped with avocado

Don’t you love a quick Mexican-inspired dinner that you can throw together on your busiest nights? The classic flavors in chiles rellenos casserole with corn tortillas are always a popular choice, and the end result is a warm, nourishing and satisfying dish. Best of all, there’s almost no effort required — just dump-and-go!

What is Chiles Rellenos Casserole?

Traditional Chiles Rellenos is a Mexican dish that translates literally to “stuffed chile.”

In the United States, chiles rellenos are usually filled with asadero, asiago, Monterey Jack, or cheddar cheese, along with ground meat. The chile is then dipped in an egg batter or corn masa flour and either pan-fried or deep-fried. Rellenos are typically served with red or green chile sauce or mole (source).

For this dish, I have taken the same basic ingredients and flavors, but translated them into a healthy baked chile rellenos recipe. There’s no frying or breading necessary, and instead of corn masa flour we’re using corn tortillas!

Long overhead shot of Dump and Bake Chiles Rellenos Casserole

How to make Chiles Rellenos Casserole:

You only need 5 ingredients to make this easy dinner:

  • corn tortillas
  • extra lean ground beef
  • canned diced green chiles
  • enchilada sauce
  • grated cheddar cheese

First, place 3 corn tortillas in the bottom of the baking dish. You can tear them or overlap them so that they cover the bottom of your pan.

Corn tortillas in bottom of casserole dish for chiles rellenos casserole

Next, place half of the raw ground beef on top, breaking up the meat into pieces as you add it to the dish.

Ground beef in dish for chiles rellenos casserole

I use two large 7-ounce cans of chopped green chiles for the “chiles” in this Chiles Rellenos Casserole!

Two cans of diced green chiles

Drain the chiles and spread one can on top of the beef.

Green chiles added to casserole dish for chiles rellenos casserole

Drizzle half of the enchilada sauce over top,

Can of red enchilada sauce

and sprinkle half of the grated cheese over everything. Repeat the layers one more time using the rest of your ingredients!

Chiles rellenos casserole with shredded cheese on top before it goes in the oven

The casserole bakes in a 425 degree F oven, covered, for 30 minutes. Then you’ll remove the cover and continue baking for about 10 more minutes, or until the meat is cooked through and the cheese on top is melted and golden brown. Allow the dish to rest on the counter for about 10 minutes before serving.

Garnish with any of your favorite Mexican-inspired toppings and serve!

Front shot of layered chiles rellenos casserole in dish

Can you make Chiles Rellenos Casserole ahead of time?

Yes! You can assemble this casserole in advance, keep it covered in the refrigerator, and then just bake it in the oven when you’re ready to serve.

Can Chiles Rellenos Casserole be frozen?

Yes! You can freeze the casserole before baking or after baking. Wrapped tightly, the casserole will keep in the freezer for up to 2 months.

Front view of chiles rellenos casserole in a blue serving dish surrounded by green onions

What to serve with Chiles Rellenos Casserole:

Here are a few great sides that go well with the casserole:

Cook’s Tips and Recipe Variations:

  • While this dump-and-bake method uses raw beef that bakes in the casserole dish, you can also substitute with an equal amount of cooked ground beef that has been browned in a skillet and drained.
  • If you’re not using extra lean meat (at least 96% lean), I would suggest cooking the meat in a skillet and draining off the fat before adding it to the casserole. Otherwise, the grease from the meat will sit in your casserole dish as it bakes in the oven.
  • You can substitute 99% lean ground turkey breast for the beef in this recipe.
  • Make Chicken Chile Rellenos Casserole by swapping out the beef and using cooked, diced chicken or raw extra lean ground chicken breast.
  • Prep ahead! You can assemble this dish in advance and keep it in the refrigerator or freezer until ready to bake.
  • Cooking just for two? Cut the ingredients in half and prepare the casserole in a 1-quart baking dish. All other instructions remain the same.
Chiles Rellenos Casserole in a blue casserole dish

Other easy Mexican-inspired casserole recipes that you might enjoy:

Chiles Rellenos Casserole topped with avocado

Dump-and-Bake Chiles Rellenos Casserole

5 from 1 vote
Prep: 10 minutes
Cook: 40 minutes
Resting Time 10 minutes
Total: 50 minutes
Servings 4 people
Calories 399 kcal
There’s no prep work necessary for this layered Chiles Rellenos Casserole with ground beef and cheese! Just place 5 ingredients in one dish and the oven does the work.

