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Stuffed Chile Casserole
Why did the chile bring a suitcase to dinner? Because it was ready for a stuffed casserole adventure! Here’s a delightful recipe for Stuffed Chile Casserole that will spice up your meal.
Video
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Ingredients
- 12 poblano chiles, roasted and peeled
- 1 pound ground turkey or beef
- 1 cup cooked rice
- 1 can black beans, drained and rinsed
- 1 cup corn kernels
- 1 cup salsa
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 2 cups shredded cheese (cheddar or Mexican blend)
- Salt and pepper to taste
- 1 cup diced tomatoes (optional)
- Sour cream for serving (optional)
Instructions
Preheat the oven to 375°F (190°C).
In a large skillet, cook the ground turkey or beef over medium heat until browned. Drain excess grease.
Add cooked rice, black beans, corn, salsa, cumin, chili powder, salt, and pepper to the skillet. Mix well and simmer for about 5 minutes.
Stuff each roasted poblano chili with the meat and rice mixture and place them in a baking dish.
Pour diced tomatoes over the stuffed chiles and top with shredded cheese.
Cover with foil and bake for 30 minutes. Remove foil and bake for an additional 15 minutes or until cheese is bubbly and golden.
Kitchen Tools
- Large skillet
- Baking dish
- Sharp knife for cutting chiles
- Spoon for mixing and stuffing
Chef's Tips
Troubleshooting
Recipe Variations
Healthy Alternatives
Serving Suggestions
Nutrition Facts
Dietary Info
Garnish Ideas
Storage
Leftover Ideas
Common Mistakes to Avoid
Frequently Asked Questions
Yes, you can prepare it and store it in the fridge for up to 24 hours before baking.
You can use bell peppers or anaheim chiles as alternatives.
The spiciness depends on the salsa and chilies used; you can control it by choosing milder options.
Yes, freeze before baking, then bake from frozen, adding additional time.
Roast them in a broiler or over an open flame until the skins are charred, then peel off the skins.
Absolutely! Chicken or even tofu can be great alternatives.
Rice, salad, or crusty bread all pair well!