Baked Beef and Poblano Chiles Rellenos Casserole

Position the oven rack approximately six inches away from the heat source and preheat the broiler to its highest temperature setting. Line a baking sheet with aluminum foil for easy cleanup. Arrange the poblano peppers cut-side down on the prepared baking sheet.

Cook under the preheated broiler until the poblano pepper skins have undergone a transformation, turning dark and blistered, taking anywhere from 5 to 8 minutes. Transfer the blackened peppers to a bowl and cover it tightly with plastic wrap. Allow the peppers to steam as they cool, which should take around 10 minutes.

Heat a large skillet over the medium-high heat setting. Add the beef, along with the spices of chili powder, garlic, cumin, oregano, cayenne pepper, paprika, chipotle pepper, salt, and black pepper. Cook and stir until the beef is no longer pink, approximately four minutes. Add the onion; cook until it has slightly softened, about two minutes. Add the tomatoes with green chiles; cook until the onions are translucent, taking around five more minutes. Let the beef mixture cool down.

Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius). Spray a casserole dish with cooking spray for non-stick performance.

Run water over the poblano peppers to remove their skins and discard them; drain the peppers on paper towels. Place a layer of peppers at the bottom of the prepared dish; place one-third of the beef mixture on top. Cover with one cup shredded Mexican cheese blend. Repeat layers twice more in the same order.

Bake, uncovered, in the preheated oven until it reaches a golden brown color on top, taking approximately 35 minutes.