Ingredients
  

  • 6 (6 inch) corn tortillas
  • 1 lb. extra-lean ground beef (use at least 96% lean, or substitute with 99% lean ground turkey breast or ground chicken breast)
  • 2 (7 ounce) cans mild diced green chiles, drained
  • 1 cup enchilada sauce
  • 1 cup shredded cheddar or Monterey Jack cheese
  • Optional garnish: sour cream, sliced green onion, sliced olives, diced avocado or guacamole

Instructions

  • Preheat oven to 425 degrees F. Spray a 2-quart baking dish with nonstick spray.
  • Place 3 of the tortillas in the bottom of the prepared dish, tearing them as necessary to cover the bottom (overlapping is fine).
  • Top with half of the raw meat, breaking up the meat into small pieces as you spread it over the tortillas. Add half of the green chiles, half of the enchilada sauce and half of the cheese. Repeat layers one more time.
  • Cover with foil and bake for 30 minutes. Uncover and bake for an additional 10 minutes (or until beef is cooked through). Allow the dish to rest for about 10 minutes before serving. Garnish with toppings of choice.

Notes

  • While this dump-and-bake method uses raw beef that bakes in the casserole dish, you can also substitute with an equal amount of cooked ground beef that has been browned in a skillet and drained.
  • If you’re not using extra lean meat (at least 96% lean), I would suggest cooking the meat in a skillet and draining off the fat before adding it to the casserole. Otherwise, the grease from the meat will sit in your casserole dish as it bakes in the oven.
  • You can substitute 99% lean ground turkey breast for the beef in this recipe.
  • Make Chicken Chile Rellenos Casserole by swapping out the beef and using cooked, diced chicken or raw extra lean ground chicken breast.
  • Prep ahead! You can assemble this dish in advance and keep it in the refrigerator or freezer until ready to bake.
  • Cooking just for two? Cut the ingredients in half and prepare the casserole in a 1-quart baking dish. All other instructions remain the same.

Nutrition

Serving: 1/4 of the casseroleCalories: 399kcalCarbohydrates: 27gProtein: 35gFat: 16gSaturated Fat: 8gCholesterol: 99mgSodium: 1181mgPotassium: 604mgFiber: 5gSugar: 4gVitamin A: 810IUVitamin C: 35.1mgCalcium: 281mgIron: 5.1mg
Keyword: chiles rellenos casserole, chiles rellenos with ground beef, ground beef casserole
Course: Dinner
Cuisine: Mexican
Author: Blair Lonergan
blair

Hey, I’m Blair!

Welcome to my farmhouse kitchen in the foothills of Virginia’s Blue Ridge Mountains. Inspired by local traditions and seasonal fare, you’ll find plenty of easy, comforting recipes that bring your family together around the table. It’s down-home, country-style cooking!

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Comments

  1. Chiles Rellenos is what I usually order when we eat in Mexican restaurants, I love it! But it is fried so it is an indulgence for me. The casserole idea is fantastic! I love the the idea of combining all the relleno flavors without deep frying and also — for a fraction of the time. Adding to my menu plan for next week.

  2. 5 stars
    I have to admit that I was skeptical about this one; Chiles Rellenos is one of my favorite Mexican dishes because I love the distinct flavor of poblano peppers, and I just wasn’t sure that the green chiles would work.
    We had this for dinner last night, though, and it was fabulous! My son cleaned his plate and we all left the table stuffed. Really fun and incredibly easy addition to the Tex-Mex rotation!

    1. I love to hear that, Karla! Thanks so much for your kind note. It makes me really happy to know that a true Chiles Rellenos fan approves of this “hack!” 🙂