Ingredients
Scale
- 6 whole roasted Poblano peppers (seeded and peeled)
- 1 pound ground beef
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 cups shredded Monterey Jack cheese
- 2 cups shredded Cheddar cheese
- 6 large eggs
- 1/4 cup all-purpose flour
- 1 cup milk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/4 teaspoon cayenne pepper (optional for heat)
Instructions
- Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with a little oil or non-stick spray.
- Cook the ground beef in a large skillet over medium heat until it is browned and cooked through. Drain excess fat.
- Add the chopped onion and minced garlic to the skillet with the ground beef. Cook until the onion is translucent and fragrant, about 5 minutes.
- Season the beef mixture with salt, pepper, cumin, chili powder, and cayenne pepper (if using). Stir well to combine and set aside.
- Cut the roasted Poblano peppers lengthwise into halves and remove any excess seeds.
- Lay half of the Poblano pepper halves in the bottom of the prepared baking dish.
- Layer half of the beef mixture over the peppers, followed by half of the Monterey Jack and Cheddar cheeses.
- Repeat the layers with the remaining Poblano peppers, beef mixture, and cheeses.
- Whisk together the eggs, flour, and milk in a medium mixing bowl until smooth. Pour this egg mixture evenly over the entire casserole.
- Bake in the preheated oven for 35 to 40 minutes, or until the casserole is set and the top is golden brown.
- Let the casserole cool for about 10 minutes before slicing and serving.
Notes
For a vegetarian version, replace ground beef with sautéed vegetables like zucchini, mushrooms, and bell peppers.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 3g
- Sodium: 450mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 150mg