1-Getting Started with Roasting and Browning: Begin by preheating the oven to 350 degrees F, as per the directions. To roast the poblano peppers, place them on a foil-lined baking sheet and broil until their skins blister, about 5 minutes per side; then let them rest, peel, and remove stems and seeds. This step ensures the peppers are ready for layering, infusing the Baked Beef Chiles Rellenos Casserole with that essential smoky flavor.

2-Getting Started with Roasting and Browning: Next, in a skillet, cook the ground beef and onion until the beef is no longer pink. This typically takes a few minutes, then stir in garlic, cumin, salt, pepper, and optional red pepper flakes for added heat. For a deeper dive into roasting techniques, check out our guide on roasting poblano peppers, which can help perfect this step.

3-Assembling and Baking the Casserole: Once the meat mixture is prepared, whisk the eggs with milk, flour, and baking powder until smooth to create the fluffy topping. In a greased 9 x 13-inch baking dish, layer half the peppers, followed by half the meat mixture and half the cheeses; repeat the layers and top with the remaining cheeses. Pour the egg mixture over everything, cover with foil, and bake for 30 minutes.

4-Assembling and Baking the Casserole: After the initial bake, remove the foil and continue baking for an additional 14 to 16 minutes until golden and puffed. Let the casserole rest for 5 minutes before serving, garnished with cilantro if desired. The preparation time includes 30 minutes for prep, 45 minutes for cooking, and a total of 1 hour 15 minutes, making it a practical choice for busy schedules.