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Beef and Roasted Poblano Rice Casserole, fall casserole recipes comfort
Front Porch Recipe

Beef and Roasted Poblano Rice Casserole

Smoky roasted poblanos, seasoned ground beef, and tender rice bake in a creamy cheese sauce under a golden cornbread-style topping.
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Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Southwestern American
Calories: 510
Ingredients Equipment Method Notes

Ingredients
  

  • 3 large poblano peppers about 3/4 lb total
  • 1 tbsp olive oil
  • 1 lb ground beef 85% lean
  • 1 medium yellow onion diced
  • 3 cloves garlic minced
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • 1 tsp kosher salt divided, plus more to taste
  • 1/2 tsp black pepper
  • 2 cups cooked white or brown rice
  • 1 1/2 cups frozen sweet corn thawed
  • 8 oz cream cheese softened and cubed
  • 1 cup beef or chicken broth low-sodium
  • 1/2 cup heavy cream
  • 1 1/2 cups shredded cheddar or Monterey Jack divided
  • 1 cup corn muffin mix such as Jiffy
  • 1 large egg
  • 1/3 cup milk
  • 2 tbsp fresh cilantro chopped, for serving

Equipment

  • sheet pan
  • large skillet
  • 9x13-inch baking dish

Method
 

  1. Broil the poblanos on a sheet pan, turning, until skins are blistered and charred, 8 to 12 minutes. Transfer to a bowl, cover 10 minutes, then peel, seed, and chop.
  2. Heat the oven to 375°F. Warm olive oil in a large skillet over medium-high heat. Brown the beef 5 to 6 minutes. Add onion and cook 3 minutes. Stir in garlic, cumin, chili powder, 1/2 teaspoon salt, and pepper for 30 seconds.
  3. Lower heat to medium. Add cream cheese, broth, and cream. Stir until the cream cheese melts into a smooth sauce. Fold in rice, corn, chopped poblanos, and 1 cup of the shredded cheese. Taste and adjust salt.
  4. Spread the mixture in a greased 9x13-inch baking dish. Whisk corn muffin mix, egg, milk, and remaining 1/2 teaspoon salt. Drop spoonfuls over the filling and spread gently. Sprinkle remaining cheese on top.
  5. Bake 25 to 30 minutes until the topping is golden and set. Rest 10 minutes. Finish with cilantro and serve.

Notes

Roast the poblanos until blistered for the best smoky flavor. Pre-cooked rice keeps the bake quick and the texture fluffy.